Frias, J. and Vidal-Valverde , C. and Kozlowska , H. and et al, . (1996) Natural Fermentation of Lentils. Influence of Time, Flour Concentration, and Temperature on the Kinetics of Monosaccharides, Disaccharide, and α-Galactosides. Journal of Agricultural and Food Chemistry, 44 (2). pp. 579-584.
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Abstract
Lentil seeds (Lens culinaris var. Vulgaris cv. Magda 20) were left to ferment naturally at different initial lentil flour concentrations (79, 150, and 221 g/L) and different temperatures (28, 35, and 42 °C). During fermentation, samples were taken at 24 h intervals. Changes in pH, titratable acidity, monosaccharides (fructose and glucose), disaccharide (sucrose), and α-galactosides (raffinose, ciceritol, and stachyose) were investigated. A large decrease in pH was observed after 24 h of fermentation, which continued more gradually in every experiment for 96 h. This drop in pH was accompanied by a rapid increase of titratable acidity. During the preparation of the lentil flour suspension the initial concentration of the lentil flour−water suspension had an important influence on the levels of fructose, glucose, sucrose, and α-galactosides, while temperature had a minor effect. Once fermentation occured, it was observed that both flour concentration and temperature modified the soluble sugar content and that the higher the initial flour concentration the greater the sugar content and the higher the temperature the greater the decrease in soluble sugar content.
| Item Type: | Article |
|---|---|
| Additional Information: | SNNigam Collection |
| Uncontrolled Keywords: | Natural fermentation, Lentils, Soluble sugars, Flatulence-causing oligosaccharides, Raffinose; ciceritol, Stachyose |
| Author Affiliation: | Department of Applied Genetics, John Innes Centre, Norwich, United Kingdom |
| Subjects: | Crop Improvement > Biotechnology |
| Divisions: | Chickpea Groundnut Pigeonpea |
| Depositing User: | Mr Arbind Seth |
| Date Deposited: | 14 May 2013 04:46 |
| Last Modified: | 14 May 2013 04:46 |
| Official URL: | http://dx.doi.org/10.1021/jf9501150 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/10456 |
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