Linked Life Data

8315164

Source:http://linkedlifedata.com/resource/pubmed/id/8315164

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
5
pubmed:dateCreated
1993-7-29
pubmed:abstractText
Using a high-performance liquid chromatography (HPLC) method, researchers analyzed the sugar composition of chick-peas, kidney beans, and lentils at various points in the preparation and cooking process: after soaking, after "normal" cooking (ie, boiling), after pressure-cooking, and after cooked legumes had been held at 35 degrees C for 5 hours. There was a considerable decrease in the amount of monosaccharides, disaccharides, and raffinose oligosaccharides in chick-peas and kidney beans after soaking and cooking. This change in carbohydrate composition was less pronounced when the cooking water was not drained before analysis, which was the method used when analyzing the lentils. Method of cooking (either boiling or pressure-cooking) did not have different effects on the sugar composition of chick-peas and lentils, but loss of oligosaccharides was slightly higher when kidney beans were boiled than when they were pressure-cooked. Loss of alpha-galactosides occurred in chick-peas and kidney beans that had been boiled and then held at 35 degrees C for 5 hours. The HPLC analysis showed that manninotriose was not one of the oligosaccharides present in these legumes.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
AIM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
May
pubmed:issn
0002-8223
pubmed:author
pubmed:issnType
Print
pubmed:volume
93
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
547-50
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
1993
pubmed:articleTitle
Changes in the carbohydrate composition of legumes after soaking and cooking.
pubmed:affiliation
Instituto Fermentaciones Industriales, Madrid, Spain.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't