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A Comparison of Two Methods and the Effect of Cooking Time on the Extractability of Pectin from the Cell Walls of Cooking Banana

✍ Scribed by Baoxiu Qi; Keith G Moore; John Orchard

Book ID
115610492
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
110 KB
Volume
33
Category
Article
ISSN
1096-1127

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Various domestic processing and cooking methods like soaking (6, 12 and I8 h), dehulling of soaked pea seeds, ordinary and pressure cooking of unsoaked, soaked and soaked-dehulled pea seeds and sprouting for varying periods (12, 24 and 48 h) brought about a significant (P < 0.05) improvement in HCI-