Rohament P as a processing aid in Medammis preparation

✍ Scribed by Atta, M. B. ;Shekib, L. A. ;Youssw, M. M.

• Publisher: John Wiley and Sons
• Year: 1989
• Tongue: English
• Weight: 319 KB
• Volume: 33
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19890331003

✦ Synopsis

Two lots of dry faba bean (Viciufubu L.) seeds of different cookabilities were used to prepare Medammis which is considered as a staple food for the majority of the population in Egypt. Seeds were soaked with shaking in a citrate buffer of p H 4.5 containing 0.1 % Rohament P enzyme at 45 "C for 12 h. After draining and washing, beans were mixed with distilled water at 1 :4 ratio (w/v) and autoclaved at 115 "C for 2 h. No obvious differences were observed for the hydration coefficients of beans soaked in presence and/or absence of enzyme. In contrast, cooked beans exhibited appreciable textural differences as assessed objectively for the control and treated samples. Moreover, hard-to-cook beans were softened to the acceptable texture as the five fold of enzyme concentration was applied. Data of quantitative and TLC methods clearly indicated leaching out of sugars as a result of maceration action of middle lamella by means of Rohament P.