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Chemical basis for the low sensory perception of the Ganxet bean (Phaseolus vulgaris) seed coat
Authors:Francesc Casaas  Montserrat Pujol  Lluís Bosch  Esther Snchez  Fernando Nuez
Affiliation:Francesc Casañas,Montserrat Pujolà,Lluís Bosch,Esther Sánchez,Fernando Nuez
Abstract:The Ganxet bean (Phaseolus vulgaris L), highly appreciated in Catalan gastronomy, has a higher proportion of seed coat than other beans (eg White Kidney or Faba Asturiana); however, general diners and sensory tests point out a lower perception of this seed coat. The differences in chemical composition between Ganxet, White Kidney and Faba Asturiana beans, before and after cooking, were established and related to perceived sensory differences in seed coat content. Ganxet's higher absolute and percentage losses of total dietary fibre (19.5%), soluble dietary fibre (32.5%), cellulose (25.6%) and pectins (38.1%) break down the consistency of the seed coat during cooking, which would explain its low sensory perception. The high loss of cellulose during cooking could be due to its partial combination with proteins, which would aid its breakdown. © 2002 Society of Chemical Industry
Keywords:Phaseolus vulgaris  seed coat  chemical composition  sensory perception  Ganxet bean
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