Microwave treatment and drying of germinated pea
M. Skulinová, P. Kadlec, J. Kaasová, J. Dostálová, M. Zátopková, V. Hosnedl, J. Hrachovinováhttps://doi.org/10.17221/3505-CJFSCitation:Skulinová M., Kadlec P., Kaasová J., Dostálová J., Zátopková M., Hosnedl V., Hrachovinová J. (2002): Microwave treatment and drying of germinated pea. Czech J. Food Sci., 20: 23-30.
It is possible to use germination of grain legumes as the most effective way of decreasing a high content of a-galactooligosaccharides which undesirably affect the nutritive value and acceptability of legumes. Content of a-galactooligosaccharides was reduced to 38% (Gotik cultivar) and to 45% (Grana cultivar) of the original value after 2 days of germination. The aim of further processing was to dry germinated pea to final moisture content 12–14%. Very interesting results were obtained when microwave heating was used as a preliminary treatment before hot air drying. Microwave treatment reduces the time of drying. The contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined as criteria of microwave heating effects on the chemical composition of germinated pea. Germinated pea was used for the preparation of pea soups and these pea dishes were sensory evaluated.
germination; microwave; drying; pea; a-galactooligosaccharides