A Study on Degradation Kinetics of Trypsin Inhibitors in Horse Gram (Dolichos biflours)
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Kavita Tarade
This study aims at developing a kinetic model for the degradation of trypsin inhibitor (TI) in horse gram (Dolichos biflours) subjected to a defined set of processing conditions. The study was carried out in isothermal conditions over a temperature range of 60-120° C. The degradation of TI followed first order kinetics. It was adequately modeled by the Arrhenius equation. Using the time temperature data of the nonisothermal heating process encountered in three different cooking methods viz. open pan, pressure cooking and cooking in a recently developed and patented fuel-efficient 'EcoCooker', and the kinetic data obtained under isothermal temperature conditions, a mathematical model has been developed to predict the degradation of TI in these three modes of cooking.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Articles in the same Issue
- Article
- Time Dependent Rheological Characteristics of Pineapple Jam
- A Study on Degradation Kinetics of Trypsin Inhibitors in Horse Gram (Dolichos biflours)
- Functional Effect of Fully Hydrogenated Palm Oil-based Emulsifiers on Baking Performance of White Bread
- Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour
- Rheological Properties of Cooking Creams: Effect of Freeze-Thaw Treatment
- Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets
- Optimization of an Enzyme Assisted Process for Juice Extraction and Clarification from Litchis (Litchi Chinensis Sonn.)
- Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)
- Shorter Communication
- Technological Characteristics of Grains from Fourteen Maize Cultivars
Articles in the same Issue
- Article
- Time Dependent Rheological Characteristics of Pineapple Jam
- A Study on Degradation Kinetics of Trypsin Inhibitors in Horse Gram (Dolichos biflours)
- Functional Effect of Fully Hydrogenated Palm Oil-based Emulsifiers on Baking Performance of White Bread
- Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour
- Rheological Properties of Cooking Creams: Effect of Freeze-Thaw Treatment
- Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets
- Optimization of an Enzyme Assisted Process for Juice Extraction and Clarification from Litchis (Litchi Chinensis Sonn.)
- Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)
- Shorter Communication
- Technological Characteristics of Grains from Fourteen Maize Cultivars
