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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5807
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dc.contributor.authorMulimani V.H
dc.contributor.authorDevindra S
dc.contributor.authorPrashanth S.J.
dc.date.accessioned2020-06-12T15:08:54Z-
dc.date.available2020-06-12T15:08:54Z-
dc.date.issued2001
dc.identifier.citationJournal of Food Science and Technology , Vol. 38 , 3 , p. 274 - 276en_US
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5807-
dc.description.abstractThe effects of pressure cooking and boiling, folowed by soaking of redgram seeds on the levels of raffinose family of sugars were investigated. Pressure cooking of redgram seeds for 15 min resulted in decrease of 50 % raffinose, 50 % stachyose and 50 % verbascose. Boiling followed by soaking was found to be an effective method for the removal of raffinose family of sugars, as the removal rates were 92% for raffinose, 80% for stachyose and 87% for verbascose.en_US
dc.subjectBoiling
dc.subjectOligosaccharides
dc.subjectPressure cooking
dc.subjectRedgram
dc.titleOilgosaccharide levels of processed redgram (Cajanus cajan L)en_US
dc.typeArticle
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