Optimization of soaking condition of blackgram to minimize flatogenic sugar content in blackgram-based products
Optimization of soaking condition of blackgram to minimize flatogenic sugar content in blackgram-based products
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DOI：
10.1016/j.lwt.2015.04.026
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发表时间：
2015-10
期刊：
影响因子：
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通讯作者：
M. Rakshit;Anand Sharma;Jayati Saha;P. Sarkar
中科院分区：
文献类型：
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作者：
M. Rakshit;Anand Sharma;Jayati Saha;P. Sarkar
棉子糖家族低聚糖（RFO）是重要的抗营养因子，其含量为41.7g/kg黑果木豆（干重）。本研究利用响应面分析法优化黑豆木豆的浸泡条件，以降低这些致胀糖的含量。采用中心组合旋转设计研究了四个单独的浸泡参数的影响。结果表明，最佳浸泡条件为：豆水比1：10，浸泡温度16 °C，浸泡时间21 h，浸泡pH值6.0，在此条件下，预计浸泡后的木豆中总RFO含量为1.97 g/kg（干重）。实验获得的值为2.02 g/kg（比生木豆减少95.16%）。实验值和预测值之间没有显著差异，验证了模型的准确性。虽然通过使用传统浸泡的木豆制备的混合面糊的发酵导致总RFO含量降低57.35%，但通过使用最佳浸泡的木豆制备的混合面糊将每种RFO的含量降低至低于其各自的检测限（总RFO降低>93.85%）。蒸煮发酵面糊15分钟对RFO含量没有显著影响。
Raffinose family oligosaccharides (RFOs), comprising 41.7 g/kg blackgram dal (dry wt basis), are important antinutritional factors. In this study, response surface methodology was used to optimize the soaking conditions of blackgram dal in order to reduce these flatogenic sugars. A central composite rotatable design was used to study the effect of four separate soaking parameters. The optimum soaking condition obtained was: bean-water ratio of 1:10, and soaking temperature, time and pH being 16 °C, 21 h and 6.0, respectively, in which the total RFO content predicted in soaked dal was 1.97 g/kg (dry wt basis). The experimentally obtained value was 2.02 g/kg (95.16% reduction over raw dal). Lack of significant difference between the experimental and predicted values validates accuracy of the model. While fermentation of mixed batter prepared by using traditionally soaked dal led to 57.35% decrease in the total RFO content, that prepared by using optimally soaked dal reduced the contents of each of the RFOs below their respective limits of detection (decrease of total RFOs by >93.85%). Steaming of the fermented batter for 15 min had no significant effect on the RFO content.