36E-34 |
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D. SONG, Dept. of Cereal and Food Sciences, North Dakota State Univ., 376 IACC, NDSU, Fargo, ND 58105 and S. K. C. Chang, Cereal & Food Sciences, North Dakota State Univ., 322 Industrial Agriculture & Communications Ctr., Fargo, ND 58105. Dry edible beans (Phaseolus vulgaris) are highly nutritious and healthy foods. One of the obstacles for the utilization of dry beans is the presence of flatulence factors, the raffinose oligosaccharides. The gas produced would cause some social problems in adults and may cause discomfort in infants and young children. The elimination or reduction of the flatulence factor(s) present in beans would suggest an increased acceptability by some consumers. This could subsequently lead to an increased utilization of beans. The objective was to investigate the process for the removal of oligosaccharides from pinto bean using different methods, especially using enzymatic treatment. The effects of various treatments, such as soaking, cooking, and autoclaving of the whole dry seeds, and enzymatic treatment of pinto bean flour, on the levels of the raffinose family of sugars were measured by HPLC method. Crude enzyme was produced by Aspergillus awamori NRRL 4869 on wheat bran and okara-based media with soy tofu whey. The results showed that the levels of raffinose and stachyose decreased under various treatments. The percent losses of raffinsoe and stachyose after soaking the pinto bean for 16 h at the room temperature (22±1 °C) were 6 and 10%, and 10% for both of them. Cooking for 60 min resulted in a decrease of 33% for raffinose, 48% for stachyose, and 47% for both of them. Autoclaving for 30 min resulted in an average reduction of 52% for raffinse and 59% for stachyose, and 59% for both of them. Crude α-galactosidase (70 units g-1 bean flour) treatment on pinto bean flour for 3 h completely hydrolyzed galactooligosaccharides. These results suggested that the enzymatic treatment was the most effective among all of those treatments for removing the raffinose oligosaccharides and hence crude alpha-galactosidase from fungi could have potential use in the food industry.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |