FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Influence of selected culinary processes on alteration of soluble carbohydrates level in lentil and chickpea seeds


The research objectives comprised analysis of composition of soluble carbohydrates in lentils as well as chickpea seeds and evaluation of selected culinary processes impact on content of these substances in tested seeds. Lentil and chickpea seeds were exposed to soaking and cooking treatments. Physical and chemical tests incorporated determination of water absorption, dry matter and soluble carbohydrates content. Analysis of results was carried out in relation to dry seeds with no culinary treatment. The initial average soluble carbohydrates content in dry and raw seeds of lentil and chickpea was 85.3-91.4 mg/g of dry matter and 98.4-109.8 mg/g of dry matter respectively. Oligosaccharides of the raffinose family (38-40%) dominated in lentil while in the chickpea domination of galactosyl cyclitols (40-43%) was observed. Losses of raffinose family oligosaccharides in soaking and cooking processes amounted to 84% in case of lentil and 51% in case of chickpea, whereas galactosyl cyclitols were reduced by 66 and 30% respectively. Soaking in comparison to cooking process resulted in increased elution of soluble carbohydrates in seeds of leguminous plants.


lentil, chickpea, food treatment, soluble carbohydrates