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Changes in carbohydrates and amino acids during baking of Vicia faba
Author(s) -
Salem Sayed A.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260303
Subject(s) - vicia faba , amino acid , food science , chemistry , biochemistry , biology , botany
Chemical changes in carbohydrates, proteins and amino acids of the broad bean Vicia faba which occur during the production of the baked beans “foul midamis” were studied. During baking part of the sugars and amino acids of the beans were involved in discolouration reactions with subsequent decrease of the components studied.