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Effect of light, acidified processing and storage on carbohydrates and other nutrients in mung bean sprouts
Author(s) -
Farhangi Mehdi,
Valadon L. R. Guy
Publication year - 1983
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.2740341114
Subject(s) - maillard reaction , browning , mung bean , food science , chemistry , composition (language) , nutrient , etiolation , botany , biology , biochemistry , enzyme , organic chemistry , philosophy , linguistics
Fresh 4‐day‐old etiolated mung bean seedlings were analysed for proteins, carbohydrates and lipids, and vitamins A and C. Exposure of the sprouts to artificial light for 24 h increased the content of most constituents, especially provitamin A. Changes in the composition of the seedlings after preservation and storage for 6 months were followed. The sprouts were either canned or bottled, and then kept at various storage temperatures, regardless of storage conditions, hydrolysis of complex carbohydrates took place. There is some evidence that the reducing sugars released during storage underwent a Maillard reaction, leading to browning of the sprouts.