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Effects of Soaking Treatments and Cooking Upon Selected B‐Vitamins and the Quality of Blackeyed Peas
Author(s) -
KILGORE S. M.,
SISTRUNK W. A.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15378.x
Subject(s) - steaming , chemistry , food science , boiling , riboflavin , niacin , bicarbonate , phosphate , pantothenic acid , biochemistry , organic chemistry
Commercially harvested blackeyed peas (cultivar Crimson) were divided into lots soaked 3 hr in 3 buffers (citrate, phosphate, bicarbonate) at 4 pH's (4.5, 5.5, 7.0, 8.5) with and without added ethylenediaminetetracetate (EDTA). Soaked peas were cooked by boiling and steaming. Vitamins, including pantothenic acid, niacin, and folacin, were more consistently stable to bicarbonate buffer, and were not affected by EDTA. None of the buffers showed a consistently negative effect on all vitamins lost. Soaking in phosphate and citrate buffers, especially at pH 4.5, decreased discoloration. Steam cooking retained more B‐vitamins in peas, while boiling resulted in more tender peas. Soaking peas in buffers prior to pre‐cooking reduced the time required for cooking.