ارزیابی تأثیر نوع رقم و زمان خیساندن و پخت بر ویژگی های بافت، جذب آب و میزان ترکیدگی لوبیاقرمز ایرانی

نوع مقاله : مقالات پژوهشی

نویسندگان

1 دانشگاه آزاد اسلامی، واحد شهرضا

2 دانشگاه آزاد اسلامی، واحد خوراسگان

چکیده

لوبیاها منبع غنی از فیبرهای رژیمی و ترکیبات شیمیایی گیاهی از قبیل فلاونوئید و فنولیک هستند و ویژگی‌های فراسودمند بسیاری نشان دادهاند. در این مطالعه اثر رقم، زمان خیساندن و پخت بر جذب آب، ترکیدگی و بافت لوبیاقرمز ایرانی مورد بررسی قرار گرفت تا بهترین رقم و بهترین زمان خیساندن تعیین گردد. رقم D81083، اختر و KS31164 پس از 24‌ساعت خیساندن به‌ترتیب بیشترین میزان جذب آب را نشان دادند، درحالی‌که رقم های ازنا، گلی و ناز کمترین جذب آب را داشتند (05/0P

کلیدواژه‌ها


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