Acta Univ. Agric. Silvic. Mendelianae Brun. 2009, 57(5), 13-18 | DOI: 10.11118/actaun200957050013

Vliv způsobu kulinární úpravy na in vitro stravitelnost u vybraných luštěnin

Ranjani Amarakoon, Stanislav Kráčmar, Ignác Hoza, Pavel Budinský
Univerzita T. Bati ve Zlíně, Fakulta technologická, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republika

V práci byl sledován účinek tří metod kulinární úpravy (klasické vaření, tlakové vaření a mikrovlnný ohřev) na in vitro stravitelnost sušiny a dusíkatých látek u luštěnin Pisum sativum (odrůd Xantos a Svit) a Glycine max. Zrna luštěnin byla nejprve ponořena do roztoku 0,2% NaHCO3 na dobu šest hodin. Při klasické metodě vaření byla nabobtnaná semena vařena 20, 25, 30 a 35 minut, při tlakovém vaření a při mikrovlnném ohřevu 8, 10, 12 a 14 minut. In vitro stravitelnost sušiny vybraných luštěnin se pohybovala v rozpětí 60,8-71,5 %, dusíkatých látek v rozpětí 62,6-75,0 %. Optimální dobu vaření při klasickém a mikrovlnném ohřevu doporučujeme 8-14 minut. Rovněž tlakový ohřev lze doporučit jako vhodnou metodu kulinární úpravy luštěnin.

luštěniny, kulinární úprava, klasické vaření, tlakové vaření, mikrovlnné vaření, in vitro stravitelnost

The effect of cooking on in vitro digestibility of selected legumes

The aim of this study was to investigate the effect of various cooking methods on nutritional quality by evaluating in vitro digestibility of some selected legumes (two cultivars Pisum sativum and Glycine max). Samples were soaked in 0.2% NaHCO3 for 6 hours and then cooked by normal (20, 25, 30 and 35 min) pressure (8, 10, 12 and 14 min) and microwave (8, 10, 12 and 14 min) cooking. In vitro protein and dry matter digestibility were investigated. Pressure cooking and microwave cooking are recommended after soaking with the cooking time between 8-14 mins for P. sativum (Xantos and Svit) and G. max. Based on in vitro protein digestibility of all the cooking treatments, pressure cooking is the most effective.

Keywords: legumes, normal cooking, pressure cooking, microwave cooking, in vitro protein digestibility, in vitro dry matter digestibility
Grants and funding:

This work was kindly supported by a project of Ministry of Education, Youth and Sports of the Czech Republic (Grant no. MSM 7088352101).

Received: May 30, 2009; Published: October 10, 2014  Show citation

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Amarakoon, R., Kráčmar, S., Hoza, I., & Budinský, P. (2009). The effect of cooking on in vitro digestibility of selected legumes. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 57(5), 13-18. doi: 10.11118/actaun200957050013
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