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  • 1
    Electronic Resource
    Electronic Resource
    Natural fermentation of lentils Influence of time, temperature and flour concentration on the kinetics of thiamin, riboflavin and niacin (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 205 (1997), S. 464-469 
    Details
    ISSN: 1431-4630
    Keywords: Key words Natural fermentation ; Lentils ; Thiamin ; Riboflavin ; Available niacin ; Total niacin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Lentils (Lens culinaris, var. vulgaris cultivar Magda-20) were naturally fermented for 96 h at different lentil flour concentrations (79, 150 and 221 g/l) and temperatures (28, 35 and 42°C). During fermentation, samples were taken at 24-h intervals and the changes in thiamin (vitamin B1), riboflavin (vitamin B2) and total and available niacin (vitamin B3) were investigated. Preparation of the lentil flour suspension to be fermented (i.e. the process of mixing the flour and sterilized tap water) caused an increase of the available niacin content in all batches, while changes in thiamin and riboflavin content were related to the conditions in which the preparation of the suspensions was carried out. The whole natural fermentation process (from the raw state to after 96 h of fermentation), either did not affect or produced a slight decrease in the thiamin content of lentils. In contrast, riboflavin, available niacin and total niacin contents increased throughout the 96 h period, which ended with a 35 – 82% increase of riboflavin, a 24 – 91% increase of available niacin and a 20 – 58% increase of total niacin. The temperature during the fermentation procedure had significant effect on the levels of thiamin and riboflavin in fermented lentils. To obtain lentil flours with an improved amount of riboflavin and available niacin with a minimum loss of thiamin, the natural fermentation of lentils should be carried out for 96 h at 42°C and with a lentil flour concentration of 221 g/l.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050200
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 126-129 
    Details
    ISSN: 1431-4630
    Keywords: Key words Seed development ; Thiamin ; Riboflavin ; Pea ; Faba bean ; Lupin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin content at different stages of maturity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050227
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of germination on the thiamine, riboflavin and niacin contents in legumes (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 205 (1997), S. 48-52 
    Details
    ISSN: 1431-4630
    Keywords: Key words Lentils ; Faba beans ; Germination ; Vitamins ; Thiamine ; Riboflavin ; Niacin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The effect of germination on the thiamine, riboflavin, as well as the available and total niacin contents in two varieties of lentils (Lens culinaris, var. vulgaris, Lens culinaris, var. variabilis) and faba beans (Vicia faba, L., var. major) were investigated. Germination of the three legumes, carried out for 6 days at 20 °C in the dark and with daily rinsing, led to a significant reduction of the thiamine content and a significant increase of the riboflavin as well as the total and available niacin contents. For Lens culinaris, var. vulgaris the effect of different conditions during the germination procedure (light, time and number of rinses) on water-soluble vitamins was studied. The presence or absence of light had no significant effect on the thiamine and riboflavin contents in germinated lentils, while the niacin content was higher when germination was conducted in the light. The increased number of rinses during the germination process had no significant effect on the thiamine content in lentils, whereas a significant decrease in the riboflavin and available niacin contents was observed, except for riboflavin when germination was carried out for 6 days and for available niacin when germination was carried out for 3 days without light, where no significant changes were detected. A longer germination time led to a recovery of the decrease in the thiamine content that was observed to occur during the initial period of germination, and significant increases of the riboflavin and available niacin contents in lentils, independently of other conditions (light and number of daily rinses), were observed. When germination was carried out for 10 days in the dark and with daily rinsing, maximal increases of the riboflavin and available niacin contents with minimal decreases in the thiamine content were observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050122
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    The effects of continuous flow microwave treatment and conventional heating on the nutritional value of milk as shown by influence on vitamin B1 retention (1999)
    Springer
    European food research and technology 209 (1999), S. 352-354 
    Details
    ISSN: 1438-2385
    Keywords: Key words Continuous flow microwave treatment ; Milk ; Vitamin B1
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The effects of continuous flow microwave treatment and conventional heating (using a plate heat exchanger) on the nutritional value of raw milk was estimated by measurement of the vitamin B1 retention. Microwave heating, without a holding phase, did not modify the vitamin B1 content of milk, whereas analogous treatment carried out with the plate heat exchanger led to a loss of this vitamin. A holding phase caused a similar loss of vitamin B1 in milk heated using either system. These results indicate that continuous flow microwave treatment of milk compares favourably with conventional heating because it produce less destruction of vitamin B1 in milk. This could be attributed to the shorter time taken to reach the final temperature and the lack of hot surfaces in contact with the milk in the case of the microwave system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050508
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    Paper (German National Licenses)
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