TY - JOUR T1 - Carbohydrate profile and starch digestibility of newly released high yielding moth bean (Phaselous aconitifolius Jacq.) varieties as affected by microwave heating and pressure cooking. AU - Anju,Negi, AU - Boora,Pinky, AU - Khetarpaul,Neelam, Y1 - 2010/12/22/ PY - 2009/12/05/revised PY - 2009/12/12/accepted PY - 2013/4/11/entrez PY - 2011/4/1/pubmed PY - 2011/4/1/medline KW - Microwave cooking KW - Moth bean KW - Non-reducing sugars KW - Phaselous aconitifolius KW - Pressure cooking KW - Reducing sugars KW - Starch KW - Starch digestibility KW - Total soluble solids SP - 246 EP - 50 JF - Journal of food science and technology JO - J Food Sci Technol VL - 48 IS - 2 N2 - Seeds of 3 newly released moth bean (Phaselous aconitifolius Jacq.) varieties ('Jwala', 'RMO 225' and 'RMO 257') and 1 local variety of moth bean were pressure cooked and microwave oven cooked to find out the comparative effect of heating on total soluble solids (TSS), reducing sugars, non-reducing sugars and starch and starch digestibility. The TSS of raw unprocessed moth bean cultivars ranged from 6.8 to 7.7%, reducing sugars from 0.30 to 0.34.%, non-reducing sugars from 6.5 to 7.3% and starch from 47.5 to 51.3%. Both methods of cooking of unsoaked, soaked and soaked-dehulled moth bean cultivars increased the TSS (4 to 17% and 6 to 19%), reducing sugars (5 to 32% and 6 to 36%) and non-reducing sugars (4 to 16% and 6 to 18%), while decreasing the starch content (26 to 49%). Starch digestibility of unsoaked, soaked and soaked-dehulled seeds was higher (p < 0.05) when microwave heated (88 to 129%) than pressure cooked (74-115%). SN - 0022-1155 UR - https://www.unboundmedicine.com/medline/citation/23572742/Carbohydrate_profile_and_starch_digestibility_of_newly_released_high_yielding_moth_bean__Phaselous_aconitifolius_Jacq___varieties_as_affected_by_microwave_heating_and_pressure_cooking_ L2 - https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/23572742/ DB - PRIME DP - Unbound Medicine ER -