Modification of Physiochemical and Techno-Functional Properties of Stink Bean (<i>Parkia speciosa</i>) by Germination and Hydrothermal Cooking Treatment

Modification of Physiochemical and Techno-Functional Properties of Stink Bean (<i>Parkia speciosa</i>) by Germination and Hydrothermal Cooking Treatment

Stink bean, <i>Parkia speciosa</i>, is recognized as a significantly underutilized legume with versatile utility and diverse benefits. However, information on the impact of different processing methods, such as germination and hydrothermal cooking, is scarce on stink beans (SBs). Therefo...

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Bibliographic Details
Main Authors: Seema Vijay Medhe, Aurawan Kringkasemsee Kettawan, Manoj Tukaram Kamble, Nuntawat Monboonpitak, Kim D. Thompson, Aikkarach Kettawan, Nopadon Pirarat
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
germination
hydrothermal cooking
stink beans
physiochemical properties
techno-functional properties
FTIR
Online Access:https://www.mdpi.com/2304-8158/12/24/4480

Internet

https://www.mdpi.com/2304-8158/12/24/4480

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