Effect of heat treatment and soaking on polyphenols of redgram (Cajanus cajan, L.)
S. Paramjyothi et Vh. Mulimani, Effect of heat treatment and soaking on polyphenols of redgram (Cajanus cajan, L.), J FD SCI M, 38(2), 2001, pp. 187-188
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Year of publication
187 - 188
Polyphenolic contents of six varieties of redgram were determined after sub jecting them to dry and moist heat, cooking in open pan and soaking overnig ht in water. All the treatments resulted in lowering the polyphenolic conte nts.