SENSORY AND CHEMICAL ASPECTS OF ASTRINGENCY OF POLYPHENOLIC COMPOUNDS

Sensory and “chemical” astringency of extracts of phenolic compounds obtained from seven varieties of legumes were determined in the study. The astringency of extracts determined with the method of sensory scaling was found to be as follows: red bean > Adzuki bean > red lentil > green lentil > pea > broad bean > faba bean, whereas that determined spectrophotometrically was as follows: green lentil > red lentil > red bean > Adzuki bean > pea > broad bean > faba bean. A statistically significant correlation (r = 0.77; p <0.05) was found between the “chemical” and sensory astringency.

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SUPEROXIDE SCAVENGING ACTIVITY OF SEED COAT EXTRACTS FROM LEGUME SEEDS

THE INFLUENCE OF PH AND TEMPERATURE ON ENDOGENOUS PHYTASE ACTIVITY AND ON HYDROLYSIS ON INOSITOL HEXAPHOSPHATE IN LENTIL, FABA BEAN AND PEA SEEDS

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.