Article Id: LR-126 | Page : 414-421
Address : Department of Food Engineering, Faculty of Engineering and Architecture, University of Necmettin Erbakan, 42060, Konya, Turkey


The effects of ultrasound and microwave applications on color, phytic acid, protein and mineral content of common bean (Phaseolus vulgaris L.), chickpea (Cicer arietinum L.), soybean (Glycine Max. L.), wheat (Triticum aestivum L.) and corn (Zea mays L.) seeds were investigated. The loss of carotenoid pigments with ultrasound application is lower than with microwave application. This study showed that ultrasound application at 25°C gave significantly(pt 25°C showed significant retention of minerals compared to other applications in all the seeds studied.


Dephytinization Microwave Mineral content Phytic acid Ultrasound.


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