| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 226254 | Journal of Food Engineering | 2006 | 4 Pages |
The 2 days germinated chickpea Cicer arietinum L. seeds in citric acid pickle (pH 2.5) were treated in press CYX 6/0103, ZDAS joint stock co., Czech Republic, using pressure 500 MPa, time 10 min. The treated samples were stored in refrigerator at temperatures 5–8 °C. The total number of microorganisms of germinated chickpea seeds in citric acid pickle decreased from 1.6 × 105 CFU/g to less than 10 CFU/g by pressurization and varied between less than 10 and 80 CFU/g during 21 days of storage. The number of yeasts, coliform bacteria, Escherichia coli and fungi were decreased by pressure treatment to near zero and exhibited no changes during the further 21 days of storage. The content of α-galactosides causing flatulence was decreased to 7% of original value (content in dry seeds) by germination, pressurization and storage.
