Abstract
Changes in the contents of chemical components and the sensory qualities of legume seeds cooked by two different methods were examined. The cooking methods used were the cooking under reduced pressure and the usual one.
The green peas cooked under the reduced pressure contained more amounts of water soluble components (such as ascorbic acid, soluble nitrogen compounds, total sugar and reducing sugar)than those cooked by the usual method. The former was sweeter and higher in the overall sensory score than the latter.
The green soybeans cooked under the reduced pressure contained more amount of sugar and was judged sweeter than those cooked by the usual method. Any significant differences were not observed in other components between the two methods. The sugar contents in green soybeans increased significantly during cooking and a β-amylase activity was observed dufing 30 seconds of cooking, suggesting that the β-amylase might be partly responsible for the increase in sugar ccntents dufing cooking.
