High performance liquid chromatography (HPLC) was used to determine the amount of stachyose released from an extruded textured soy (“Uni‐Tex”) during its hydration in boiling water. Hydration was complete in approximately 25 min, at which time three‐fourths of the sugars originally present in the texturized product were released into the cooking waters. Newly developed column packings for HPLC have greatly simplified sugar analyses in foods.
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HAVEL et al. (1977) studied this question.
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