Home About us Contact
|
Home About us Contact | ||
|
|
||
Hydration Capacity (hydration + capacity)
Selected AbstractsRelating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2007Alice V Mkanda Abstract BACKGROUND: Dry beans (Phaseolus vulgaris) have a range of varieties, colours and sizes. Differences in physicochemical and sensory properties influence consumer choices for beans. This study related consumer preferences to sensory and physico-chemical properties of selected bean varieties,Jenny, Kranskop, PAN 148, AC Calmont, PAN 150 and Mkuzi,grown in Mpumalanga (MP) and Free State (FS) in South Africa. RESULTS: Significant (P < 0.05) variety, location as well as location × variety interaction effects were found for both physico-chemical and sensory properties of beans. Jenny-FS, Mkuzi and PAN 148-MP beans had relatively long cooking times (>60 min). Some beans (e.g. PAN 150 and Mkuzi beans) were described as bitter, soapy and metallic with a raw-bean flavour whereas more preferred beans (e.g. Jenny-MP, Kranskop-MP) were sweet, soft and with a cooked-bean flavour. CONCLUSION Apart from small seed size, sensory characteristics such as bitter taste, soapy and metallic mouthfeel and hard texture contributed to consumers' dislike of certain bean varieties. The sweet taste, cooked-bean flavours, soft and mushy textures of the most accepted varieties seemed to be related to beans with good hydration capacities that facilitated softening during cooking. Copyright © 2007 Society of Chemical Industry [source] Diversity examination based on physical, technological and chemical traits in a locally grown landrace of faba bean (Vicia faba L. var. major)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2009Giovanni Avola Summary Fifteen accessions of a locally adapted Sicilian population (,Larga di Leonforte') of faba bean were evaluated for their physical and technological properties and chemical composition. Results showed a high seed weight (1000 seed weight around 2500 × g) along with a great seed size with wide variability among accessions. When all data were combined, the seeds initial water uptake was 0.21 g min,1. Differences between accessions were found in hydration capacity (ranging between 133% and 160%) and retainable firmness after 40 min of cooking (ranging between 18.8 and 13.6 N cm,2). In addition, the average contents of 46.0, 25.2 and 2.6 g 100 g,1 dry weight basis were ascertained for starch, protein and tannin, respectively, with considerable variation among accessions. The result's interpretation, carried out through a methodological approach based on multivariate analysis, seem to support the view that parameters such as seed dimension, starch, protein and tannin content, can be effectively adopted as elements of comparison among landraces in grain legumes. [source] Study of selected quality and agronomic characteristics and their interrelationship in Kabuli-type chickpea genotypes (Cicer arietinum L.)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2006Amal Badshah Khattak Summary Impact of genotype on quality, agronomic characteristics and their interrelationship in Kabuli-type chickpea was investigated to provide significant feedback to breeder for selection/evolution of the most suitable varieties. Seven genotypes were studied for seventeen physical, chemical and agronomic characteristics. The effect of Kabuli-type chickpea genotype on the physicochemical parameters, cooking time and agronomic characteristics were significant. Maximum seed size and volume were recorded for CC98/99 (0.32 g and 0.26 mL seed,1, respectively), density and swelling index for the genotype FLIP97-179C (having minimum seed size and volume), while the rest of the genotypes were statistically the same. Weight, volume after hydration, hydration capacity and swelling capacity followed the same pattern. Maximum moisture, protein and mineral concentration were noted in CC98/99. Seed protein concentration for the remaining genotypes was statistically non-significant from one another. Longer period was taken by CM 2000 for flowering and maturity (130 and 181 days, respectively). Minimum time to flowering and maturity was taken by CC98/99. Genotype CC 98/99 outyielded all other genotypes (2107 kg ha,1). Seed size and seed volume were strongly and positively correlated with protein content, weight after hydration, volume after hydration, hydration and swelling capacities (r = 0.83,1.0). Strong correlation was also noted among different agronomic characters. [source] Effect of location and soaking treatments on the cooking quality of some chickpea breeding linesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2003kuner Summary The effects on some physical criteria and on cooking quality of soaking chickpeas (of different genotypic origins) in sodium chloride or sodium bicarbonate were investigated. The material was grown at five locations in Çukurova, Turkey. The seed size, hundred seed weight, seed density, hydration capacity, swelling capacity and cooking time values differed significantly among locations. Cooking time differed significantly among locations and treatments, but not with cultivars. Soaking with NaCl and NaHCO3 was effective for decreasing the cooking time. [source] Effects of gamma irradiation on physical and chemical properties of chickpeas (Cicer arietinum)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2002John A Graham Abstract Changes in the physical and chemical properties of chickpeas gamma irradiated with 60Co at doses of 0,50,kGy were investigated. Irradiation between 0 and 20,kGy had no significant effect on the hydration capacity of the chickpeas; however, increasing the dose from 20 to 50,kGy significantly decreased the hydration capacity owing to leaching of soluble compounds from the cotyledon to the water. There was an improvement in cooking quality (defined as degree of softness) with increased irradiation. Gelatinisation properties of the starch (measured with a Rapid Visco-Analyser) exhibited a deterioration with increasing irradiation dose, while reversed phase HPLC identified a sequential decrease in low-molecular-weight protein composition with increasing irradiation dose. © 2002 Society of Chemical Industry [source] Search for predictors of cooking quality of marrowfat pea (Pisum sativum L) cultivarsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2001Geoffrey P Savage Abstract The grain from 116 marrowfat pea breeding lines was assessed subjectively using current visual methods and then analysed objectively for L*a*b* colour, hydration capacity and cooking quality. The data show that the current method of selecting genotypes by subjective methods is not able to select marrowfat peas for specific processing uses. However, an objective measure, the ,a* value of the dry grain, was a very good predictor (p,<,0.001) for the hydrated and cooked green colour. Cultivars which have a high hydration coefficient may be more suitable for canning and deep frying because they hydrate to a larger size, while cultivars with a high bulk density and a darker green grain are more suitable for use as extrusion products. © 2001 Society of Chemical Industry [source] | ||||||||||