Nutrient content and viscosity of Saskatchewan-grown pulses in relation to their cooking quality
| Autor: | El-Sayed M. Abdel-Aal, Sanaa Ragaee, Thomas D. Warkentin, Iwona Rabalski, Albert Vandenberg |
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| Rok vydání: | 2019 |
| Předmět: |
Chemistry
010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences Plant Science Horticulture 040401 food science 01 natural sciences 0104 chemical sciences Nutrient content Viscosity 0404 agricultural biotechnology Quality (physics) Dietary fiber Food science Agronomy and Crop Science Digestible starch |
| Zdroj: | Canadian Journal of Plant Science. 99:67-77 |
| ISSN: | 1918-1833 0008-4220 |
| DOI: | 10.1139/cjps-2018-0140 |
| Popis: | Pulses are staple foods that are gaining recognition as sources of non-gluten proteins, slow digestible starch, and dietary fiber. Several factors contribute to the cooking quality of pulses including genetics, environment, and their interactions. In this study, four cultivars each of faba bean, lentil, and pea were evaluated for nutrient content, flour viscosity measured by a rapid visco analyzer, and acid and alkaline extract viscosity determined by a cone-plate viscometer. These properties were analyzed in relation to seed hydration and firmness of cooked pulses measured by a texture analyzer to better understand their relationships with and contribution to pulse cooking quality. Pea had the lowest protein (18.7%–22.3%) and highest starch (43.0%–46.3%) followed by lentil (protein 25.1%–26.7%, starch 38.4%–45.5%) and finally faba bean (protein 26.5%–29.2%, starch 38.4%–41.8%). Significant differences (P |
| Databáze: | OpenAIRE |
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