INTERPRETATION OF THE FORCE-DEFORMATION CURVES OF COOKED RED LENTILS (LENS CULINARIS)
| Autor: | Daniella Alejo-Lucas, Stefan Cenkowski, K.A. Ross, Linda Malcolmson, Susan D. Arntfield |
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| Rok vydání: | 2009 |
| Předmět: | |
| Zdroj: | Journal of Texture Studies. 40:109-126 |
| ISSN: | 1745-4603 0022-4901 |
| DOI: | 10.1111/j.1745-4603.2008.00172.x |
| Popis: | The effect of cooking time on the textural properties of red lentils was determined using an Instron universal testing machine equipped with an Ottawa texture cell. A sigmoid-shaped force–deformation curve was observed for all samples. As cooking time increased, texture changes, in terms of undercooked and optimally cooked, were identified by changes in slope and plateau force values of the force–deformation curves. At short cooking times, the samples were undercooked, and slope and plateau force values were high. At prolonged cooking times, slope and plateau force values decreased to a certain point and became independent of cooking time as values leveled off. However, significant textural changes as determined with sensory methods continued. Cooking time affected the location of the inflection point on the force–deformation curve. Deformation at inflection was a parameter that successfully determined textural differences between cooked samples and overcooked samples. Force–deformation curves can describe cooking quality of red lentils. PRACTICAL APPLICATIONS There is little information available on the instrumental methods used to measure the texture of red lentils despite the fact that red lentils account for the majority of world lentil production and trade. Thus, there is a need to demonstrate how the force–deformation curves resulting from the instrumental measurement of red lentil texture are affected by cooking. A detailed interpretation of a force–deformation curve would allow for investigation of the effects of biochemical differences in red lentils because of genotype, agronomic practices and postharvest handling on the cooking quality. This work used an Instron universal testing machine equipped with an Ottawa texture cell to obtain force–deformation curves that were interpreted and used to explain the effects of cooking on the textural properties of red lentils. |
| Databáze: | OpenAIRE |
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