RELATIONSHIP BETWEEN PROPERTIES OF DRY AND KCOOKED FABA BEANS (VICIA FABA L.)

Autor:	A. S. Messallam, M. M. El‐RUBY, A.M. El-Tabey Shehata
Rok vydání:	1985
Předmět:	Coat Agronomy Chemistry Path coefficient food and beverages Texture (crystalline) Safety Risk Reliability and Quality Food Science Vicia faba
Zdroj:	Journal of Food Quality. 7:209-218
ISSN:	1745-4557 0146-9428
DOI:	10.1111/j.1745-4557.1985.tb01052.x
Popis:	A total of 155 samples of faba beans were collected immediately after harvest during 3 successive years. Eight properties of the dry deeds and six properties of the cooked beans were evaluated for all samples. Relative density, the percentages of seed coat and hydration coefficient of dry seeds were highly significantly coorelated with texture and hydration coefficient of cooked faba beans. Path coefficient analysis showed that the percentage of seed coat and hydration coefficient of dry seeds were the principal properties that affected the texture and the hydration coefficient of cooked faba beans. The cooking quality of cooked faba beans may be predicted to a certain extent by determining kpercentage of seed coats or/and hydration coeffcient of dry seeds.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::762c3b209175fdde48d5f26fdce9fd9d https://doi.org/10.1111/j.1745-4557.1985.tb01052.x Zobrazit plný text záznamu