TY - JOUR
T1 - Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection
AU - Santos, Carla S.
AU - Carbas, Bruna
AU - Castanho, Ana
AU - Bronze, Maria Rosário
AU - Serrano, Carmo
AU - Vasconcelos, Marta W.
AU - Patto, Maria Carlota Vaz
AU - Brites, Carla
N1 - Funding Information:
The authors acknowledge funding from the European Union’s Seventh Framework Program for research, technological development and demonstration under grant agreement no. FP7-613551, LEGATO project; the European Union’s Horizon 2020 research and innovation program under grant agreement no. 727973, TRUE project; and National Funds from FCT through projects PEst-OE/EQB/LA0016/2013, UID/Multi/ 04551/2013 and IF/01337/2014.
Funding Information:
The authors acknowledge funding from the European Union's Seventh Framework Program for research, technological development and demonstration under grant agreement no. FP7-613551, LEGATO project; the European Union's Horizon 2020 research and innovation program under grant agreement no. 727973, TRUE project; and National Funds from FCT through projects PEst-OE/EQB/LA0016/2013, UID/Multi/ 04551/2013 and IF/01337/2014.
Publisher Copyright:
© CSIRO 2018.
PY - 2018
Y1 - 2018
N2 - Development of food products from legume flours is increasing. Seed and flour characteristics must be analysed for selection of the best screening quality traits. With this purpose, germplasm collections of faba bean (Vicia faba), chickpea (Cicer arietinum), lentil (Lens culinaris) and grass pea (Lathyrus sativus) were evaluated for their physicochemical, pasting and cooking characteristics. The accessions were grouped accordingly to several seed traits (size, shape, colour, variety and surface) that affected final viscosity, cooking time, hydration capacity and seed weight. In general, seed weight was correlated with hydration capacity. Among species, faba bean revealed higher values of pasting parameters. Cooking time was significantly negatively correlated with final viscosity (-0.298) and positively correlated with seed weight (0.601). The general variance was analysed by using principal component analysis, which allowed identification of specific accessions with important traits such as higher protein or fibre content, hydration capacity or seed weight.
AB - Development of food products from legume flours is increasing. Seed and flour characteristics must be analysed for selection of the best screening quality traits. With this purpose, germplasm collections of faba bean (Vicia faba), chickpea (Cicer arietinum), lentil (Lens culinaris) and grass pea (Lathyrus sativus) were evaluated for their physicochemical, pasting and cooking characteristics. The accessions were grouped accordingly to several seed traits (size, shape, colour, variety and surface) that affected final viscosity, cooking time, hydration capacity and seed weight. In general, seed weight was correlated with hydration capacity. Among species, faba bean revealed higher values of pasting parameters. Cooking time was significantly negatively correlated with final viscosity (-0.298) and positively correlated with seed weight (0.601). The general variance was analysed by using principal component analysis, which allowed identification of specific accessions with important traits such as higher protein or fibre content, hydration capacity or seed weight.
KW - Phenology
KW - Pulses
UR - http://www.scopus.com/inward/record.url?scp=85053050557&partnerID=8YFLogxK
U2 - 10.1071/CP18205
DO - 10.1071/CP18205
M3 - Article
AN - SCOPUS:85053050557
SN - 1836-0947
VL - 69
SP - 892
EP - 903
JO - Crop and Pasture Science
JF - Crop and Pasture Science
IS - 9
ER -
