期刊
FOOD CHEMISTRY
卷 117, 期 2, 页码 282-289出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.04.002
关键词
Kidney bean; Flour; Physicochemical; Pasting; Texture
资金
- Department of Science and Technology (DST)
- Ministry of Science and Technology, Govt. of India
The genetic diversity in seeds (physicochemical, hydration, textural and cooking properties) and flours (pasting and gel texture) among kidney bean lines was studied. A wide range of variation was observed for yield and yield-related traits. Seed weight, volume, density, hydration capacity, hydration index, swelling capacity, cooking time and amylose content ranged from 10.2 to 51.7 g/100 seeds, 14 to 46 ml/100 seeds. 0.51 to 2.15 g/ml, 0.03 to 0.62 g/seed, 0.16 to 0.97, 1.24 to 1.93 ml/seed, 50 to 120 min, and 0.09% to 5.02%, respectively. Hardness, cohesiveness, gumminess, springiness and chewiness of hydrated seeds ranged from 0.81 to 2.03 g. 0.18 to 0.48, 0.20 to 0.97 g, 0.31 to 0.51 and 0.08 to 0.43 g, respectively. Pasting temperature, peak viscosity, breakdown, final viscosity and setback ranged from 79 to 95 degrees C, 402 to 3235 cP, 9 to 393 cP, 862 to 5311 cP, and 363 to 2488 cP, respectively. Hardness, cohesiveness, gumminess, springiness, chewiness and adhesiveness of flour gels ranged from 3.9 to 5.3 g, 0.52 to 0.76, 1.47 to 23.52 g, 0.91 to 0.99, 3.21 to 23.91 and 13.2 to 178.5 g s, respectively. (C) 2009 Elsevier Ltd. All rights reserved
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