Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars

Detalhes bibliográficos
Autor(a) principal: Ramos,A. Cristina
Data de Publicação: 2018
Outros Autores: Ferreira,Armando, Sousa,Beatriz, Trigo,M. João, Duarte,Isabel, Esteves,M. Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2018000400028
Resumo: Seeds of three Portuguese kabuli type chickpea cultivars (Elvar, Eldorado and Elixir) were studied for their physicochemical characteristics (biometry, hydration, swelling, texture) and traditional cooking behaviour. A commercial non-identified cultivar from Argentina was used for comparison purposes. Significant differences in seed weight and firmness were observed between the commercial variety and the Portuguese ones. Concerning hydration capacity there are no significant differences between cultivars, however, Eldorado had the lowest hydration and swelling capacities when soaked for 6h at 20ºC. Furthermore, Eldorado seeds tend to soften with cooking more than the other cultivars.
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spelling Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivarschickpeahydrationswellingcookingfirmnessSeeds of three Portuguese kabuli type chickpea cultivars (Elvar, Eldorado and Elixir) were studied for their physicochemical characteristics (biometry, hydration, swelling, texture) and traditional cooking behaviour. A commercial non-identified cultivar from Argentina was used for comparison purposes. Significant differences in seed weight and firmness were observed between the commercial variety and the Portuguese ones. Concerning hydration capacity there are no significant differences between cultivars, however, Eldorado had the lowest hydration and swelling capacities when soaked for 6h at 20ºC. Furthermore, Eldorado seeds tend to soften with cooking more than the other cultivars.Sociedade de Ciências Agrárias de Portugal2018-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2018000400028Revista de Ciências Agrárias v.41 n.4 2018reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPenghttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2018000400028Ramos,A. CristinaFerreira,ArmandoSousa,BeatrizTrigo,M. JoãoDuarte,IsabelEsteves,M. Paulainfo:eu-repo/semantics/openAccess2024-02-06T17:02:38Zoai:scielo:S0871-018X2018000400028Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:17:36.830813Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars
title Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars
spellingShingle Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars
Ramos,A. Cristina
chickpea
hydration
swelling
cooking
firmness
title_short Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars
title_full Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars
title_fullStr Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars
title_full_unstemmed Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars
title_sort Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars
author Ramos,A. Cristina
author_facet Ramos,A. Cristina
Ferreira,Armando
Sousa,Beatriz
Trigo,M. João
Duarte,Isabel
Esteves,M. Paula
author_role author
author2 Ferreira,Armando
Sousa,Beatriz
Trigo,M. João
Duarte,Isabel
Esteves,M. Paula
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Ramos,A. Cristina
Ferreira,Armando
Sousa,Beatriz
Trigo,M. João
Duarte,Isabel
Esteves,M. Paula
dc.subject.por.fl_str_mv chickpea
hydration
swelling
cooking
firmness
topic chickpea
hydration
swelling
cooking
firmness
description Seeds of three Portuguese kabuli type chickpea cultivars (Elvar, Eldorado and Elixir) were studied for their physicochemical characteristics (biometry, hydration, swelling, texture) and traditional cooking behaviour. A commercial non-identified cultivar from Argentina was used for comparison purposes. Significant differences in seed weight and firmness were observed between the commercial variety and the Portuguese ones. Concerning hydration capacity there are no significant differences between cultivars, however, Eldorado had the lowest hydration and swelling capacities when soaked for 6h at 20ºC. Furthermore, Eldorado seeds tend to soften with cooking more than the other cultivars.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2018000400028
url http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2018000400028
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2018000400028
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade de Ciências Agrárias de Portugal
publisher.none.fl_str_mv Sociedade de Ciências Agrárias de Portugal
dc.source.none.fl_str_mv Revista de Ciências Agrárias v.41 n.4 2018
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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