Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection
Carla S. Santos
A G , Bruna Carbas B G , Ana Castanho B , Maria Rosário Bronze C D E , Carmo Serrano B , Marta W. Vasconcelos A , Maria Carlota Vaz Patto C and Carla Brites B F
+ Author Affiliations
- Author Affiliations
A CBQF—Centro de Biotecnologia e Química Fina Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal.
B INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Avenida da República, 2780-157 Oeiras, Portugal.
C ITQB NOVA—Instituto de Tecnologia Química e Biológica António Xavier, Avenida da República, 2780-157 Oeiras, Portugal.
D IBET—Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2780-901 Oeiras, Portugal.
E iMED, Faculdade de Farmácia da Universidade de Lisboa, Avenida das Forças Armadas, 1649-019 Lisboa, Portugal.
F Corresponding author. Email: carla.brites@iniav.pt
G These authors contributed equally to this work.
Crop and Pasture Science 69(9) 892-903 https://doi.org/10.1071/CP18205
Submitted: 9 May 2018 Accepted: 13 July 2018 Published: 31 August 2018
Journal Compilation © CSIRO 2018 Open Access CC BY-NC-ND
Abstract
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 physico-chemical, 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.
Additional keywords: phenology, pulses.
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