Effect of seed coat and cotyledons on the texture of cooked faba bean (Medammis) [Vicia faba]
1987
Shehata, A.M.E. | Zeinah, H.M. | Youssef, M.M. (Alexandria Univ. (Egypt). Department of Food Science and Technology)
The effect of seed coat on the hydration capacity of dry seeds and on the hydration and texture of cooked ones was studied on six freshly harvested faba bean samples [3 hard-to-cook (H) and 3 soft-to-cook (S)]. The seed coat had a slight effect on the hydration capacity of dry seeds (7 to 14% for S samples, and 11 to 17% for H samples). In S samples, although the seed coat constituted only 13-14% of the seed weight, it was reflected in 64-65% of the texture of cooked seeds indicating the significance of its chemical nature rather than its permeability. The cotyledon has almost as much effect as the seed coat on the texture of H samples
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