Physical properties of selected legume seeds as indicators of technological suitability of small-seed broad bean
2003
Giczewska, A. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Commodity and Food Quality Evaluation) | Borowska, J. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Food Plant Chemistry and Processing)
Selected physical properties of small-seed broad bean varieties, determining their technological value, were studied. Seeds of small-seed broad bean varieties Gobik and Goral were used as the experimental material. Large-seed varieties Batom and Windsor Bialy and seeds of three edible pea varieties: Albatros, Karat, Miko, were used for comparison. The studies included the determination of: 1000 seeds mass, percentage of seed coats, seed hardness before and after soaking, and water-holding capacity. Due to their physical properties, small-seed varieties of broad bean resemble pea more than its large-seed varieties. Small-seed varieties, compared with large-seed ones, show smaller differences in mechanical resistance and better water-holding capacity, which makes them more suitable for technological processing
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