Diversity in seed and flour properties in field pea (Pisum sativum) germplasm
2010
Singh, Narpinder | Kaur, Navpreet | Rana, Jai Chand | Sharma, Shyam Kumar
The genetic diversity in agronomic, seeds (physicochemical, hydration, textural and cooking) and flour (pasting and gel texture) characteristics amongst 71 field pea lines was studied. L∗-, a∗-, b∗-values, seed weight, density, hydration capacity, swelling capacity and cooking time ranged between 43.6 and 67.1, −2.3 and 6.2, 5.8 and 17.4, 4.26 and 25.65g/100 seeds, 0.55 and 2.01g/ml, 0.05 and 0.31g/seed, 0.02 and 0.76ml/seed and 45 and 81min, respectively. Amylose content of starch ranged between 21.4% and 58.3%. Pasting temperature, peak viscosity, breakdown, final viscosity and setback of flours from different lines ranged from 73.5 to 81.5°C, 533 to 3000, 8 to 187, 121 to 2276, and 183 to 998cP, respectively. The frequency distribution and principal component analysis revealed significant variation in quality traits amongst the 71 field pea lines.
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