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Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

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dc.contributor.authorSantos, Carla S.
dc.contributor.authorCarbas, Bruna
dc.contributor.authorCastanho, Ana
dc.contributor.authorBronze, Maria Rosário
dc.contributor.authorSerrano, Carmo
dc.contributor.authorVasconcelos, Marta W.
dc.contributor.authorPatto, Maria Carlota Vaz
dc.contributor.authorBrites, Carla
dc.date.accessioned2018-12-20T16:32:16Z
dc.date.available2018-12-20T16:32:16Z
dc.date.issued2018
dc.description.abstractDevelopment 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 physicochemical, 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.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSantos, C.S.; Carbas, B.; Castanho, A.; Bronze, M.R.; Serrano, C.; Vasconcelos, M.W.; Patto, M.C.V.; Brites, C. (2018). Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection. Crop & Pasture Science, 69(9) 892-903pt_PT
dc.identifier.doi10.1071/CP18205pt_PT
dc.identifier.eid85053050557
dc.identifier.eissn1836-5795
dc.identifier.issn1836-0947
dc.identifier.urihttp://hdl.handle.net/10400.14/26505
dc.identifier.wos000443904800005
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/
dc.titleRelationship between seed traits and pasting and cooking behaviour in a pulse germplasm collectionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage903
oaire.citation.issue9
oaire.citation.startPage892
oaire.citation.titleCrop and Pasture Sciencept_PT
oaire.citation.volume69
person.familyNameSancho dos Santos
person.familyNameCarbas
person.familyNameCastanho
person.familyNameVasconcelos
person.familyNameVaz Patto
person.familyNameBrites
person.givenNameCarla
person.givenNameBruna
person.givenNameAna
person.givenNameMarta
person.givenNameMaria Carlota
person.givenNameCarla
person.identifier211408
person.identifier74696
person.identifier0000000068418295
person.identifier.ciencia-idF715-AACD-9820
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person.identifier.ciencia-id431F-211B-C74D
person.identifier.orcid0000-0002-6708-5550
person.identifier.orcid0000-0002-5941-8749
person.identifier.orcid0000-0001-6196-6333
person.identifier.orcid0000-0002-5110-7006
person.identifier.orcid0000-0002-8469-7508
person.identifier.orcid0000-0003-1949-172X
person.identifier.ridG-4782-2019
person.identifier.ridI-8166-2013
person.identifier.ridC-8775-2011
person.identifier.ridC-4792-2009
person.identifier.scopus-author-id55365423200
person.identifier.scopus-author-id57195682913
person.identifier.scopus-author-id14627797100
person.identifier.scopus-author-id6506090810
person.identifier.scopus-author-id57198245690
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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