Publicação
Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars
| Resumo: | Seeds of three Portuguese kabuli type chickpea cultivars (Elvar, Eldorado and Elixir) were studied for their physicochemical characteristics (biometry, hydration, swelling, texture) and traditional cooking behaviour. A commercial non-identified cultivar from Argentina was used for comparison purposes. Significant differences in seed weight and firmness were observed between the commercial variety and the Portuguese ones. Concerning hydration capacity there are no significant differences between cultivars, however, Eldorado had the lowest hydration and swelling capacities when soaked for 6h at 20ºC. Furthermore, Eldorado seeds tend to soften with cooking more than the other cultivars. |
|---|---|
| Autores principais: | Ramos,A. Cristina |
| Outros Autores: | Ferreira,Armando; Sousa,Beatriz; Trigo,M. João; Duarte,Isabel; Esteves,M. Paula |
| Assunto: | chickpea hydration swelling cooking firmness |
| Ano: | 2018 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Fundação para a Ciência e Tecnologia |
| Idioma: | inglês |
| Origem: | SciELO Portugal |
| _version_ | 1868441667442311168 |
|---|---|
| author | Ramos,A. Cristina |
| author2 | Ferreira,Armando Sousa,Beatriz Trigo,M. João Duarte,Isabel Esteves,M. Paula |
| author2_role | author author author author author |
| author_facet | Ramos,A. Cristina Ferreira,Armando Sousa,Beatriz Trigo,M. João Duarte,Isabel Esteves,M. Paula |
| author_role | author |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Ramos,A. Cristina\"},{\"Person.name\":\"Ferreira,Armando\"},{\"Person.name\":\"Sousa,Beatriz\"},{\"Person.name\":\"Trigo,M. João\"},{\"Person.name\":\"Duarte,Isabel\"},{\"Person.name\":\"Esteves,M. Paula\"}] |
| datacite.creators.creator.creatorName.fl_str_mv | Ramos,A. Cristina Ferreira,Armando Sousa,Beatriz Trigo,M. João Duarte,Isabel Esteves,M. Paula |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | chickpea hydration swelling cooking firmness |
| datacite.titles.title.fl_str_mv | Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars |
| dc.creator.none.fl_str_mv | Ramos,A. Cristina Ferreira,Armando Sousa,Beatriz Trigo,M. João Duarte,Isabel Esteves,M. Paula |
| dc.format.none.fl_str_mv | text/html |
| dc.identifier.none.fl_str_mv | http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2018000400028 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Sociedade de Ciências Agrárias de Portugal |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.source.none.fl_str_mv | Revista de Ciências Agrárias v.41 n.4 2018 |
| dc.subject.none.fl_str_mv | chickpea hydration swelling cooking firmness |
| dc.title.fl_str_mv | Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Seeds of three Portuguese kabuli type chickpea cultivars (Elvar, Eldorado and Elixir) were studied for their physicochemical characteristics (biometry, hydration, swelling, texture) and traditional cooking behaviour. A commercial non-identified cultivar from Argentina was used for comparison purposes. Significant differences in seed weight and firmness were observed between the commercial variety and the Portuguese ones. Concerning hydration capacity there are no significant differences between cultivars, however, Eldorado had the lowest hydration and swelling capacities when soaked for 6h at 20ºC. Furthermore, Eldorado seeds tend to soften with cooking more than the other cultivars. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| id | scielopt_2e1fa2df9efd2fec934196ce9608c09e |
| identifier.url.fl_str_mv | http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2018000400028 |
| instacron_str | SciELO |
| institution | Fundação para a Ciência e Tecnologia |
| instname_str | Fundação para a Ciência e Tecnologia |
| language | eng |
| network_acronym_str | scielopt |
| network_name_str | SciELO Portugal |
| oai_identifier_str | oai:scielo:S0871-018X2018000400028 |
| organization_str_mv | urn:organizationAcronym:scielo |
| person_str_mv | Ramos,A. Cristina Ferreira,Armando Sousa,Beatriz Trigo,M. João Duarte,Isabel Esteves,M. Paula |
| publishDate | 2018 |
| publisher.none.fl_str_mv | Sociedade de Ciências Agrárias de Portugal |
| reponame_str | SciELO Portugal |
| repository_id_str | urn:repositoryAcronym:scielopt |
| service_str_mv | urn:repositoryAcronym:scielopt |
| spelling | Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivarsRamos,A. CristinaFerreira,ArmandoSousa,BeatrizTrigo,M. JoãoDuarte,IsabelEsteves,M. Paulachickpeahydrationswellingcookingfirmnessopen accesshttp://purl.org/coar/access_right/c_abf2http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2018000400028URLhttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2018000400028URLHasVersion2018-12-01Seeds of three Portuguese kabuli type chickpea cultivars (Elvar, Eldorado and Elixir) were studied for their physicochemical characteristics (biometry, hydration, swelling, texture) and traditional cooking behaviour. A commercial non-identified cultivar from Argentina was used for comparison purposes. Significant differences in seed weight and firmness were observed between the commercial variety and the Portuguese ones. Concerning hydration capacity there are no significant differences between cultivars, however, Eldorado had the lowest hydration and swelling capacities when soaked for 6h at 20ºC. Furthermore, Eldorado seeds tend to soften with cooking more than the other cultivars.Sociedade de Ciências Agrárias de PortugalRevista de Ciências Agrárias v.41 n.4 2018text/htmlengjournal articlehttp://purl.org/coar/resource_type/c_6501literature |
| spellingShingle | Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars Ramos,A. Cristina chickpea hydration swelling cooking firmness |
| status | SINGLETON |
| subject.fl_str_mv | chickpea hydration swelling cooking firmness |
| title | Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars |
| title_full | Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars |
| title_fullStr | Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars |
| title_full_unstemmed | Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars |
| title_short | Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars |
| title_sort | Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars |
| topic | chickpea hydration swelling cooking firmness |
| topic_facet | chickpea hydration swelling cooking firmness |
| url | http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2018000400028 |
| visible | 1 |