scholarly journals The convenience of non-conventional methods for evaluation of the culinary quality of beans

2020 ◽  
Vol 9 (11) ◽  
pp. e44491110103
Author(s):  
Juliana Aparecida Correia Bento ◽  
Priscila Zaczuk Bassinello ◽  
Quedma Antônia da Cruz ◽  
Marina Aparecida De Sousa Mendonça ◽  
Tereza Cristina de Oliveira Borba ◽  
...  
Keyword(s):  
Conventional Method ◽  
Standard Method ◽  
Sensory Analysis ◽  
Cooking Quality ◽  
Cooking Time ◽  
Breeding Programs ◽  
Culinary Quality ◽  
Automatic Pressure ◽  
Sensory Tests

The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic pressure cooker. It showed a similar trend as Mattson’s for the cooking behavior of contrasting genotypes, but the first showed a higher correlation with sensory tests. Differently, it is closer to the Brazilian domestic bean preparation. It is a simple and more affordable procedure for application in a huge routine, once it requires a shorter time to run simultaneously a larger number of samples with confident results. Its positive correlation with sensory analysis helps breeders to select promising genotypes from early breeding generations to attend consumer demands more efficiently. We recommend the standard method be used preferably to evaluate the advanced generations to validate the cooking quality of selected materials and to attend cultivar releasing normative.

scholarly journals Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

2021 ◽  
Vol 33 (4) ◽  
pp. 43-56
Author(s):  
Juliana Aparecida Correia Bento ◽  
Karen Carvalho Ferreira ◽  
Priscila Zaczuk Bassinello ◽  
B. Dave Oomah
Keyword(s):  
Storage Time ◽  
Scientific Literature ◽  
Cooking Quality ◽  
Market Value ◽  
Cooking Time ◽  
Factors Affecting ◽  
Intrinsic Factors ◽  
Culinary Quality ◽  
Technological Quality

The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.

scholarly journals New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs

2017 ◽  
Vol 17 (2) ◽  
pp. 115-123 ◽  
Author(s):  
Bruna Line Carvalho ◽  
Magno Antonio Patto Ramalho ◽  
Indalécio Cunha Vieira Júnior ◽  
Ângela de Fátima Barbosa Abreu
Keyword(s):  
Cooking Quality ◽  
Breeding Programs ◽  
Dry Bean ◽  
New Strategy

scholarly journals Sensory analysis as a supporting method for marjoram breeding

2001 ◽  
Vol 7 (2) ◽  
Author(s):  
I. Novák ◽  
M. Héjja ◽  
H. Horváth ◽  
É. Héthelyi
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Suitable Method ◽  
Significant Differentiation ◽  
Organoleptic Quality ◽  
Sensory Tests

Marjoram is one of the most important spices in Hungary, which is utilized both in phytotherapy as well as in alimentary industry. Organoleptic quality of the drugs of two Hungarian varieties of Majorana hortensis /'Francia' and 'Magyar'/ were investigated by two different methods of sensory analysis. The chemical composition of the material was checked by GC analysis of the distilled essential oil. Although their main compounds and proportions showed similar patterns, both the human and instrumental sensory tests based on the complex odour and aroma of the drug, proved a significant differentiation of the two varieties. On the basis of our results, sensory evaluation may be a useful tool in the practice in determination of complex aromatic values of marjoram, as a spice. At the same time it seems to be a suitable method in promotion of breeding efforts.  

scholarly journals Cooking and organoleptic quality of pre-treated foxtail millet (Setaria italica) rice

2018 ◽  
Author(s):  
Smita Doddamani ◽  
Nirmala B. Yenagi
Keyword(s):  
Functional Properties ◽  
Cooking Quality ◽  
Foxtail Millet ◽  
Cooking Time ◽  
Organoleptic Evaluation ◽  
Visual Appearance ◽  
Organoleptic Quality ◽  
Cooked Rice ◽  
Pre Treatment

The present study was conducted to know the effect of pre-treatment on the cooking quality, functional properties, visual appearance and organoleptic quality in comparison with raw foxtail millet grains. Different pre-treatments were given to the millet grains in different combination such as roasting; cooking and drying; cooking, drying and roasting; soaking, steaming and drying; soaking, steaming, drying and roasting. Pre-treatments decreased cooking time (11.66 to 5.33 min) and per cent solubility (6.72 to 2.08 %). Pre-treatment increased cooked weight (28.66 to 37.33 g), cooked volume (23.66 to 32.33 ml) and swelling power (5.60 to 6.77 g/g). Pre-treatments decreased the visual appearance of grains. Cooked rice of pre-treated grains affected appearance, colour and texture in organoleptic evaluation. Each above mentioned quality characters was ranked and scores were given. As cooked dried and roasted grains got high total score than other pre-treatments, it can be used as ready to eat convenient rice.

COOKING QUALITY OF LENTILS GROWN IN THE CANADIAN PRAIRIES

1984 ◽  
Vol 64 (1) ◽  
pp. 17-24 ◽  
Author(s):  
R. S. BHATTY ◽  
M. A. NIELSEN ◽  
A. E. SLINKARD
Keyword(s):  
Shear Force ◽  
Lens Culinaris ◽  
Cooking Quality ◽  
Middle Lamella ◽  
Cooking Time ◽  
Cultivar Differences ◽  
Seasonal Effect ◽  
Optimum Time ◽  
Canadian Prairies

The cooking quality of 50 samples of Laird, Commercial Chilean and Eston lentils (Lens culinaris Medik.) grown at several locations in 1981 was determined with a Kramer press, and expressed as shear force in kilograms per gram. A shear force smaller than 4.0 kg/g was chosen to indicate cooked lentils, and one greater than 4.0 kg/g to indicate undercooked lentils. An optimum cooking time was established at which 50% or more of the samples had shear force values of 4.0 kg/g or smaller. Cultivar differences were evident in that the optimum cooking time for Commercial Chilean and Laird was 60 min, but only 30 min for Eston. Location had relatively less effect on cooking quality of the three lentil cultivars in 1981 as 95% of Laird, 88% of Commercial Chilean and 64% of Eston were cooked. These data were in contrast to a strong location effect observed in our previous study when only 55–58% of the lentils were cooked in the optimum time of 60 min. However, comparison of the 1980 and 1981 data showed a strong, seasonal effect on the cooking quality of lentils. Thus, the data showed that cooking quality in lentils was affected both by location and season. The cooked and undercooked lentils showed a contrasting microstructure. In undercooked lentils, unlike cooked lentils, the cells were intact and intercellular materials such as the cell wall and, presumably, middle lamella were visible. The microstructure of the lentils closely correlated with shear force values obtained with the Kramer press.Key words: Lentils, cooking quality, environmental effect, microstructure, scanning electron microscopy

scholarly journals Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters

2019 ◽  
pp. 1-9
Author(s):  
Ozge Kurt Gokhisar ◽  
Mahir Turhan
Keyword(s):  
Cooking Quality ◽  
Free Food ◽  
Quality Parameters ◽  
Cooking Time ◽  
The Other ◽  
Starch Granules ◽  
Gluten Free ◽  
Volume Increase ◽  
Gelatinized Starch

Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs).  This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contributing to the resolution of the issue in the market.  Study Design, Materials and Methodology: Cooking quality parameters of 10 commercial GFPs (maize based and maize-rice based) and 10 commercial GCPs (semolina), namely optimum cooking time (OCT), weight increase (WI), volume increase (VI), cooking loss (CL), and their microstructures were determined. Results: GCPs had shorter OCT, higher WI and VI, and lower CL than GFPs (P < .05), representing higher cooking quality.  GCPs showed more consistent cooking quality compared to GFPs. GCPs showed more consistent cooking quality compared to GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture (P < .05). When considering the microstructure, GCPs has a smooth outer surface where the gluten network provides a framework that holds embedded starch granules.  On the other hand, GFPs has a protruding surface where gelatinized starch provides a framework that holds embedded protein patches, which results poor cooking quality.  Conclusion: GCPs shows higher cooking quality compared to GFPs. They also exhibited a narrower range for cooking quality parameters indicating their more consistent behavior than those of GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture.  Originality/value: To the best of the authors’ knowledge, this is the first work comparing the cooking quality of populations of commercial pastas (10 GFPs versus 10 GCPs) and embodied the issue. 

Quality analysis of raw jackfruit based noodles

2017 ◽  
Vol 36 (01) ◽  
Author(s):  
Veena S. Kumari ◽  
Suma Divakar
Keyword(s):  
Cooking Quality ◽  
Physical Characteristics ◽  
Cooking Time ◽  
Yield Ratio ◽  
Quality Analysis ◽  
Composite Flour ◽  
True Density ◽  
Seed Flour ◽  
Different Levels

Noodles were extruded as 6 treatments using raw jackfruit bulb flour, jackfruit seed flour and refined flour in different proportion. Different levels of refined wheat flour, jackfruit seed flour and jackfruit bulb flour were added in the ratio (40:30:30, 50:25:25, 50:30:20, 50:40:10, 50:10:40, 50:20:30). This study comprises the quality analysis of the noodles with respect to its cooking quality and physical characteristics. Cooking qualities were analysed with respect to cooking time, cooked weight, cooking loss and water absorption. Physical characteristics like extrusion behaviour, bulk density, true density, swelling index, yield ratio and colour were also analysed. It was observed that cooking and physical quality of noodles was not affected by composition of composite flour. The developed noodles were found to be acceptable. Treatment T6 was observed to have significantly higher yield ratio and significantly lower cooking time.

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