A RAPID METHOD FOR TESTING COOKING QUALITY OF FIELD PEAS

1970 ◽  
Vol 50 (2) ◽  
pp. 207-208 ◽  
Author(s):  
S. T. Ali-Khan ◽  
B. B. Chubey
Keyword(s):  
Rapid Method ◽  
Cooking Quality ◽  
Field Peas

not available

THE COOKING QUALITY OF FIELD PEAS

1964 ◽  
Vol 44 (3) ◽  
pp. 221-228 ◽  
Author(s):  
R. L. Halstead ◽  
F. Gfeller
Keyword(s):  
Cooking Quality ◽  
Chemical Constituents ◽  
Chemical Properties ◽  
Correlation Coefficients ◽  
Field Studies ◽  
Fertility Level ◽  
Greenhouse Study ◽  
Field Peas ◽  
P Fertilizer

In a greenhouse study with two varieties of field peas, the cooking quality of the Weitor 702 (a good-cooking pea) was markedly influenced by P and K additions and by the initial fertility level of the soil. The cooking quality of the other variety, Kapuskasing, remained poor regardless of treatment or fertility level of the soil. Ash and total, inorganic, and phytin P content of the pea samples tended to increase with addition of P fertilizer. Correlation coefficients expressing the relationship between cooking quality and chemical constituents of the pea seeds indicated that cooking quality varied with ash and phytin P content.In field studies, soil properties (pH and available P) were not related to cooking quality or chemical properties of peas grown at different locations. Although cooking quality, phosphorus content, and cation content of the pea samples varied according to variety and location, there was no significant relationship between cooking quality and the chemical constituents.The cooking quality of F2and F3seed from a Weitor 702 × Kapuskasing cross varied, but was not related to the chemical properties of the peas.

SELECTION FOR COOKING QUALITY IN FIELD PEAS

1967 ◽  
Vol 47 (6) ◽  
pp. 631-634 ◽  
Author(s):  
F. Gfeller ◽  
R. L. Halstead
Keyword(s):  
Cooking Quality ◽  
Environmental Interaction ◽  
Field Peas ◽  
P Content ◽  
Recessive Genes ◽  
Selection For

In a cross of Weitor 702 (a good cooking pea) and Kapuskasing 3880-4 (a poor cooking pea), grown from the F2 to F5 generations in the field, it was found that cooking quality was weakly related to the Ca/phytin-P ratio and to the phytin-P content of the pea. The desirable cooking quality of the Weitor parent was retained to the F0 generation when selection was made from single F2 plants. The data suggest, however, that selection for good cooking quality may be more efficient if started in the F4 generation. The inheritance of good cooking quality appeared to be controlled by two recessive genes, although there was some indication of a gene–environmental interaction.

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti

2021 ◽  
Author(s):  
Sara M. Chavarría‐Fernández ◽  
J. De J. Berrios ◽  
James L. Pan ◽  
Priscila L.S. Alves ◽  
Heidi M. Palma‐Rodriguez ◽  
...  
Keyword(s):  
Functional Property ◽  
Cooking Quality

scholarly journals Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio

2018 ◽  
Vol 245 (5) ◽  
pp. 1037-1045 ◽  
Author(s):  
Alessio Cimini ◽  
Matteo Cibelli ◽  
Maria Cristina Messia ◽  
Emanuele Marconi ◽  
Mauro Moresi
Keyword(s):  
Cooking Quality

scholarly journals Cooking quality of upland and lowland rice characterized by different methods

2011 ◽  
Vol 31 (2) ◽  
pp. 341-348 ◽  
Author(s):  
Diva Mendonça Garcia ◽  
Priscila Zaczuk Bassinello ◽  
Diego Ramiro Palmirez Ascheri ◽  
José Luis Ramirez Ascheri ◽  
José Benedito Trovo ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Lowland Rice

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.

Effect of resistant starch on the cooking quality of yam (Dioscoreaspp.) and cassava (Manihot esculenta) based paste products

2012 ◽  
Vol 64 (4) ◽  
pp. 484-493 ◽  
Author(s):  
Olivier Kouadio Kouadio ◽  
Denis Yao N'dri ◽  
Charlemagne Nindjin ◽  
Alessandra Marti ◽  
Maria Cristina Casiraghi ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Manihot Esculenta ◽  
Cooking Quality
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