Cooking quality of pulses

descriptionPublicationkeyboard_double_arrow_right Article 01 Jul 1967 English Publisher:WileyJournal:Journal of the Science of Food and Agriculture, volume 18, pages 292-295 (issn: 0022-5142, eissn: 1097-0010,

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Authors: F M, Muller;

doi: 10.1002/jsfa.2740180707

pmid: 6063740

Cooking quality of pulses

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Abstract

AbstractThe main factor affecting the cooking quality of seeds of several pea and bean varieties was found to be the composition of the cell wall as expressed by a ‘PCMP number’ relating the contents of phytin, Ca, Mg and free pectin. Other factors probably involved were the thickness of the seed‐coat palisade layer, and the contents of lignin and alpha‐cellulose in the seed coats. Cell contents had no detectable effect.

Keywords

Seeds, Pectins, Calcium, Magnesium, Food Analysis, Inositol

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