Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars

Journal of Food Engineering

Volumn 69, Issue 4, 2005, Pages 511-517

  Kaur, Maninder ^a   Singh, Narpinder ^a   Sodhi, Navdeep Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Chickpea; Cooking; Physicochemical; Roasting; Texture profile analysis

Indexed keywords

CARBOHYDRATES; CROPS; HYDRATION; MOISTURE; OILS AND FATS; SEED; SWELLING;

CHICKPEA; EXPANSION INDEX (EI); PHYSICOCHEMICAL; TEXTURE PROFILE ANALYSIS;

FOOD PROCESSING;

CARBOHYDRATES; FARM CROPS; FATS; HEATING; HYDRATION; OIL; ROASTING; SEEDS; SWELLING;

CICER ARIETINUM; NEPTUNIA;

EID: 14944371389     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.09.002     Document Type: Article

References (17)

1. AOAC Official methods of analysis 14th ed. 1984 Association of Official Analytical Chemists Arlington, VA
2. J.K. Chavan, S.S. Kadam, and D.K. Salunkhe Biochemistry and technology of chickpea (Cicer arietinum L.) seeds CRC Critical Reviews in Food Science and Nutrition 25 1986 107 132
3. R. Jambunathan, and U. Singh Studies on desi and kabuli chickpea (Cicer arietinum) cultivars-3. Mineral and trace elements composition Journal of Agricultural Food Chemistry 29 1981 1091 1093
4. B. Kasturiba, P.Y. Yamannavar, J.S. Patil, R. Parameshwarappa, and H.S. Surendra Nutritional evaluation of gram (Cicer arietinum) Orissa Journal of Agriculture Research 3 1990 64 66
5. I.S. Khairwal, K.K. Berwal, and A. Sharma Physical, physiological and cooking qualities of Pearl Millet and their correlations Journal of Food Science & Technology 34 1997 165 170
6. F.M. Muller Cooking quality of pulses Journal of Science of Food and Agriculture 18 1967 292 295
7. H.V. Narasimha, and H.S.R. Desikachar Objective methods for studying cookability of Tur pulse (Cajanus cajan) and factors affecting varietal differences in cooking Journal of Food Science and Technology 15 1978 47 50
8. L.B. Rockland, and F.T. Jones Scanning electron microscope study on dry beans. Effect of cooking on cellular structure of cotyledons in rehydrated lima beans Journal of Food Science 39 1974 342 346
9. S. Sefa-Dedah, and D.W. Stanley Textural implications of the microstructure of legumes Food Technology 33 1979 77 83
10. S. Sefa-Dedah, D.W. Stanley, and P.W. Voisey Effect of soaking time and cooking condition on texture and microstructure of Cowpea (Vigna unguiculata) Journal of Food Science 43 1978 1832
11. U. Singh Cooking quality of pulses Journal of Food Science and Technology 36 1999 1 14
12. U. Singh, and R. Jambunathan Studies on desi and kabuli chickpea (Cicer arietinum L.) cultivars: levels of protease inhibitors, levels of polyphenolic compounds and in vitro protein digestibility Journal of Food Science 46 1981 1364 1367
13. N. Singh, K.S. Sekhon, U. Bajwa, and S. Goyal Cooking and parching characteristics of Chickpea (Cicer arietinum L.) Journal of Food Science and Technology 29 1992 347 350
14. P.P. Srivastav, H. Das, and S. Prasad Effect of roasting process variables on hardness of bengal gram, maize and soybean Journal of Food Science and Technology 31 1994 62 65
15. A.S. Szczesniak General foods texture profile revisited-ten years perspective Journal of Texture Studies 6 1975 5 8
16. P.C. Williams, H. Nakoul, and K.B. Singh Relationship between cooking time and some physical characteristics in Chickpea (Cicer arietinum L.) Journal of Science of Food and Agriculture 34 1983 492 496
17. Williams, P. C., & Singh, U. (1987). Nutritional quality and the evaluation of quality in breeding programme. In Chickpea CAB International, Wallingford Oxon UK (pp. 329-356)