Post harvest processing, cooking and textural properties of horse gram (Mycrotyloma uniflorum) varieties
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9636-9
Abstract: Four Horse gram varieties GPM-6, Hebbal Hurrali-1, BHK and Paiyur-2 from southern region of India were studied for various physical, mechanical, aerodynamical and cooking properties. These parameters were often utilized to design and develop more… read more here.
Keywords: post harvest; horse gram; cooking; cooking time ... See more keywords
Carbohydrate Profile of a Dry Bean (Phaseolus vulgaris L.) Panel Encompassing Broad Genetic Variability for Cooking Time
Sign Up to like & getrecommendations! Published in 2017 at "Cereal Chemistry"
DOI: 10.1094/cchem-04-16-0126-fi
Abstract: Dry beans are typically consumed as a whole food, and cooking time is one of the most important processing quality attributes. A panel of eight dry bean entries with variability in cooking time was established,… read more here.
Keywords: panel; cooking; cooking time; variability cooking ... See more keywords
Evaluation of Cooking Time in Pulses: A Review
Sign Up to like & getrecommendations! Published in 2017 at "Cereal Chemistry"
DOI: 10.1094/cchem-05-16-0127-fi
Abstract: Pulses are most commonly consumed after cooking. Those that require long cooking times are less convenient, more energy consuming, and, therefore, less desirable for consumers and processors. Pulse breeding programs are interested in breeding for… read more here.
Keywords: seed; evaluation cooking; time; cooking time ... See more keywords
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality.
Sign Up to like & getrecommendations! Published in 2021 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12770
Abstract: Over the past years, the shift toward plant-based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food… read more here.
Keywords: nutritional quality; time; phaseolus vulgaris; beans phaseolus ... See more keywords
Phenotype based clustering, and diversity of common bean genotypes in seed iron concentration and cooking time
Sign Up to like & getrecommendations! Published in 2023 at "PLOS ONE"
DOI: 10.1371/journal.pone.0284976
Abstract: Common bean is the world’s most important directly consumed legume food crop that is popular for calories, protein and micronutrients. It is a staple food in sub-Saharan Africa, and a significant source of iron for… read more here.
Keywords: cooking time; iron; common bean; seed ... See more keywords
Assessment of Water Absorption Capacity and Cooking Time of Wild Under-Exploited Vigna Species towards their Domestication
Sign Up to like & getrecommendations! Published in 2019 at "Agronomy"
DOI: 10.3390/agronomy9090509
Abstract: Some phenotypic traits from wild legumes are relatively less examined and exploited towards their domestication and improvement. Cooking time for instance, is one of the most central factors that direct a consumer’s choice for a… read more here.
Keywords: absorption capacity; water absorption; time; cooking time ... See more keywords