文章基本信息

标题：Cooking Quality and Composition of Chickpeas Grown in Turkey
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作者：Recai Ercan ; Hamit Köksel ; Ayhan Atlı 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1995
卷号：20
期号：5
出版社：Association of Food Technology, Turkey
摘要：Seven chickpea genotypes grown at two locations in Turkey were analyzed for physical criteria, cooking quality, and mineral, thiamine and riboflavin contents. The swelling index, hydration index, dry and wet cooking times, and the K, Ca, Mg, Na and riboflavin content were all influenced primarily by genotype. The growing locations was the principal source of variation for dry and wet weight, dry and wet volume, hydration and swelling capacity, and the Cu, Zn, and thiamine content. Zn and P content were significantly correlated (p<0.05) with the wet cooking time. Swelling index was significantly correlated (p<0.01) with the dry cooking time.