文章基本信息

标题：Cooking Quality and Composition of Dry Beans Grown in Turkey
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作者：Recai Ercan ; Ayhan Atlı ; Hamit Köksel 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：1994
卷号：19
期号：5
出版社：Association of Food Technology, Turkey
摘要：Eight dry bean genotypes grown at two locations in Turkey were analyzed for physical criteria and cooking quality, and for mineral, thiamine and riboflavin contents. The genotype and growing locations and their interaction affected almost all criteria significantly (P<0.05). Dry and weed seed weight, swelling capacity and index, hydration capacity, dry and wet volume, dry and wet cooking time, and the Cu, Mn, and Na contents were influenced primarily by genotype, location was the principal source of variations for Zn and P content. Dry and wet seed weight, dry and wet volume, hydration and swelling capacity were significantly correlated with the dry and wet cooking times.