Servicios Personalizados
Revista
Articulo
Indicadores
- Citado por SciELO
- Accesos
Links relacionados
- Similares en SciELO
Compartir
Revista de Ciências Agrárias
versión impresa ISSN 0871-018X
Resumen
RAMOS, A. Cristina et al. Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars. Rev. de Ciências Agrárias [online]. 2018, vol.41, n.4, pp.271-280. ISSN 0871-018X. https://doi.org/10.19084/RCA17132.
Seeds of three Portuguese kabuli type chickpea cultivars (Elvar, Eldorado and Elixir) were studied for their physicochemical characteristics (biometry, hydration, swelling, texture) and traditional cooking behaviour. A commercial non-identified cultivar from Argentina was used for comparison purposes. Significant differences in seed weight and firmness were observed between the commercial variety and the Portuguese ones. Concerning hydration capacity there are no significant differences between cultivars, however, Eldorado had the lowest hydration and swelling capacities when soaked for 6h at 20ºC. Furthermore, Eldorado seeds tend to soften with cooking more than the other cultivars.
Palabras clave : chickpea; hydration; swelling; cooking; firmness.