Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils

Abstract

The lentil is a valuable crop for human nutrition and is cooked to adequate softening prior to consumption. The objective of the study was to use a model to point out the effects of seed maturity on optimum cooking time (OCT). Two lentil seed samples (cv ‘Dimitra’) exhibiting short (SCT) and long (LCT) cooking times (CT) were visually separated into brown- and green-colored categories, corresponding to mature and immature seeds, respectively. The 1000-seed mass and the percentages of maturity categories were measured in samples before they were subjected to 20–60 min CT. Absolute positive force (APF)-based texture analysis parameters were monitored during CT. OCT thresholds were established by correlating the organoleptic with the texture analyzer parameters. The averaging and weighted averaging of the texture analysis parameters, or even their modeling, failed to produce a realistic OCT due to texture values exceeding the OCT threshold. However, the modeling of the percentage of cooked seeds during CT predicted a realistic OCT, which was also validated later. In this model, all seeds (overcooked or intact, mature or immature) were taken into account. Among the texture parameters, APF better described cooking. Mature seeds softened faster and produced more overcooked seeds than did the immature seeds. The different proportions of maturity categories within the SCT and LCT seeds greatly affected the sample OCT.

Cookability of 24 pea accessions—determining factors and potential predictors of cooking quality

“…Cookability refers to the duration required for a batch of seeds to reach a desirable level of softness for consumption. 2,3 Pea (Pisum sativum L., Fabaceae) provides multiple health benefits, including improved gastrointestinal function and reduced glycaemic index, making it an integral component in the transition from animal-based toward a predominant plant-based diet. 4,5 Globally, pea is one of the most extensively cultivated pulses, after soybean, with approximately 15 × 10 6 t of dry peas produced annually (FAOSTAT 2021; https://data.apps.fao.org/), and is well adapted to temperate, agricultural regions.…”

“…With the rise in popularity of plant‐based foods, 1 cooking quality, or cookability, of dry legume grain seeds (pulses) has gained increased importance. Cookability refers to the duration required for a batch of seeds to reach a desirable level of softness for consumption 2,3 . Pea ( Pisum sativum L., Fabaceae) provides multiple health benefits, including improved gastrointestinal function and reduced glycaemic index, making it an integral component in the transition from animal‐based toward a predominant plant‐based diet 4,5 .…”

Identification of Macrosperma and Microsperma Lentil (Lens culinaris Medik) Genotypes with Superior Nutritional, Industrial, and Productive Traits to Get Transgressive Segregants

“…The shorter the CT, the better the quality of cooking and less energy and time required. The genetic factor affects both the chemical composition and the physicochemical traits of the seed, as well as the size and the processing of the seed, which includes soaking or water absorption capacity (WA), cooking, or even dehulling . With the growing demand for lentils worldwide, genetic breeding to increase the grain yield, stability, tolerance to biotics and abiotic stresses, and a better nutritional and culinary quality becomes more critical.…”

“…The genetic factor affects both the chemical composition and the physicochemical traits of the seed, as well as the size and the processing of the seed, which includes soaking or water absorption capacity (WA), cooking, or even dehulling. 10 With the growing demand for lentils worldwide, genetic breeding to increase the grain yield, stability, tolerance to biotics and abiotic stresses, and a better nutritional and culinary quality becomes more critical. Generally, in conventional breeding programs, improved lentil genotypes have arisen from crosses between genetically related elite genotypes and selection of pure lines.…”