Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

Santos, Carla S.; Carbas, Bruna; Castanho, Ana; Bronze, Maria Rosário; Serrano, Carmo; Vasconcelos, Marta W.; Patto, María Carlota Vaz; Brites, Carla

doi:10.1071/cp18205

Cited by 12 publications

(15 citation statements)

References 23 publications

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“…The average values of the pasting properties of the 105 pea accessions were similar to those reported by others [14] and to the values obtained for other pulses, such as grass pea, chickpea, or lentil [9]. When compared to wheat varieties [26], the peak viscosity was generally lower, which could be related to differences in the amylose content of starches.…”

Section: Resultssupporting

confidence: 85%

“…The accessions 246 and 247, which showed the lowest seed weights, also displayed relatively low hydration capacity (Figure 2b) and cooking time (Figure 2c). Despite the variability among the pea collection regarding cooking time (5–120 min), the average of 33 min is low when compared to other pulses [9].…”

Section: Resultsmentioning

confidence: 99%

“…Water hydration capacity (% HC) and percentages of unhydrated seeds (US) were determined by the AACC 56-35.01 method [18]. Pea sample cooking times (minutes) were estimated by the Mattson Cooker method, as described [9].…”

Section: Methodsmentioning

confidence: 99%

“…One important characteristic that influences the acceptability of legume food products relates to food texture and sensory qualities, for which the pasting profile of starch has been shown to be important in different legume species [9]. However, limited studies have focused on variability in the pasting profiles of starch in seeds from large collections of pea germplasm.…”

Section: Introductionmentioning

confidence: 99%

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Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties

Santos

Carbas

Castanho

et al. 2019

Foods

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Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present study, a collection of 105 pea accessions was analysed for physicochemical properties, pasting viscosity, and basic composition parameters. While pasting viscosities were negatively correlated to hydration capacity, cooking time, and basic composition, a positive correlation was found between the hydration capacity and the basic composition parameters. Basic composition (protein, fibre, fat, and resistant starch) parameters were further evaluated regarding seed trait morphology, namely, seed shape, colour, and surface. Allelic characterisation at the r and rb genetic loci was performed in a subgroup of 32 accessions (3 phenotyped as smooth and 29 as rough seeded), revealing that none of the initially classified rough-seeded accessions were rb mutants, 19 were r mutants, and 13 were neither r nor rb. Despite their initial phenotypic classification, the 13 accessions genetically classified as smooth behaved differently (p < 0.05) to the 19 r mutants in terms of physicochemical properties, pasting viscosity, and basic composition parameters. Using multivariate analysis of the most discriminatory parameters for the food-related traits studied, the best-performing accessions at functional and nutritional levels were identified for future plant breeding to improve field pea production and consumption.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties

Santos

Carbas

Castanho

et al. 2019

Foods

Self Cite

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“…In terms of physicochemical properties, unlike other pulses, such as chickpea, fava bean or pea, lentil germplasms are relatively stable and their pasting properties or hydration capacity vary little across different accessions/varieties [23,24]. This is relevant since these characteristics are significantly correlated to the nutritional quality of the seeds, herein analysed.…”

Section: Nutritional Analysismentioning

confidence: 99%

The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile

Santos

Beatriz

Valente

et al. 2020

Foods

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Biological and vegetarian raw food products, in particular based on legume sprouts, are an increasing food trend, due to their improved nutritional value when compared to seeds. Herein, protein and mineral profiles were studied in 12 lentil varieties, with varieties Du Puy, Kleine Schwarze, Rosana, Flora, Große Rote and Kleine Späths II demonstrating the highest protein percentages. After sprouting, protein percentages increased significantly in 10 of the 12 varieties, with the highest increases ranging between 20–23% in Dunkelgrün Marmorierte, Du Puy, Große Rote and Kleine Späths II varieties. While Fe concentration was significantly decreased in three varieties (Samos, Große Rote and Kleine Späths II), Zn and Mn were positively impacted by sprouting (p ≤ 0.05). Magnesium concentration was not affected by sprouting, while Ca and K had percentage increases between 41% and 58%, and 28% and 30%, respectively, in the best performing varieties (Kleine Schwarze, Dunkelgrün Marmorierte, Samos and Rosana). Regardless of the associated nutritional benefits, issues pertaining to sprouts microbiological safety must be ensured. The best results for the disinfection protocols were obtained when combining the seed treatment with SDS reagent followed by an Amukine application on the sprouts, which did not affect germination rates or sprout length. The increasing levels of sprout consumption throughout the world require efficient implementation of safety measures, as well as a knowledge-based selection for the nutritional quality of the seeds.

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

Dueholm,

Fonskov,

Grimberg

et al. 2024

J Sci Food Agric

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BackgroundCooking time and cooking evenness are two critical quantities when determining the cooking quality (termed cookability) of pulses. Deciphering which factors contribute to pulse cookability is important for breeding new cultivars and the identification of potential cookability predictors can facilitate breeding efforts. Seeds from 24 morphologically diverse pea accessions were tested to identify contributing factors and potential predictors of the observed cookability using a Mattson cooker. Size‐ and weight‐based measures were recorded and seed‐coat hardness was obtained with a penetrometer. Content of protein, starch (amylose and amylopectin), and phytate was also determined.ResultsDistinct differences were found between wrinkled and non‐wrinkled seeds in terms of water‐absorption capacity, seed‐coat hardness, and plunger‐perforation speed.Potential predictive indicators of cooking time and cooking evenness were seed‐coat hardness (r = 0.49 and r = 0.38), relative area gained (r = ‐0.59 and r = ‐0.8), and percentage of swelled seeds after soaking (r = ‐0.49 and r = ‐0.58), but only for non‐wrinkled seeds. Surprisingly, the coefficients of variation for the profile area of both dry and swelled seeds appeared to be potential cookability predictors of all pea types (correlation coefficients around r = 0.5 and supported by principal component analysis). However, no strong correlation was observed between cookability and protein, starch, or phytate levels.ConclusionUsing three types of instruments together with chemical components, enabled the identification of novel cookability predictors for both cooking time and cooking evenness in pea. This study unveils the diverse quantitative aspects influencing cookability in pea. Considering both cooking time and cooking evenness as well as seed‐coat hardness, underscores the multifaceted nature of pulse cookability and offers important insights for future breeding strategies to enhance pea cultivars.This article is protected by copyright. All rights reserved.

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Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

Cited by 12 publications

References 23 publications

Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties

Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties

The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile

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

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