Nutrient content and viscosity of Saskatchewan grown pulses in relation to their cooking quality

Elsayed A, Ragaee SM, Rabalski I, Warkentin T, VandenbergĀ A. Nutrient content and viscosity of Saskatchewan grown pulses in relation to their cooking quality. Canadian Journal of Plant Science. 2019; 99(1):67-77.
Publication Year
2019
DOI
10.1139/CJPS-2018-0140
Pulses are staple foods that are gaining recognition as sources of non-gluten proteins, slowly-digestible starch and dietary fiber. Several factors contribute to the cooking quality of pulses including genetics, environmental and their interactions. In this study, four cultivars each of faba bean, lentil and pea were evaluated for nutrient content, flour viscosity measured by rapid visco analyzer (RVA), and acid and alkaline extract viscosity determined by cone-plate viscometer. These properties were analyzed in relation to seed hydration and firmness of cooked pulses measured by texture analyzer to better understand their relationships with and contribution to pulse cooking quality. Pea had the lowest protein (18.7-22.3%) and highest starch (43.0-46.3%) followed by lentil (protein 25.1-26.7%, starch 38.4-45.5%), and finally faba bean (protein 26.5-29.2%, starch 38.4-41.8%). Significant differences (p<0.05) were observed among cultivars within each crop in hydration capacity and firmness of cooked seeds. RVA viscosity of pulse flours showed significant differences (p<0.05) among crops and cultivars, and was significantly correlated with firmness. Firmness was significantly correlated with protein and ash content. The results suggest that firmness of cooked pulses is significantly influenced by seed components and starch behavior during heating, indicating the importance of viscosity in determining cooking quality of pulses.