ASSOCIATION AND VARIATION AMONG COOKING QUALITY TRAITS IN KABULI CHICKPEA (CICER-ARIETINUM L)

Authors
WALDIA RS SINGH VP SOOD DR SARDANA PK MEHLA IS
Citation
Rs. Waldia et al., ASSOCIATION AND VARIATION AMONG COOKING QUALITY TRAITS IN KABULI CHICKPEA (CICER-ARIETINUM L), Journal of Food Science and Technology, 33(5), 1996, pp. 397-402
Citations number
11
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
33
Issue
5
Year of publication
1996
Pages
397 - 402
Database
ISI
SICI code
0022-1155(1996)33:5<397:AAVACQ>2.0.ZU;2-T
Abstract
One hundred and ten Kabuli chickpea genotypes were studied for physica l and gravimetric properties to judge their role in cooking quality. S eed index, seed volume, seed density, swelling capacity and seed coat content were found to be important attributes, affecting cooking quali ty to a greater extent The genotypes 'FLIP 88-36C','FLIP 88-39C','FLIP 90-127C', 'HK 91-23', 'HK 92-98', 'KH 92-96' and 'HK 92-100' were fou nd to be better and could be used in breeding programme to select desi rable segregants for cooking quality.