PHYSICAL, CHEMICAL AND COOKING CHARACTERISTICS OF A LANDRACE AND 3 NEWLY DEVELOPED LENTIL CULTIVARS GROWN IN JORDAN

Authors
EREIFEJ KI SHIBLI RA
Citation
Ki. Ereifej et Ra. Shibli, PHYSICAL, CHEMICAL AND COOKING CHARACTERISTICS OF A LANDRACE AND 3 NEWLY DEVELOPED LENTIL CULTIVARS GROWN IN JORDAN, Journal of Food Science and Technology, 32(1), 1995, pp. 27-30
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
32
Issue
1
Year of publication
1995
Pages
27 - 30
Database
ISI
SICI code
0022-1155(1995)32:1<27:PCACCO>2.0.ZU;2-U
Abstract
A landrace (Balady) and three newly developed ('Jor-1', 'Jor-2' and ' Jor-3') lentil cultivars were studied for their physical as well as ch emical properties, mineral content and cookability. Data showed signif icant differences (P<0.05) in their physical, chemical and mineral com position. The whole seeds of all cultivars required 35 min to cook at 100 degrees C without previous soaking. Decortication and embryo remov al did not greatly reduce the nutrient contents of these cultivars. Se ed coats and embryos were found to be rich in minerals and nutrients.