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Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils
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 (L...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818367/ https://www.ncbi.nlm.nih.gov/pubmed/36613261 http://dx.doi.org/10.3390/foods12010042 |
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author | Svarna, Maria Mavromatis, Athanasios Vlachostergios, Dimitrios N. Gerasopoulos, Dimitrios |
author_facet | Svarna, Maria Mavromatis, Athanasios Vlachostergios, Dimitrios N. Gerasopoulos, Dimitrios |
author_sort | Svarna, Maria |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-9818367 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-98183672023-01-07 Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils Svarna, Maria Mavromatis, Athanasios Vlachostergios, Dimitrios N. Gerasopoulos, Dimitrios Foods Article 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. MDPI 2022-12-22 /pmc/articles/PMC9818367/ /pubmed/36613261 http://dx.doi.org/10.3390/foods12010042 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Svarna, Maria Mavromatis, Athanasios Vlachostergios, Dimitrios N. Gerasopoulos, Dimitrios Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils |
title | Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils |
title_full | Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils |
title_fullStr | Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils |
title_full_unstemmed | Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils |
title_short | Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils |
title_sort | modeling the effects of seed maturity on cooking time of ‘dimitra’ lentils |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818367/ https://www.ncbi.nlm.nih.gov/pubmed/36613261 http://dx.doi.org/10.3390/foods12010042 |
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