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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...

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Autores principales: Svarna, Maria, Mavromatis, Athanasios, Vlachostergios, Dimitrios N., Gerasopoulos, Dimitrios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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.
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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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