THE COOKING QUALITY OF FIELD PEAS

1964 ◽  
Vol 44 (3) ◽  
pp. 221-228 ◽  
Author(s):  
R. L. Halstead ◽  
F. Gfeller
Keyword(s):  
Cooking Quality ◽  
Chemical Constituents ◽  
Chemical Properties ◽  
Correlation Coefficients ◽  
Field Studies ◽  
Fertility Level ◽  
Greenhouse Study ◽  
Field Peas ◽  
P Fertilizer

In a greenhouse study with two varieties of field peas, the cooking quality of the Weitor 702 (a good-cooking pea) was markedly influenced by P and K additions and by the initial fertility level of the soil. The cooking quality of the other variety, Kapuskasing, remained poor regardless of treatment or fertility level of the soil. Ash and total, inorganic, and phytin P content of the pea samples tended to increase with addition of P fertilizer. Correlation coefficients expressing the relationship between cooking quality and chemical constituents of the pea seeds indicated that cooking quality varied with ash and phytin P content.In field studies, soil properties (pH and available P) were not related to cooking quality or chemical properties of peas grown at different locations. Although cooking quality, phosphorus content, and cation content of the pea samples varied according to variety and location, there was no significant relationship between cooking quality and the chemical constituents.The cooking quality of F2and F3seed from a Weitor 702 × Kapuskasing cross varied, but was not related to the chemical properties of the peas.

A RAPID METHOD FOR TESTING COOKING QUALITY OF FIELD PEAS

1970 ◽  
Vol 50 (2) ◽  
pp. 207-208 ◽  
Author(s):  
S. T. Ali-Khan ◽  
B. B. Chubey
Keyword(s):  
Rapid Method ◽  
Cooking Quality ◽  
Field Peas

not available

scholarly journals Water Quality of Major Ponds of Comilla Town

1970 ◽  
Vol 45 (1) ◽  
pp. 57-62
Author(s):  
SZKM Shamsad ◽  
Md Didar-Ul-Alam ◽  
ASM Shamsuddoha ◽  
Mohammad Naushad Alam
Keyword(s):  
Water Quality ◽  
Community Health ◽  
Key Words ◽  
Water Samples ◽  
Chemical Constituents ◽  
Chemical Properties ◽  
Organic Wastes ◽  
Dry Period ◽  
Physico Chemical

Some important physico-chemical properties of water of major ponds of Comilla Town were studied to evaluate the water quality. Eight water samples were collected during the dry period (March 2005) from eight major ponds of Comilla Town (Ranir dighi, Mandir dighi, Nanuar dighi, Fauzdari dighi, Modina dighi, Dargabari dighi, Darma Sagar and Thakurpara). The result revealed that all the chemical constituents, except a few, are beyond the recommended limit for different uses. Higher value of pH (at Dargabari dighi, Darma Sagar dighi), OM (at Thakurpara dighi, Fauzdari dighi and Modina dighi), NH4+ concentration (at Ranir dighi, Mandir Dighi, Fauzdari dighi, Modina dighi and Dargabari dighi), and lower value of DO (at Fauzdari dighi and Modina dighi) may due to continuous disposal of kitchen wastes, organic wastes, sewage running and fall of twigs as well as extensive used for bathing, washing cloths and utensils etc. All indicate eutrophication and affect community health and hygiene and also create aesthetic problem in the locality. Key words: Ponds; Comilla District; Water quality Eutrophication DOI: 10.3329/bjsir.v45i1.5184 Bangladesh J. Sci. Ind. Res. 45(1), 57-62, 2010

Estimating the Food Processing Characteristics of Pulses by near Infrared Spectroscopy, Using Ground or Whole Samples

1998 ◽  
Vol 6 (1) ◽  
pp. 213-220 ◽  
Author(s):  
P.C. Flinn ◽  
R.G. Black ◽  
L. Iyer ◽  
J.B. Brouwer ◽  
C. Meares
Keyword(s):  
Infrared Spectroscopy ◽  
Functional Properties ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Chemical Constituents ◽  
Successful Implementation ◽  
Field Peas ◽  
Calibration Accuracy ◽  
Dehulling Efficiency

The use of near infrared spectroscopy (NIR) was investigated for its ability to predict a range of chemical constituents (protein, moisture, fat, ash, total dietary fibre) and functional properties (100 seed weight, hydration capacity, hull percentage, dehulling efficiency, colour, cooking quality) of field peas and chickpeas. NIR calibrations were developed using 165 samples of field peas and 151 samples of chickpeas which had been spectrally selected from larger populations encompassing two seasons. For both species, calibration accuracy was generally better on ground than whole samples for chemical composition, but better on whole than ground samples for physical or functional properties. For most properties measured, accuracy of NIR calibrations was either satisfactory or promising, but successful implementation in a breeding programme will depend on further evaluation using independent samples, broadening the sample populations or improvements in the reference methods.

SELECTION FOR COOKING QUALITY IN FIELD PEAS

1967 ◽  
Vol 47 (6) ◽  
pp. 631-634 ◽  
Author(s):  
F. Gfeller ◽  
R. L. Halstead
Keyword(s):  
Cooking Quality ◽  
Environmental Interaction ◽  
Field Peas ◽  
P Content ◽  
Recessive Genes ◽  
Selection For

In a cross of Weitor 702 (a good cooking pea) and Kapuskasing 3880-4 (a poor cooking pea), grown from the F2 to F5 generations in the field, it was found that cooking quality was weakly related to the Ca/phytin-P ratio and to the phytin-P content of the pea. The desirable cooking quality of the Weitor parent was retained to the F0 generation when selection was made from single F2 plants. The data suggest, however, that selection for good cooking quality may be more efficient if started in the F4 generation. The inheritance of good cooking quality appeared to be controlled by two recessive genes, although there was some indication of a gene–environmental interaction.

scholarly journals Microstructure and cooking quality of barley-enriched pasta produced at different process parameters

2018 ◽  
Vol 6 (2) ◽  
pp. 281-290 ◽  
Author(s):  
Indira Kosović ◽  
Indira Kosović ◽  
Mirta Benšić ◽  
Mirta Benšić ◽  
Đurđica Ačkar ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Raw Materials ◽  
Chemical Properties ◽  
Barley Flour ◽  
Production Parameters ◽  
Whole Wheat ◽  
Temperature Regimes ◽  
Fiber Protein ◽  
Physico Chemical

Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive components (vitamins, polyphenols, fiber, protein, etc.) to semolina. However, this approach changes its physico-chemical properties, e.g. cooking loss, texture, etc., which cannot be disregarded. The current research investigates possibilities for production of barley-enriched pasta with acceptable cooking qualities. To ensure the beneficial health effects of β-glucan, β-glucan-rich barley was selected asa starting material. Pasta enriched with 10–50% β-glucan-rich barley flour was produced in the mini-press and the laboratory extruder and then dried at low, medium and high temperature regimes. Colour, cooking quality and microstructure of the enriched pasta were investigated to determine its acceptability. The research showed that barley-enriched pasta of good cooking quality might be produced by selecting an optimal combination of suitable production parameters for forming and drying.

Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

2012 ◽  
Vol 48 (5) ◽  
pp. 972-983 ◽  
Author(s):  
Lucia Padalino ◽  
Marcella Mastromatteo ◽  
Pasquale De Vita ◽  
Donatella Bianca Maria Ficco ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Cooking Quality ◽  
Chemical Properties ◽  
Gluten Free

Pre-Processing of Hyperspectral Images Using Nonlinear Filters

2013 ◽  
Vol 11 (1) ◽  
pp. 8-13
Author(s):  
V. Behar ◽  
V. Bogdanova
Keyword(s):  
Signal To Noise Ratio ◽  
Correlation Coefficients ◽  
Hyperspectral Images ◽  
Spectral Correlation ◽  
Edge Preserving ◽  
Improvement Factor ◽  
Filter Output ◽  
Average Improvement ◽  
Processing Procedure

Abstract In this paper the use of a set of nonlinear edge-preserving filters is proposed as a pre-processing stage with the purpose to improve the quality of hyperspectral images before object detection. The capability of each nonlinear filter to improve images, corrupted by spatially and spectrally correlated Gaussian noise, is evaluated in terms of the average Improvement factor in the Peak Signal to Noise Ratio (IPSNR), estimated at the filter output. The simulation results demonstrate that this pre-processing procedure is efficient only in case the spatial and spectral correlation coefficients of noise do not exceed the value of 0.6

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