Effect of water cooking on proximate composition of grain in three Sicilian chickpeas (Cicer arietinum L.). (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Effect of water cooking on proximate composition of grain in three Sicilian chickpeas (Cicer arietinum L.). (Articolo in rivista) (literal)

Anno

• 2012-01-01T00:00:00+01:00 (literal)

Alternative label

• Avola G.; Patanè C.; Barbagallo R.N. (2012)
  Effect of water cooking on proximate composition of grain in three Sicilian chickpeas (Cicer arietinum L.).
  in Lebensmittel-Wissenschaft + Technologie; Academic Press Elsevier, Amsterdam (Paesi Bassi)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Avola G.; Patanè C.; Barbagallo R.N. (literal)

Pagina inizio

• 217 (literal)

Pagina fine

• 220 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://www.sciencedirect.com/science/article/pii/S0023643812002885 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 49 (literal)

Rivista

• Lebensmittel-Wissenschaft + Technologie (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 4 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

• SI (literal)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• CNR - ISAFOM CNR - ISAFOM Università degli Studi di Catania (literal)

Titolo

• Effect of water cooking on proximate composition of grain in three Sicilian chickpeas (Cicer arietinum L.). (literal)

Abstract

• The aim of this study was to assess the effects of cooking upon proximate composition in three Sicilian chickpeas differing for seed-coat incidence ('12CL2'-low, 'Calia'-medium, 'Etna'-high). Raw and cooked seeds were analyzed for moisture, nitrogen, starch, ash, fat, tannins, crude fiber, magnesium, calcium and iron content. Among cultivars, 'Etna' (higher in seed-coat incidence) exhibited the greatest tannin content in raw seeds (>6 g kg-1 dry weight-DW). Cooking induced a drop in tannins. Protein content did not differ with cultivar in raw seeds (238.0 g kg-1 DW) but increased after cooking (+6%). Starch content was strongly reduced after cooking (-30% on average), irrespective of cultivar. Fat content (43.6 g kg-1 DW in raw seeds) did not vary with cultivar but increased with cooking. This last determined a decrease of ash content (-31.3% in average). Minerals diminished as well due to cooking process, but with a different extent depending on cultivar; iron content decreased in all chickpeas except 'Etna', calcium and magnesium content greatly diminished in '12Cl2' and 'Calia', less in 'Etna'. The higher rate of mineral retention of 'Etna' seeds could be attributed to their higher seed coat incidence. (literal)

Editore

• Academic Press Elsevier (Editore)

Prodotto di

• Tecniche agroforestali per l'uso sostenibile del territorio rurale (AG.P04.018.001) (Modulo)
• Institute for Agricultural and Forest Systems in the Mediterranean (ISAFoM) (Istituto)

Autore CNR

• CRISTINA MARIA PATANE' (Persona)
• GIOVANNI AVOLA (Persona)

Incoming links:

Prodotto

• Institute for Agricultural and Forest Systems in the Mediterranean (ISAFoM) (Istituto)
• Tecniche agroforestali per l'uso sostenibile del territorio rurale (AG.P04.018.001) (Modulo)

Autore CNR di

• CRISTINA MARIA PATANE' (Persona)
• GIOVANNI AVOLA (Persona)

Editore di

• Academic Press Elsevier (Editore)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Lebensmittel-Wissenschaft + Technologie (Rivista)