Physico-chemical characteristics, water absorption, soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.) (Articolo in rivista)

Type
Label
  • Physico-chemical characteristics, water absorption, soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.) (Articolo in rivista) (literal)
Anno
  • 2004-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1080/109637480400015836 (literal)
Alternative label
  • Patanè C.; Iacoponi E.; Raccuia S.A. (2004)
    Physico-chemical characteristics, water absorption, soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.)
    in International journal of food sciences and nutrition; Taylor and Francis, Abingdon (Regno Unito)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Patanè C.; Iacoponi E.; Raccuia S.A. (literal)
Pagina inizio
  • 547 (literal)
Pagina fine
  • 554 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#altreInformazioni
  • impact factor 2011 rivista: 0.778 n. citazioni: 4 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 55 (literal)
Rivista
Note
  • ISI Web of Science (WOS) (literal)
  • Scopu (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Patanè C., CNR-Istituto per i Sistemi Agricoli e Forestali del Mediterraneo (ISAFoM), Sede di Catania, Str.le V. Lancia, Zona Industriale, Blocco Palma 1, 95121 Catania, Italy Iacoponi E., CNR-Istituto per i Sistemi Agricoli e Forestali del Mediterraneo (ISAFoM), Sede di Catania, Str.le V. Lancia, Zona Industriale, Blocco Palma 1, 95121 Catania, Italy Raccuia S.A., CNR-Istituto per i Sistemi Agricoli e Forestali del Mediterraneo (ISAFoM), Sede di Catania, Str.le V. Lancia, Zona Industriale, Blocco Palma 1, 95121 Catania, Italy (literal)
Titolo
  • Physico-chemical characteristics, water absorption, soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.) (literal)
Abstract
  • The physical and physico-chemical properties of several Kabuli chickpeas originating from Sicily (South Italy) were determined. Twelve genotypes in all, including two controls (ILC484, of the ICARDA genebank, and 'Calia', a traditional Italian cultivar), were analysed. A large variability among genotypes was ascertained for swelling capacity (coefficient of variation [CV] =27.9%), swelling index (CV =30.5'1/0) and calcium content (CV =39.3%). The lowest variability was observed for seed coat (CV =8.6%) and seed weight (CV =9.6%). Genotype statistically affected all traits, whose mean values were: seed weight, 0.340k0.03 g; seed coat, 4.47f0.38%; seed volume, 0.292 f 0.04 ml; seed density, 1.18 f 0.1 5 glml; hydration capacity, 0.361 + 0.09 glseed; hydration index, 1.05 f 0.21; swelling capacity, 0.346 k0.10 mll seed; swelling index, 1.21 k0.37; cooking texture, 2.61 k0.38 kg/cm2; and calcium, 109.6f 43.1 1 mg1100 g dry weight. Correlation coefficients among characteristics were also estimated. The genotype '44M33' was found to be interesting having good seed weight and low seed coat incidence and calcium content, all important attributes affecting cooking quality. (literal)
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