MODELLING OF WATER ABSORPTION IN CHICKPEA (Cicer arietinum L) SEEDS GROWN IN MEXICO ́S NORTHWEST
Chickpea is a legume with good nutritional value and commercial importance in Mexico’s Northwest. Thestorage of chickpea can develop a hardening phenomenon known as hard-to-cook (HTC), which negatively increasestechnological parameters such as cooking time (CT) and decrease its nutritional and senso...
| Autores: | , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2017 |
| País: | México |
| Institución: | Universidad Autónoma de Sinaloa |
| Repositorio: | Redalyc-UAS |
| OAI Identifier: | oai:redalyc.org:62049878018 |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=62049878018 |
| Access Level: | acceso abierto |
| Palabra clave: | Ingeniería Chickpea genotype rehydration Peleg’s model water absorption capacity |
| Sumario: | Chickpea is a legume with good nutritional value and commercial importance in Mexico’s Northwest. Thestorage of chickpea can develop a hardening phenomenon known as hard-to-cook (HTC), which negatively increasestechnological parameters such as cooking time (CT) and decrease its nutritional and sensory attributes. The aim of this workwas to study the rehydration parameters of 18 chickpea genotypes grown in 4 planting locations of Mexico’s Northwest:Culiacan, Los Mochis, Hermosillo and Cd. Obregon, by using a new development of Peleg’s model and to evaluate theeffect of genotype, planting location and its interaction on rehydration kinetic parameters. Results showed that low waterabsorption capacity (WAC) and high CT (p<0.05) were associated to HTC chickpea seeds. Also, experimental data offresh and HTC chickpea had a good fit to Peleg ́s model (R2=0.955 - 0.995) and allowed to predict rehydration kineticparameters (maximum water absorption capacity (WAC)max, water absorption constant (K), maximum velocity of waterabsorption (Vmax) and time to reach the half of maximum WAC (t1/2W)). The interaction: genotype/planting locationaffected (p<0.05) the rehydration parameters. This study can be useful to select the adequate chickpea genotype, accordingto planting location, thus obtaining appropriate conditions for processing. |
|---|