Water uptake and its impact on the texture of lentils (Lens culinaris)

Title: Water uptake and its impact on the texture of lentils (Lens culinaris)
Creator: Joshi, Matina; Adhikari, Benu; Panozzo, Joe; Aldred, Peter
Date: 2010
Type: Text; Journal article
Identifier: http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/53949
Identifier: vital:3275
Identifier: https://doi.org/10.1016/j.jfoodeng.2010.03.028
Identifier: ISSN:0260-8774
Abstract: Water uptake behavior of three cultivars of lentils (Boomer, French-green and Nugget) was studied at three different hydration temperature regimes (room temperature, 50 °C and 85 °C). Boomer had the highest amount of water uptake capacity (74.60 g water/100 g of seeds) at room temperature (20 °C) which can be linked with its pore properties. French-green lentils imbibed the largest amount of water at elevated soaking temperatures (50 °C and 85 °C) and can be attributed to its higher seed surface area to volume ratio, high protein content and relatively thinner seed coat. Water uptake at elevated temperatures (50 °C and 85 °C) were predicted by a two parameter Mitscherlich model (R2 > 0.99,
Publisher: Elsevier
Relation: Journal of Food Engineering Vol. 100, no. 1 (2010), p. 61-69
Rights: Copyright Elsevier
Rights: This metadata is freely available under a CCO license
Subject: 0908 Food Sciences; Germination; Lentil; Mercury porosimetry; Microscopy; Texture; Water uptake
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