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Diversity in properties of seed and flour of kidney bean germplasm

Kaur, Seeratpreet, Singh, Narpinder, Sodhi, Navdeep Singh, Rana, Jai Chand
Food chemistry 2009 v.117 no.2 pp. 282-289
germplasm, texture, seeds, food analysis, kidney beans, viscosity, Phaseolus vulgaris, physicochemical properties, flour, food composition, genetic variation, cooking quality, breeding lines, pasting properties
The genetic diversity in seeds (physicochemical, hydration, textural and cooking properties) and flours (pasting and gel texture) among kidney bean lines was studied. A wide range of variation was observed for yield and yield-related traits. Seed weight, volume, density, hydration capacity, hydration index, swelling capacity, cooking time and amylose content ranged from 10.2 to 51.7g/100 seeds, 14 to 46ml/100 seeds, 0.51 to 2.15g/ml, 0.03 to 0.62g/seed, 0.16 to 0.97, 1.24 to 1.93ml/seed, 50 to 120min, and 0.09% to 5.02%, respectively. Hardness, cohesiveness, gumminess, springiness and chewiness of hydrated seeds ranged from 0.81 to 2.03g, 0.18 to 0.48, 0.20 to 0.97g, 0.31 to 0.51 and 0.08 to 0.43g, respectively. Pasting temperature, peak viscosity, breakdown, final viscosity and setback ranged from 79 to 95°C, 402 to 3235cP, 9 to 393cP, 862 to 5311cP, and 363 to 2488cP, respectively. Hardness, cohesiveness, gumminess, springiness, chewiness and adhesiveness of flour gels ranged from 3.9 to 5.3g, 0.52 to 0.76, 1.47 to 23.52g, 0.91 to 0.99, 3.21 to 23.91 and 13.2 to 178.5gs, respectively.