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Genotypic diversity in physico-chemical, pasting and gel textural properties of chickpea (Cicer arietinum L.)

Singh, Narpinder, Kaur, Shubhpreet, Isono, Naoto, Noda, Takahiro
Food chemistry 2010 v.122 no.1 pp. 65-73
genotype, genetic variation, physicochemical properties, pasting properties, texture, chickpeas, Cicer arietinum, gels, gel strength, cultivars, food analysis, food composition, viscosity
Twenty chickpea cultivars were evaluated for genetic diversity in seeds (physical, hydration and cooking), flours (composition, pasting and gel textural) and starch (swelling, thermal, amylose content and amylopectin structure) properties. Frequency distribution and principal component analysis revealed significant differences among the cultivars studied. Pasting temperature, peak viscosity, breakdown, final viscosity and setback of flours ranged from 75.0 to 87.1°C, 564 to 853cP, 32 to 123cP, 573 to 969cP, and 84 to 185cP, respectively. Amylose content of starch ranged from 28.26% to 52.82%. Amylopectin unit chains of DP 6-12, 13-18, 19-24 and 25-30 ranged from 36.2% to 43.25%, 36.44% to 38.68%, 14.86% to 18.22% and 4.95% to 6.9%, respectively. To establish the relationships between different properties Pearson correlation coefficients (r) were computed. Cluster analysis for grain and flour characteristics was also done to see the association between chickpea cultivars.