Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Click here to sign up for SAGE Journal Email Alerts today!

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Reyes-Moreno, C.
Right arrow Articles by Okamura-Esparza, J.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Influencia del almacenamiento a temperatura y humedad relativa altas sobre la calidad de garbanzo (C icer arietinum L.) Influence of storage at high temperature and high relative humidity on seed quality of chickpea ( Cicer arietinum L.)

C. Reyes-Moreno

Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa Ciudad Universitaria. PO Box 1354, Culiacán, Sinaloa, México

J. Milan-Carrillo

Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa Ciudad Universitaria. PO Box 1354, Culiacán, Sinaloa, México

E. Amienta-Rodelo

Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa Ciudad Universitaria. PO Box 1354, Culiacán, Sinaloa, México

J. Okamura-Esparza

Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa Ciudad Universitaria. PO Box 1354, Culiacán, Sinaloa, México

The effect of storage simulating tropical conditions (33-35°C, RH = 75%, 160 days) on seed quality of three chickpea (Cicer arietinum L) varieties for human consumption (Surutato 77, Mocorito 88, and Blanco Sinaloa 92) was studied. Storage induced the hard to cook (HTC) condition in all samples. For all samples, the Hunter L value decreased (p < 0.05) and the total difference in color (AE) increased (p < 0.05) during storage, meaning a loss of color lightness and development of darkening. Accelerated storage caused a significant decrease (p < 0.05) in the water absorption capacity (WAC) and cooking time (CT) of whole seed, cotyledons and seed coat for all samples,; these changes were more pronounced for the Blanco Sinaloa variety. Furthermore, storage produced significant (p < 0.05) decreases in the seed coat tannin content of the three materials; this parameter increased (11 < 0.05) in cotyledons. In all samples, the levels of phytic acid in cotyledons decreased (y < 0.05) with the seed hardness. Hardening of chickpea seeds caused a decrease (y < 0.05) in the in vitro protein digestibility of all varieties. These results allow us to suggest that both cotyledons and seed coat play a significant role in the process of chickpea hardening. Blanco Sinaloa 92 and Mocorito 88 might be classified as varieties with high and low proneness, respectively, to develop the HTC condition.

Key Words: chickpea • cooking • calidad • quality • storage • water absorption

Food Science and Technology International, Vol. 6, No. 6, 473-482 (2000)
DOI: 10.1177/108201320000600606
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?