Consumer preferences for legume cooking properties should be considered at an earlier stage in the breeding process. Hence, we developed an effective, low-cost method to analyze the cooking quality attributes of cowpeas. The objective was to develop a rapid screening method to evaluate the cooking quality attributes of cowpeas (Vigna unguiculata) and compare the results with currently used methods. Soaked samples (five grams) were boiled for 27 min, and seeds and their broth were separated into dishes with covers. Samples were subjectively rated on a 1-5 scale for cooked doneness, tactile texture, aroma intensity, and opacity of the broth. Water absorption, seed splitting, and soluble solid loss were also determined. The samples were evaluated in batches of 25 and replicated three times. Cooking properties showed significant correlations with each other, but did not correlate with raw seed size and color. The method is important because consumer acceptability largely depends on cooking quality in addition to seed appearance. Many properties like cooked doneness and tactile texture were significantly affected by genetics and environment. Compression force determined with a Texture Analyzer (TA) significantly correlated with doneness and tactile texture ratings at -0.67 and -0.69, respectively (P < 0.01). Cooking times from the Mattson bean cooker (MBC) were significantly correlated with doneness and tactile texture at -0.63 and -0.65, respectively (P < 0.05). The Texture Analyzer and MBC confirmed the subjective ratings of cooked doneness and tactile texture. A procedure to determine solid losses using a refractometer, instead of the time-consuming oven-drying method, saved time and has significant promise for use in simple evaluations. The rapid cooking method required 2 hr on the first day and 5 hr on the second day to evaluate 25 samples. The method is efficient, repeatable and uses inexpensive materials compared to the TA and MBC. It also provides descriptive information, and differentiates legume cultivars based on cooking properties. This method is a useful tool in the breeding program for selecting and advancing promising lines. Food processors may also use this method for a quick evaluation to check if their legumes meet required specifications for processing.

There is growing demand for functional foods and ingredients as a result of their health-promoting properties. In this work, the potential of common buckwheat flour (Supreme) and bran (Farinetta) in improving upon the phenolic and antioxidant properties of durum spaghetti was investigated. The effects of processing and cooking on these properties were also studied in addition to the cooking quality and carbohydrate digestibility of spaghetti products. Among uncooked spaghetti samples, there were huge increments of between 114 and 522% for TPC, 50 and 242% for TFC, 359 and 1000% for DPPH antioxidant activity, and 101 and 197% for ORAC values of the experimental spaghetti samples over the control. Farinetta contributed more phenolic and antioxidant compounds than Supreme flour. Processing resulted in losses ranging from 1.2 to 33.7% in TFC and 42.0 to 55.3% in DPPH antioxidant activity. Cooking also resulted in significant losses (p < 0.05) of up to 39% in TPC, 40% in DPPH antioxidant activity, 22% in rutin content, and 55% in TFC in experimental samples. Cooking losses of up to 8.82% were recorded for the experimental samples and were higher in Farinetta-substituted products. These were generally higher than that of the control (6.33%). The introduction of buckwheat increased carbohydrate digestibility of products, but at the same time resulted in an overall lower release of reducing sugars after of 120 min of in vitro hydrolysis. Results show that the phenolic and antioxidant properties of durum spaghetti fortified with buckwheat milling fractions can compare favourably with those of 100% whole buckwheat pasta, and at the same time, maintain a higher cooking quality due to the presence of semolina.

There is growing demand for functional foods and ingredients as a result of their health-promoting properties. In this work, the potential of common buckwheat flour (Supreme) and bran (Farinetta) in improving upon the phenolic and antioxidant properties of durum spaghetti was investigated. The effects of processing and cooking on these properties were also studied in addition to the cooking quality and carbohydrate digestibility of spaghetti products. Among uncooked spaghetti samples, there were huge increments of between 114 and 522% for TPC, 50 and 242% for TFC, 359 and 1000% for DPPH antioxidant activity, and 101 and 197% for ORAC values of the experimental spaghetti samples over the control. Farinetta contributed more phenolic and antioxidant compounds than Supreme flour. Processing resulted in losses ranging from 1.2 to 33.7% in TFC and 42.0 to 55.3% in DPPH antioxidant activity. Cooking also resulted in significant losses (p < 0.05) of up to 39% in TPC, 40% in DPPH antioxidant activity, 22% in rutin content, and 55% in TFC in experimental samples. Cooking losses of up to 8.82% were recorded for the experimental samples and were higher in Farinetta-substituted products. These were generally higher than that of the control (6.33%). The introduction of buckwheat increased carbohydrate digestibility of products, but at the same time resulted in an overall lower release of reducing sugars after of 120 min of in vitro hydrolysis. Results show that the phenolic and antioxidant properties of durum spaghetti fortified with buckwheat milling fractions can compare favourably with those of 100% whole buckwheat pasta, and at the same time, maintain a higher cooking quality due to the presence of semolina.

Lentils, one of the cool-season pulses, are consumed as a staple food in most developing countries. The demand for pulses in western societies is increasing because of its valuable nutritional quality and an increased awareness of health issues. Australia has a good reputation for producing clean low moisture legume products and could increase as market share of lentil production by identifying, developing and promoting good quality varieties.Lentils which are graded as good quality varieties must have a short and uniform cooking time, without 'hard to cook' seed, have the hull stay attached to the seed during cooking, and have a final acceptable taste, texture, flavour and appearance after cooking (Bhatty 1990). Cooking quality in this study is defined as the maximum force (N) that is required to compress the whole seed cooked product after cooking for a standard period of time. This study aims to develop an objective measurement to determine the cooking quality of lentils and thereby evaluates the relationships between lentil cooking quality and some of its physical and biochemical properties. Four cultivars used (Cassab, Digger, ILL 7180 and Matilda) were grown during 1999 at Mullewa and Pingaring, Western Australia. The relationship between the cooking quality of lentil and water absorption, seed size, seed coat thickness, phytic acid, mineral composition and initial moisture content was investigated.Texture measurement was carried out using the TA.XT2i meter as an alternative to the subjective method "Cooking time test". By comparing the cooking time determined by 'Cooking time test, 220 N was established and suggested as an optimal peak compression force to determine the adequate cooking time for lentils. Both methods showed that 35 minutes cooking time was adequate for red lentils (Cassab, Digger, and ILL 7180), and 45 minutes for green lentils ++ / (Matilda).Cooking significantly reduced the hardness of the seeds (R= - 0.752 to - 0.89) and promoted mineral leaching (P < 0.05). The interaction between environment and genotype had a significant effect on seed size, seed coat thickness, mineral composition (Phytic acid, Ne, K+, Mg2+, Ca2+ M+, Fe2+ and CU2+) and hardness (P< 0.05). Seed coat thickness did not correlated with this rate of water uptake and cooking quality. Growing environments had a greater influence on the cooking quality than genotypes. Lentils grown at Pingaring are generally had a higher in Phyti acid content, better mineral retention and were harder in texture than those grown at Mullewa.The results of this study implicated that the peak compression force (220 N) was identified as an indicator to determine the cooking time of lentil cultivars. Texture Profile Analysis (TPA) is a useful method to evaluate various texture characteristics (hardness, cohesiveness, chewiness, springiness, gumminess and adhesiveness) of lentil cultivars. Cooking quality of lentil is significantly affected by the effect of varieties and growing locations. However, not the various biochemical compositions (phytic acid and minerals) and the thickness of seed coat have no significant effect on the cooking quality of lentil.

Durum wheat (Triticum durum Desf.) is produced primarily in the Northern Great Plains and the Pacific Southwest of the United States. Current germplasm is predominantly of the spring growth habit. The objective of this study was to determine the feasibility of winter durum production in Virginia based upon both yield and quality parameters. Adaptation and yield potential of available winter durum lines were assessed from 1993-1998, in three physiographic regions in Virginia. The highest average durum yields were produced in the northern piedmont plateau at the Orange County location. Winter durum yields generally averaged 1600-2800 kg/ha less than soft red winter wheat, traditionally grown in the state. The price premium for high quality durum can compensate for this difference in yield. Based on average durum yields, and assuming the grain meets U.S. No. 2 Hard Amber Durum standards, durum production in Virginia would have been more profitable than soft red winter wheat production in 1994 and 1997. Physical and chemical quality analyses of the top 19 performing durum lines were performed to determine grain marketability, suitability for pasta, and potential consumer acceptance of the end product. Protein content and gluten strength of the Virginia grown durum were acceptable. Color, firmness, and cooking loss of pasta produced from Virginia grown durum were comparable to pasta produced from commercial semolina. Requirements for U.S. No. 2 Amber Durum were met by 21% of the lines in both 1996 and 1997. Overall, the wet, humid Virginia climate was the greatest hindrance to durum production and quality. The field trials and quality analyses showed that high quality durum production in Virginia is possible, but not consistent over all years. / Master of Science

The aim of this diploma thesis was to evaluate the effects of conventional and organic crop management on cooking quality of potatoes. In one-year potato field trials (year 2010) with different crop management (conventional versus organic), 13 table potato genotypes (Adéla, Bionta, Karin, KE 100/10, Laura, Madona, Magda, Princess, Red Anna, Rosara, Solara, Satina,Terka) were used. The cooking quality (i.e. colour of the flesh, consistency, mealiness, moistness, flavor and darkening) was subjectively assessed using sensory analysis according to VORAL (1996) method. Only structure of boiled potato tubers was significantly affected by different crop management (4.8 % from total variability). Genotypically declared cooking types in used potato genotypes were confirmed in both production systems.

Submitted by Marlene Santos (marlene.bc.ufg@gmail.com) on 2016-09-08T17:28:17Z No. of bitstreams: 2 Dissertação - Raíza Cavalcante Fonseca - 2015.pdf: 1824882 bytes, checksum: 29667e889a40dc94517acb650bb67891 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2016-09-09T14:42:06Z (GMT) No. of bitstreams: 2 Dissertação - Raíza Cavalcante Fonseca - 2015.pdf: 1824882 bytes, checksum: 29667e889a40dc94517acb650bb67891 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2016-09-09T14:42:06Z (GMT). No. of bitstreams: 2 Dissertação - Raíza Cavalcante Fonseca - 2015.pdf: 1824882 bytes, checksum: 29667e889a40dc94517acb650bb67891 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2015-09-29 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The factors that control the rice cooking behavior are related to the physicochemical characteristics of the grain. The information of these traits is important to understanding the changes undergone by food during the cooking process. The objective of this work was to understand culinary behavior of upland rice genotypes with different levels of amylose through the characterization of physical, physicochemical, genetic and cooking quality of grain, as well as linking these factors to each other in order to point out reliable and reproducible indicators. We have analyzed eleven upland rice genotypes from the 2013 crop season at Embrapa Rice and Beans regarding the physical grain quality traits (head rice yield, grain size, percentage of chalk, milling degree), starch granule properties (morphology of the starch granules, swelling power, apparent amylose and absolute gelatinization temperature by alkaline dispersion, thermal properties by differential scanning calorimetry, pasting properties, the size distribution of amylopectin branched chains) and cooking quality (texture: hardness and stickiness of cooked grains (by cooking and instrumental tests) and of rice RVA gel). For genomic analysis, eight molecular markers associated to the cooking quality profile and described in the international literature were used. This study resulted in reliable and reproducible indicators of food quality for upland rice, to predict the culinary behavior profile were identified as key: the amylose content, gelatinization temperature, paste properties, instrumental texture properties and sensory of grains. In relation to validation markers for grain quality, it is concluded that the information derived from the analysis of association was possible to identify markers associated with cooking and technological attributes as well as to these favorable alleles. The final considerations involved in this study indicate that for different stages of breeding programs to launch on the market are cultivars of different analyzes displayed until the last assay which involves growing and use value. / Os fatores que controlam o comportamento culinário do arroz estão relacionados às características físico-químicas do grão. A informação dessas características é importante para a compreensão das modificações pelas quais passa o alimento durante o processo de cozimento. O objetivo deste trabalho foi compreender o comportamento culinário de genótipos de arroz de terras altas com diferentes teores de amilose por meio da caracterização dos parâmetros físicos, físico-químicos, genéticos e culinários da qualidade de grãos, bem como, associar esses fatores entre si de forma a apontar indicadores confiáveis. Foram analisados onze genótipos de plantio de terras altas provenientes da safra 2013 da Embrapa Arroz e Feijão quanto à qualidade física dos grãos (renda, rendimento, dimensão, porcentagem de gessados, grau de polimento), propriedades do grânulo de amido (morfologia dos grânulos de amido, poder de inchamento, teor de amilose aparente e absoluto, temperatura de gelatinização por dispersão alcalina, propriedades térmicas por calorimetria diferencial, propriedades de pasta, distribuição dos comprimentos de cadeias ramificadas da amilopectina) e qualidade culinária (textura: dureza e pegajosidade dos grãos cozidos (teste de cocção e instrumental) e do gel das pastas de arroz). Para a análise genômica, foram utilizados oito marcadores moleculares relacionados ao comportamento da qualidade culinária descritos na literatura internacional. Este estudo resultou em indicadores confiáveis e reprodutíveis da qualidade culinária para arroz de terras altas, para predizer o perfil de comportamento culinário foram apontados como principais: o teor de amilose, a temperatura de gelatinização, propriedades de pasta, propriedades de textura instrumental e sensorial dos grãos. Em relação à validação de marcadores para qualidade de grãos, conclui-se que a partir das informações derivadas da análise de associação foi possível a identificação de marcadores associados a atributos culinários e tecnológicos, assim como alelos favoráveis a estes. As considerações finais envolvidas neste estudo indicam que para diferentes etapas de programas de cruzamentos para o lançamento de cultivares no mercado são indicadas diferentes análises até o último ensaio que envolve o valor de cultivo e uso.