RELATIONSHIP BETWEEN PROPERTIES OF DRY AND KCOOKED FABA BEANS (VICIA FABA L.) |
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| Authors: | A M EL-TABEY SHEHATA M M el-RUBY A S MESSALLAM |
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| Affiliation: | Department of Food Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandrdia, Egypt;Department of Agronomy, Faculty of Agriculture, University of Alexandria, Alexandrdia, Egypt |
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| Abstract: | A total of 155 samples of faba beans were collected immediately after harvest during 3 successive years. Eight properties of the dry deeds and six properties of the cooked beans were evaluated for all samples. Relative density, the percentages of seed coat and hydration coefficient of dry seeds were highly significantly coorelated with texture and hydration coefficient of cooked faba beans. Path coefficient analysis showed that the percentage of seed coat and hydration coefficient of dry seeds were the principal properties that affected the texture and the hydration coefficient of cooked faba beans. The cooking quality of cooked faba beans may be predicted to a certain extent by determining kpercentage of seed coats or/and hydration coeffcient of dry seeds. |
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