Variation and relationship among cooking quality attributes across the environments in 'Kabuli' chickpea (Cicer arietinum L.)

Citation
Is. Mehla et al., Variation and relationship among cooking quality attributes across the environments in 'Kabuli' chickpea (Cicer arietinum L.), J FD SCI M, 38(3), 2001, pp. 283-286
Citations number
12
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
3
Year of publication
2001
Pages
283 - 286
Database
ISI
SICI code
0022-1155(200105/06)38:3<283:VARACQ>2.0.ZU;2-8
Abstract
Fiftyfive 'Kabuli' chickpea genotypes were studied for physical characters to assess their role in cooking quality across the four environments. Seed mass, seed volume, swelling capacity and hydration capacity were important quality attributes. These characters were also mutually correlated. The gen otypes 'ICARDA-112','HK 92-103', 'ICARDA-09101','GNG 827' and 'HK 92-117' w ere found to be promising genotypes to throw desirable segregants for cooki ng quality in breeding programmes.