Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

Carla S. Santos, Bruna Carbas, Ana Castanho, Maria Rosário Bronze, Carmo Serrano, Marta W. Vasconcelos, Maria Carlota Vaz Patto, Carla Brites

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)


Development of food products from legume flours is increasing. Seed and flour characteristics must be analysed for selection of the best screening quality traits. With this purpose, germplasm collections of faba bean (Vicia faba), chickpea (Cicer arietinum), lentil (Lens culinaris) and grass pea (Lathyrus sativus) were evaluated for their physicochemical, pasting and cooking characteristics. The accessions were grouped accordingly to several seed traits (size, shape, colour, variety and surface) that affected final viscosity, cooking time, hydration capacity and seed weight. In general, seed weight was correlated with hydration capacity. Among species, faba bean revealed higher values of pasting parameters. Cooking time was significantly negatively correlated with final viscosity (-0.298) and positively correlated with seed weight (0.601). The general variance was analysed by using principal component analysis, which allowed identification of specific accessions with important traits such as higher protein or fibre content, hydration capacity or seed weight.

Original languageEnglish
Pages (from-to)892-903
Number of pages12
JournalCrop and Pasture Science
Issue number9
Publication statusPublished - 1 Jan 2018


  • Phenology
  • Pulses


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