Journal article
Water uptake and its impact on the texture of lentils (Lens culinaris)
M Joshi, B Adhikari, J Panozzo, P Aldred
Journal of Food Engineering | ELSEVIER SCI LTD | Published : 2010
Abstract
Water uptake behavior of three cultivars of lentils (Boomer, French-green and Nugget) was studied at three different hydration temperature regimes (room temperature, 50 °C and 85 °C). Boomer had the highest amount of water uptake capacity (74.60 g water/100 g of seeds) at room temperature (20 °C) which can be linked with its pore properties. French-green lentils imbibed the largest amount of water at elevated soaking temperatures (50 °C and 85 °C) and can be attributed to its higher seed surface area to volume ratio, high protein content and relatively thinner seed coat. Water uptake at elevated temperatures (50 °C and 85 °C) were predicted by a two parameter Mitscherlich model (R2 > 0.99, χ..
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Funding Acknowledgements
The authors acknowledge and thank Bruce Armstrong, School of Science and Engineering. University of Ballarat for the seed count test, David Page, Chemical Engineering, University of Queensland for the mercury porosimetry test and Adrian Warmington, St John of God Pathology, Ballarat for preparation of the microscopic slides. The authors also wish to thank Louis Van Autryve for conducting some of the experiments. The first author gratefully acknowledges the AusAID for granting a scholarship.