Abstract
Abstract The relationship between the physicochemical and cooking properties of yellow peas was examined in this study. A positive correlation was found between seed weight and water hydration capacity. The Peleg model, which was modified, could be used to describe the water absorption characteristics of peas and could be used to predict the rate of water absorption in the initial water absorption period. Cooking time could be measured objectively using the Mattson cooker. Cooking time was found to decrease with an increase in water hydration capacity. Hardness of cooked peas, measured using a texture analyser, was negatively correlated with both seed weight and water hydration capacity. Seed coats had a significant effect on water hydration and cooking quality of peas. Peas with relatively thin seed coats exhibited higher water hydration capacity, shorter cooking times and softer texture after cooking. The effects of soaking and cooking on trypsin inhibitor activity (TIA) and oligosaccharide levels in peas were also studied. Cooking was more effective than soaking in reducing TIA levels and oligosaccharides (raffinose, stachyose and verbascose) in peas. Copyright © 2003 Society of Chemical Industry
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 10
Claim · model-written summary
Seed weight was positively correlated with water hydration capacity in yellow peas.
- Taxon
- Pisum sativum
Lathyrus oleraceust0 - Organ / stage
- seede0
- Outcome
- water hydration capacitye0
- Direction
- positive correlatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A positive correlation was found between seed weight and water hydration capacity”
t0“Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)”
Claim · model-written summary
Cooking time decreased with an increase in water hydration capacity.
- Taxon
- Pisum sativumLathyrus oleraceust0
- Treatment
- an increase in water hydration capacitye1
- Outcome
- Cooking timee1
- Direction
- decreasee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Cooking time was found to decrease with an increase in water hydration capacity”
t0“Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)”
Claim · model-written summary
Hardness of cooked peas was negatively correlated with seed weight and with water hydration capacity.
- Taxon
- Pisum sativumLathyrus oleraceust0
- Organ / stage
- seede2
- Outcome
- Hardness of cooked pease2
- Direction
- negatively correlatede2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Hardness of cooked peas, measured using a texture analyser, was negatively correlated with both seed weight and water hydration capacity”
t0“Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)”
Claim · model-written summary
Seed coats had a significant effect on water hydration and cooking quality of peas.
- Taxon
- Pisum sativumLathyrus oleraceust0
- Treatment
- Seed coatse3
- Outcome
- water hydration and cooking qualitye3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Seed coats had a significant effect on water hydration and cooking quality of peas”
t0“Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)”
Claim · model-written summary
Peas with relatively thin seed coats had higher water hydration capacity.
- Taxon
- Pisum sativumLathyrus oleraceust0
- Treatment
- relatively thin seed coatse4
- Outcome
- water hydration capacitye4
- Direction
- highere4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Peas with relatively thin seed coats exhibited higher water hydration capacity, shorter cooking times and softer texture after cooking”
t0“Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)”
Claim · model-written summary
Peas with relatively thin seed coats had shorter cooking times.
- Taxon
- Pisum sativumLathyrus oleraceust0
- Treatment
- relatively thin seed coatse4
- Outcome
- cooking timese4
- Direction
- shortere4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Peas with relatively thin seed coats exhibited higher water hydration capacity, shorter cooking times and softer texture after cooking”
t0“Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)”
Claim · model-written summary
Peas with relatively thin seed coats had softer texture after cooking.
- Taxon
- Pisum sativumLathyrus oleraceust0
- Treatment
- relatively thin seed coatse4
- Outcome
- texture after cookinge4
- Direction
- softere4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Peas with relatively thin seed coats exhibited higher water hydration capacity, shorter cooking times and softer texture after cooking”
t0“Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)”
Claim · model-written summary
Cooking was more effective than soaking in reducing trypsin inhibitor activity and oligosaccharide levels in peas.
- Taxon
- Pisum sativumLathyrus oleraceust0
- Treatment
- Cookinge5
- Outcome
- TIA levels and oligosaccharidese5
- Direction
- reducinge5
- Comparator
- soakinge5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Cooking was more effective than soaking in reducing TIA levels and oligosaccharides (raffinose, stachyose and verbascose) in peas”
t0“Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)”
Claim · model-written summary
A modified Peleg model described the water absorption characteristics of peas and could predict the initial rate of water absorption.
- Taxon
- Pisum sativumLathyrus oleraceust0
- Outcome
- water absorption characteristicse6
- Qualifier
- predict the rate of water absorption in the initial water absorption periode6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“The Peleg model, which was modified, could be used to describe the water absorption characteristics of peas and could be used to predict the rate of water absorption in the initial water absorption period”
t0“Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)”
Claim · model-written summary
Cooking time of peas could be measured objectively with a Mattson cooker.
- Taxon
- Pisum sativumLathyrus oleraceust0
- Outcome
- Cooking timee7
- Qualifier
- measured objectively using the Mattson cookere7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“Cooking time could be measured objectively using the Mattson cooker”
t0“Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)”
The same questions in other papers
processing · molecular: metabolites · Lathyrus oleraceus (pea)Positive and negative results
9 papers in the same direction as this paper · 5 in the opposite direction
- no effect
- negative
- negative
11 papers more in this group
See all 15 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.