Claim · model-written summary
Modeling the percentage of cooked seeds during cooking predicted a realistic optimum cooking time for lentils.
- Taxon
- Lentils
Lens culinarist0 - Outcome
- predicted a realistic OCTe3
- Comparator
- averaging and weighted averaging of the texture analysis parameterse4
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“However, the modeling of the percentage of cooked seeds during CT predicted a realistic OCT, which was also validated later”
e4“The averaging and weighted averaging of the texture analysis parameters, or even their modeling, failed to produce a realistic OCT due to texture values exceeding the OCT threshold”
t0“Cooking Time of ‘Dimitra’ Lentils”
Title
Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils
Maria Svarna; Athanasios Mavromatis; Dimitrios N. Vlachostergios; et al. Foods 2022. doi:10.3390/foods12010042
Other claims from this paper (5)
- Association Mature lentil seeds softened faster than immature seeds during cooking.
- Association Mature lentil seeds produced more overcooked seeds than immature seeds during cooking.
- Method / resource APF better described the cooking of lentil seeds than the other texture parameters.
- Method / resource Averaging and weighted averaging of the texture analysis parameters failed to produce a realistic optimum cooking time for lentils.
- Association Different proportions of maturity categories within short and long cooking time lentil seeds greatly affected the sample optimum cooking time.