Abstract
The lentil is a valuable crop for human nutrition and is cooked to adequate softening prior to consumption. The objective of the study was to use a model to point out the effects of seed maturity on optimum cooking time (OCT). Two lentil seed samples (cv 'Dimitra') exhibiting short (SCT) and long (LCT) cooking times (CT) were visually separated into brown- and green-colored categories, corresponding to mature and immature seeds, respectively. The 1000-seed mass and the percentages of maturity categories were measured in samples before they were subjected to 20-60 min CT. Absolute positive force (APF)-based texture analysis parameters were monitored during CT. OCT thresholds were established by correlating the organoleptic with the texture analyzer parameters. 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. However, the modeling of the percentage of cooked seeds during CT predicted a realistic OCT, which was also validated later. In this model, all seeds (overcooked or intact, mature or immature) were taken into account. Among the texture parameters, APF better described cooking. Mature seeds softened faster and produced more overcooked seeds than did the immature seeds. The different proportions of maturity categories within the SCT and LCT seeds greatly affected the sample OCT.
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Claims 6
Claim · model-written summary
Mature lentil seeds softened faster than immature seeds during cooking.
- Taxon
- Lentils
Lens culinarist0 - Material
- Mature seedse1
- Outcome
- softenede1
- Direction
- fastere1
- Comparator
- immature seedse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Mature seeds softened faster and produced more overcooked seeds than did the immature seeds”
t0“Cooking Time of ‘Dimitra’ Lentils”
Claim · model-written summary
Mature lentil seeds produced more overcooked seeds than immature seeds during cooking.
- Taxon
- LentilsLens culinarist0
- Material
- Mature seedse1
- Outcome
- overcooked seedse1
- Direction
- moree1
- Comparator
- immature seedse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Mature seeds softened faster and produced more overcooked seeds than did the immature seeds”
t0“Cooking Time of ‘Dimitra’ Lentils”
Claim · model-written summary
APF better described the cooking of lentil seeds than the other texture parameters.
- Taxon
- LentilsLens culinarist0
- Outcome
- better described cookinge2
- Qualifier
- APFe2
- Comparator
- the texture parameterse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Among the texture parameters, APF better described cooking”
t0“Cooking Time of ‘Dimitra’ Lentils”
Claim · model-written summary
Modeling the percentage of cooked seeds during cooking predicted a realistic optimum cooking time for lentils.
- Taxon
- LentilsLens culinarist0
- Outcome
- predicted a realistic OCTe3
- Comparator
- averaging and weighted averaging of the texture analysis parameterse4
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”
Claim · model-written summary
Averaging and weighted averaging of the texture analysis parameters failed to produce a realistic optimum cooking time for lentils.
- Taxon
- LentilsLens culinarist0
- Outcome
- failed to produce a realistic OCTe4
- Comparator
- averaging and weighted averaging of the texture analysis parameterse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
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”
Claim · model-written summary
Different proportions of maturity categories within short and long cooking time lentil seeds greatly affected the sample optimum cooking time.
- Taxon
- LentilsLens culinarist0
- Material
- SCT and LCT seedse5
- Treatment
- different proportions of maturity categoriese5
- Outcome
- sample OCTe5
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“The different proportions of maturity categories within the SCT and LCT seeds greatly affected the sample OCT”
t0“Cooking Time of ‘Dimitra’ Lentils”