摘要:

AbstractVariability in hundred seed weight (HSW), protein content (PC) and cooking time (CT) was determined in the world collection of kabuli chickpea (Cicer arietinum L) maintained at ICARDA. HSW varied from 8 to 67 g, PC from 143 to 270 g kg−1(14.3 to 27%) and CT from 50 to 296 min. Over all observations a coefficient of correlation of 0.87 (P= 0.01) was found between HSW and CT. This was not maintained for genotypes of intermediate HSW (25–42 g per 100 seeds). Standard unit heritability was 0.96, 0.37 and 0.68 respectively for HSW, PC and CT, while broad sense heritability was 0.79 for HSW and 0.55 for PC indicating a surprisingly high degree of heritability of PC in the kabuli chickpea.Growing season had a marked effect on HSW and a lesser effect on PC than did growing location, and genotype/season and genotype/location interactions were apparent in both HSW and PC. Since CT and HSW were highly correlated, CT was affected to the same extent as HSW by growing season and location, PC appeared to be the most stable of the three quality parameters, and several lines were identified which maintained a PC significantly higher than the population mean when grown on two locations over two seasons, with low within‐genotype coefficients of variability. Compared with spring planting, winter planting decreased PC by 8 g kg−1whereas HSW increased by 1.2 g per 10

ISSN:0022-5142    

DOI:10.1002/jsfa.2740530402

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractLarge and erratic seasonal variations in yield of faba beans (Vicia faba L) are attributed to the responsiveness of indeterminate cultivars to changes in water supply. A field trial at the University of Nottingham School of Agriculture Farm examined the response of an indeterminate cultivar (Bourdon) and a determinate selection (858) to different levels of water supply at different stages of growth. The trial was sown in the autumn of each of three consecutive seasons beginning in 1985.By limiting the availability of photosynthate to the reproductive sinks, water stress at the pod‐filling stage reduced the numbers of each component of yield and so yield itself. It was suggested that this was the moisturesensitive stage.Bourdon was a larger plant and had more reproductive nodes than 858. However, although the yield of 858 was consequently less than that of Bourdon, it showed much less variation in response to water supply. It is proposed that determinate forms may improve the yield stability of faba bea

ISSN:0022-5142    

DOI:10.1002/jsfa.2740530403

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractExtracts obtained by supercritical carbon dioxide extraction of cones and leaves of hop (Humulus lupulusL) at different combinations of temperature and pressure were analysed for their α‐ and β‐acids and volatiles, using HPLC and GC respectively. The yield and composition of the mixtures of bitter compounds from the cones were largely influenced by the temperature and pressure applied during the extraction. Bitter compounds could not be detected in the extracts from the leaves. The most important volatile components identified were β‐myrcene, β‐caryophyllene and α‐humulene. The extraction parameters also influenced the composition of the mixture of volatiles from the cones and leaves, 40°C and 20.0 MPa being optimum for the extraction of both bitter compounds and volatiles, which are thought to be important for th

ISSN:0022-5142    

DOI:10.1002/jsfa.2740530404

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractThree different cannulation techniques in pigs were tested with 15 crossbred castrates. Four pigs were fitted with a simple T‐cannula, six pigs with a postvalve T‐caecum cannula (PVTC cannula) and five pigs with ileocaecal reentrant cannulas. Four diets were tested: a conventional diet, a pectin‐rich diet, a crude fibre‐rich diet and a semisynthetic diet. For quantitative collection of ileal digesta the PVTC cannulation technique was tested for homogeneity of sampling. Cr2O3and TiO2were used as solid phase markers and Co‐EDTA as a liquid phase marker. The digestibilities of dry matter, nitrogen, crude fibre, ADF and NDF were determined. Digestibilities measured with re‐entrant cannula as a quantitative collection method were sometimes significantly higher (P<0.05) than with the other cannulas. After correction to 100 % Cr recovery the differences were reduced to less than 5%. Nitrogen digestibility measured with the re‐entrant cannula was lower than with the PVTC cannula in the fibre‐rich and semisynthetic diets. The Crrecovery was mostly lower than 100%, except with PVTC cannulas and the semisynthetic diet. The recovery rates of Co were higher than those of Cr. In the semisynthetic diet, recoveries of Co and Cr were similar. The recovery rate of TiO2with the semisynthetic diet was lower than that of the other two markers. The recovery rates of the markers depended on fibre contents of diets. With the pectin‐rich and fibre‐rich diets the Cr and Co recoveries were lower than with the control diet. In general, digestibility coefficients measured with the three different cannulation techniques were different. However, when corrections were made for marker recoveries there were onl

ISSN:0022-5142    

DOI:10.1002/jsfa.2740530405

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractSeveral individual alfalfa (Medicago sativa L) root saponins were tested for their haemolytic activities using two methods, namely the haemolytic index test and a haemolytic micromethod. It was shown that individual saponins gave different haemolytic activities depending on their structure and also on the haemolytic test used. Generally it was found that saponin monodesmosides were more active than their bisdesmosidic analogues. These differences in haemolytic activities may strongly influence the results of saponin determination with haemolysis‐based method

ISSN:0022-5142    

DOI:10.1002/jsfa.2740530406

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractThe chemical compositions of 32 cultivars of two edible aroid species (Colocasia esculenta var antiquorum and Xanthosoma sagittifolium) were determined. Mean values obtained for both species in g kg−1dry weight were: crude protein 37.5–73.6, total fat 0.9–8.7, ash 28.7–77.7, crude fibre 4.3–42.0, total sugars 5.9–42.5 and starch 509.1–705.7. The mam sugars identified by HPLC were fructose, glucose, sucrose and maltose. The amino acids with the highest concentrations were aspartic acid, glutamic acid and arginine. A significant reduction in starch content (to 39.8–47.4 g kg−1) and increase in total sugars content (to 8.0–11.6 g kg−1) occurred during the storage of cormels for two weeks under tropical ambient conditions (24–29°C; 86–98% RH). No significant differences (P>0.05) between fresh and stored cormels were found in crude prote

ISSN:0022-5142    

DOI:10.1002/jsfa.2740530407

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractThe edible pulp of Musa ‘Bhimkol’ was analysed for certain organic compounds and mineral nutrients at two stages of development of the fruit to evaluate it as a baby food. Energy value and carbohydrate concentration increased substantially as the fruit ripened so that 16.8% of the energy requirement (recommended daily allowance, RDA) for six‐month‐old infants would be met by 100 g of the fresh pulp. Although vitamin C content decreased at maturation, 7% of the RDA would be provided by 100 g fresh pulp.The fruit was found to be very rich in macro‐ and micronutrients, and 100% of the six‐month infants RDA for K, Mn, Zn and Se would be satisfied with 100 g of fresh pulp. This amount of pulp would also provide 86%, 57%, 24% and 12% respectively of the Mg, Cu, Fe and P RDA. P and Mg were found to be more highly concentrated in the ripe than in the unripe fruit whereas the reverse was the case for Ca and Se. Aspartic acid, glutamic acid and leucine were the major amino acids in the ripe fruit and respectively constituted 13.1, 12.5 and 7.9%, of the total. The concentration of essential and non‐essential amino acids was much higher than that in a commercial banana. Twelve of the 17 amino acids analysed were more concentrated in the mature compared with the green fruit, and 11 of these were an order of magnitude higher than in Mparadisiaca L banana. The results of the present study demonstrate thatMusa ‘Bhimkol’ is a nut

ISSN:0022-5142    

DOI:10.1002/jsfa.2740530408

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractThe inclusion of phospholipid in the Maillard reaction between cysteine and ribose is known to modify the volatile aroma compounds produced. The contributions made to the headspace volatiles by 60 major products of this reaction have been compared for four different lipids and their effect on aroma quality noted.The results described demonstrate marked dissimilarities between the behaviour of the four lipids. The most noticeable distinction was between the effect of triglyceride and the three phospholipids, but there were also variations in the way that each of the three phospholipids participated in the Maillard reaction. As well as displaying marked differences in volatile products, reaction mixtures containing the four lipids possessed distinct aroma characteristics; the phospholipids containing phosphatidylethanolamine conferred the most meat‐like odour. These differences appear to be caused by the dissimilar fatty acid compositions and polar moieties. Thus this study underlines the importance of lipid interaction in the Maillard reaction for the formation of flavou

ISSN:0022-5142    

DOI:10.1002/jsfa.2740530409

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractA new scoring system for the evaluation of Arabic bread is presented which allows discrimination between flour samples. This system is suitable for the evaluation of bread in commercial bakeries.Dough thickness and baking temperature/time conditions were varied: doughs sheeted to<3.0 mm thick require baking temperatures higher than 500°C whereas doughs that are thicker than this will benefit from temperatures lower than 500°C. Thinner doughs baked at higher temperatures for shorter times produced better quality bread.The processing variables identified as being optimal in this study were incorporated into a test baking method. This method gave reproducible results and greater discrimination between flour samples than a previous metho

ISSN:0022-5142    

DOI:10.1002/jsfa.2740530410

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY

摘要:

AbstractAn HPLC method has been used to separate and determine quality‐related chemical components in Zhenong‐xiangya and Zhenong‐cuiliu, two special green teas from Zhejiang, China. Seventeen or eighteen amino acids and five catechins were detected. Theamine was the major amino acid by far, its content reaching 37.7% and 54% of the total amino acids in these teas, respectively. The catechin content was 154.4 mg g−1in Zhenong‐xiangya and 170.7 mg g−1in Zhenong‐cuiliu. Caffeine contents in the teas studied were all above 75 mg g−1which was much higher than those previously reported in green teas. The vitamin C contents were all about 2 mg g−1. Seven peaks were resolved in the HPLC profiles of the flavonoid extracts of the two teas and three of them were identified as rutin, myricetin and quercetin using re

ISSN:0022-5142    

DOI:10.1002/jsfa.2740530411

出版商:John Wiley&Sons, Ltd    

年代:1990

数据来源: WILEY