Comparisons of good‐ and poor‐cooking lentils

Abstract

Good-and poor-cooking Canadian cultivars of lentils, CDC Richlea, Rose and Laird, were compared for shear force, seed phosphorus (P), phytic acid (PA), water uptake and for seed coat composition and structure. Goodcooking CDC Richlea and Rose lentils (shear force 4.9 kg g-') contained 24-33% more P and 48% more PA than poorcooking lentils (shear force 7.0-8.1 kg g-'). The poor-cooking CDC Richlea lentil (shear force 8.1 kg g-') had smaller hydration coefficients, solids lost, and water absorption than the good-cooking lentil (shear force 4-9 kg g-' ), but differences disappeared in dehulled good-and poor-cooking lentils of the same cultivar. Regression analysis showed that the good-and poor-cooking lentils absorbed water at the same rate. Therefore, smaller water-uptake was not responsible for the poor-cooking condition. Seed coat compositions of good-and poor-cooking Laird lentils were generally similar; the major components of the seed coats were cellulose and hemicellulose, forming about 56% of the non-starch polysaccharide and lignin fractions. Light microscopy of isolated seed coats showed a more tightly packed epidermis layer and a larger, thicker cell-walled hypodermis layer in the poorcooking lentil than in the good-cooking lentil.

Evaluation of Cooking Time in Pulses: A Review

“…It is measured by evaporating the cooking broth to dryness in an air oven, similar to the AACCI method for pasta and noodles (AACCI Approved Method 66-50.01). Similarly, hard-to-cook cowpeas also showed less solids loss during cooking than easy-to-cook samples (Liu et al 1992), as did poorcooking lentils (Bhatty 1995). Subba Rao et al (1964) claimed that the percentage of solids dispersed during cooking could be used to estimate the cooking time of pigeon pea dhal; however, no evidence was provided regarding this relationship nor how it was ascertained.…”

“…Seed coats are high in fibrous components such as cellulose, hemicelluloses, and lignin (Bhatty 1995;Wood et al 2014) and are protected by a cuticle (Bushey 2001). Pulses are cooked and consumed in different forms.…”

“…Pulses are cooked and consumed in different forms. The microstructure of the cuticle, seed coat epidermis, and hypodermis layers have also been implicated as influencing cooking time (Youssef and Bushuk 1984;Bhatty 1995), but this is outside the scope of this review. As whole seeds, the seed coat is a physical barrier to initial water absorption, can be restrictive to seed swelling during cooking (sometimes resulting in split seed coats), and will influence the final texture of the cooked pulse because the seed coat is compositionally very different from the cotyledons.…”

Cooking Quality of Lentils Produced under Mediterranean Conditions

“…The hard-tocook phenomenon is common in grain legumes and has also been reported for lentils (Wassimi et al, 1978). Furthermore, examining cross-sections in seeds using scanning electron microscopy (SEM) revealed structural differences between good-and poorcooked lentils (Bhatty, 1995). Furthermore, examining cross-sections in seeds using scanning electron microscopy (SEM) revealed structural differences between good-and poorcooked lentils (Bhatty, 1995).…”

Search for predictors of cooking quality of marrowfat pea (Pisum sativum L) cultivars

“…In lentils a curvilinear relationship between the shear force measurement (softness) and the cooking time could be seen. 10 Each cultivar showed a different relationship, and seed size and environment also affected the relationship. In Phaseolus beans an inverse relationship existed between the cooking time and the quantity of water imbibed.…”