Cookability of 24 pea accessions—determining factors and potential predictors of cooking quality

Abstract

BackgroundCooking time and cooking evenness are two critical quantities when determining the cooking quality (termed cookability) of pulses. Deciphering which factors contribute to pulse cookability is important for breeding new cultivars and the identification of potential cookability predictors can facilitate breeding efforts. Seeds from 24 morphologically diverse pea accessions were tested to identify contributing factors and potential predictors of the observed cookability using a Mattson cooker. Size‐ and weight‐based measures were recorded and seed‐coat hardness was obtained with a penetrometer. Content of protein, starch (amylose and amylopectin), and phytate was also determined.ResultsDistinct differences were found between wrinkled and non‐wrinkled seeds in terms of water‐absorption capacity, seed‐coat hardness, and plunger‐perforation speed.Potential predictive indicators of cooking time and cooking evenness were seed‐coat hardness (r = 0.49 and r = 0.38), relative area gained (r = ‐0.59 and r = ‐0.8), and percentage of swelled seeds after soaking (r = ‐0.49 and r = ‐0.58), but only for non‐wrinkled seeds. Surprisingly, the coefficients of variation for the profile area of both dry and swelled seeds appeared to be potential cookability predictors of all pea types (correlation coefficients around r = 0.5 and supported by principal component analysis). However, no strong correlation was observed between cookability and protein, starch, or phytate levels.ConclusionUsing three types of instruments together with chemical components, enabled the identification of novel cookability predictors for both cooking time and cooking evenness in pea. This study unveils the diverse quantitative aspects influencing cookability in pea. Considering both cooking time and cooking evenness as well as seed‐coat hardness, underscores the multifaceted nature of pulse cookability and offers important insights for future breeding strategies to enhance pea cultivars.This article is protected by copyright. All rights reserved.

Genetic diversity and population structure analysis of a diverse panel of pea (Pisum sativum)

“…Meanwhile, according to a European plant-based food and beverage market 2023–2030 report, the market for plant-based food products, in which pulses play a vital role, is rapidly expanding and projected to grow by approximately 11% annually until 2030. Some pulses have begun to move beyond traditional consumption as whole cooked seeds and are now increasingly used in novel applications such as flour and ingredients in meat analogs and various other food products ( Ahmad et al, 2022 ; Dueholm et al, 2024 ). Additionally, ongoing climate change demands cultivars with enhanced abiotic resilience and improved resistance or tolerance to pests and diseases.…”