PHYSICAL PROPERTIES OF SELECTED LEGUME SEEDS AS INDICATORS OF TECHNOLOGICAL SUITABILITY OF SMALL-SEED BROAD BEAN.
 
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Pol. J. Food Nutr. Sci. 2003;53(2):9–13
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ABSTRACT
Selected physical properties of small-seed broad bean varieties, determining their technological value, were studied. Seeds of small-seed broad bean varieties Gobik and Goral were used as the experimental material. Large-seed varieties Batom and Windsor Biały and seeds of three edible pea varieties: Albatros, Karat, Miko, were used for comparison. The studies included the determination of: 1000 seeds mass, percentage of seed coats, seed hardness before and after soaking, and water-holding capacity. Due to their physical properties, small-seed varieties of broad bean resemble pea more than its large-seed varieties. Small-seed varieties, compared with large-seed ones, show smaller differences in mechanical resistance and better water-holding capacity, which makes them more suitable for technological processing.
ISSN:1230-0322