Paper Information

Journal:   INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)   SPRING 2009 , Volume 1 , Number 1; Page(s) 57 To 71.
 
Paper: 

EFFECT OF MOISTURE CONTENT ON PHYSICAL AND CHEMICAL PROPERTIES OF TWO LENTIL VARIETIES GROWN IN IRAN

 
 
Author(s):  GHARIB ZAHEDI S.M.T., TAHERI GERAVAND A., MOOSAVI S.M., JAFARI S.M.*
 
* UNIVERSITY OF GORGAN, DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, GORGAN, IRAN
 
Abstract: 
In this study, physical and nutritional properties of two lentil varieties (red and green) cultivated in Iran, were determined. Physical properties such as linear dimensions, arithmetic and geometric diameter, one thousand seed mass, sphericity, surface area, true and bulk densities, porosity, repose angle and static coefficient of friction, were evaluated at the moisture content of 9.5 to 21.1% (w.b.). Also, nutritional properties such as ash, crude protein, oil, starch and some minerals i.e. K, P, Ca, Mg, Na, Mn, Fe, Zn and Cu contents of samples were investigated. The present study indicated that two lentil varieties were significantly different in most of the measured characteristics. These differences could be attributed to the individual characteristics of these varieties and environmental and cultivation conditions. Therefore, determining the physical and nutritional properties of lentil is necessary to design most of the processing machinery.
 
Keyword(s): PHYSICAL PROPERTIES, NUTRITIONAL PROPERTIES, CHEMICAL COMPOSITION, LENTIL
 
References: 
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