TECHNOLOGICAL CHARACTERISTICS OF CHICKPEA (Cicer arietinum L.) CULTIVARS GROWN UNDER NATURAL CONDITIONS

Yıl 2021, Cilt: 26 Sayı: 2, 235 - 243, 27.12.2021

Hamdi Özaktan

https://doi.org/10.17557/tjfc.1018627

Cited By: 9

Öz

Technological characteristics (dry weight, dry volume, wet weight, wet volume, water absorption capacity, water
absorption index, hydration coefficient, swelling capacity, swelling index, cooking time, number of destructed
seeds after cooking) of 27 chickpea cultivars grown under natural conditions (without the use of
chemical/organic fertilizers) were investigated in this study. Except for water absorption index and hydration
coefficients, effects of cultivars on investigated characteristics were found to be significant. The wet weight, wet
volume and water absorption capacity characteristics on PC1 explained 49.33% of total variation and swelling
capacity, swelling index and unit weight characteristics on PC2 explained 25.79% of total variation (both
explaining 75.12% of total variation). Dry weight had highly significant positive correlations with wet weight
(r=0.9776), wet volume (r=0.9653) and water absorption capacity (r=0.9317). In terms of investigated
characteristics, cultivars were clustered under three groups in scatter plot and dendrogram was composed of
three sub-clusters under two main clusters. 

Anahtar Kelimeler

Chickpea, Cooking time, Hydration coefficient, Natural conditions, Technological characteristics

Destekleyen Kurum

Turkish Scientific Research Council (TUBITAK)

Proje Numarası

119O226

Teşekkür

The author and project team wish to thank to TUBITAK for financial support.

Kaynakça

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