黑克是传统的豆类作物,是不同营养成分的来源。由于科学界对产量及其组成部分的偏好,营养成分领域仍未开发。因此,各种质量性状的评价,如近似组成,烹饪质量,纹理轮廓,它们之间的关联对于识别影响基因型选择的性状非常重要。这项研究旨在评估25个黑色克基因型的近似组成,不同的烹饪方法(常规和微波)对烹饪质量参数的影响,和纹理轮廓分析。在17个参数上筛选基因型,对每个变量的平均值和重复值进行统计分析.近似成分的结果显示范围为11.2-11.7%,24.24-28.22%,1.25-1.85%,3.10-4.45%,5.35-6.60%,60.23-64.86%和368.35-372.75千卡/100克水分,蛋白质,脂肪,膳食纤维,灰,可利用的碳水化合物,和总能量。烹饪时间从33到55.5分钟(传统)到29.5-48.5分钟(微波),L:B比率从1.35到1.85,WUR从1.85到2.60,GSL从0.25到11.30%。TPA的凝聚力,发胶,咀嚼性范围为0.19至1.44N,0.14-1.30N,0.58-3.67N,1.14-10.81N,和0.58-5.29;传统和微波烹饪中的1.16-10.50N。嚼劲,发胶,蛋白质,灰,与烹饪时间呈正相关。前七个PC具有≥1个特征值,占23.30、18.00、13.50、9.50、7.40、6.70%、和总变异性的6.40%。Mandi-2,Kinnour-1,Kirmour-1,Kangra-2,Bilaspur-1,Kangra-3,Kullu-1,Kullu-4,Chamba-3和Chamba-7对PC1-2的贡献最大。多样性,表明后续升级计划的良好选择。
The black gram is a traditional pulse crop and is a source of different nutritional components. Due to the scientific community\'s preference for yield and its components, the area of nutritional composition remains unexplored. Therefore, the evaluation of various quality traits such as proximate composition, cooking quality, texture profile, and association between them is keen important for the identification of the traits influencing the selection of the genotypes. This research aimed at the evaluation of the 25 black gram genotypes for their proximate composition, the effect of different cooking methods (conventional and microwave) on cooking quality parameters, and texture profile analysis. The genotypes were screened on 17 parameters, mean and replicated value of each variable were subjected to statistical analysis. The results for proximate composition showed the range from 11.2-11.7%, 24.24-28.22%, 1.25-1.85%, 3.10-4.45%, 5.35-6.60%, 60.23-64.86% and 368.35-372.75 Kcal/100 g for moisture, protein, fat, dietary fiber, ash, utilizable carbohydrate, and gross energy respectively. Cooking time ranged from 33 to 55.5 min (traditional) to 29.5-48.5 min (microwave), L: B ratio from 1.35 to 1.85, WUR from 1.85 to 2.60, and GSL from 0.25 to 11.30%. TPA\'s cohesiveness, gumminess, and chewiness ranged from 0.19 to 1.44 N, 0.14-1.30 N, 0.58-3.67 N, 1.14-10.81 N, and 0.58-5.29; 1.16-10.50 N in traditional and microwave cooking. Chewiness, gumminess, protein, ash, and cooking time were positively correlated. The first seven PCs have ≥ 1 eigenvalues, accounting for 23.30, 18.00, 13.50, 9.50, 7.40, 6.70%, and 6.40% of total variability. Mandi-2, Kinnour-1, Kirmour-1, Kangra-2, Bilaspur-1, Kangra-3, Kullu-1, Kullu-4, Chamba-3, and Chamba-7 to PCs 1-2 contributed the most to diversity, indicating good selection for subsequent upgrading initiatives.