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Christina Chiu Lei Chin
PhD Student
School School of Biomedical Science
Location Charles Sturt University, Wagga Wagga
Phone 02 6933-4932
Email cchin@csu.edu.au
Project
Effect of cooking on physicochemical and sensory properties of chickpeas and field peas
Summary
Pulses are an important crop as they provide nitrogen fixation and a disease break within the cropping systems. Improving the quality of Australian pulses will help to maintain and ultimately increase of Australia’s share in pulse exports.
In this project, the quality of chickpeas and field peas will be studied. Chickpea and field pea varieties that have shorter cooking times and better sensory attributes such as taste and texture are perceived by consumers as good quality pulses.
Research into various quality traits and the development of superior varieties has the potential to create new markets and industries both domestically and internationally. The underlying chemical and physicochemical properties are the key markers that explain the consumer preference for certain varieties of chickpeas and field peas. The development of methods to identify the chemical and physicochemical components that affect the sensory and cooking attributes provides the information to support the development and improvement leading to the release of new varieties.
The differences in sensory and cooking characteristics may be the consequence of different genotypes or environmental factors. Therefore, in this project we will also aim to study the effect of genotype, environment and agronomic practices on the cooking attributes to improve our understanding of factors that affect these quality parameters.
Supervisors
Dr. Chris Blanchard, Dr. Anthony Saliba, Dr. Jenny Wood
Funding source
Graham Centre Scholarship