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Correlation Analysis of Mineral Content and Cooking Quality from 20 Broad Bean Varieties

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For exploration of the impact of mineral content on cooking quality of broad beans, this study collected 20 varieties of broad bean, and measured and analyzed the content of ash and 11 mineral elements. The relevance between mineral content and cooking quality was analyzed. The result indicated that there is a certain degree of relevance between mineral element content and the cooking quality of broad beans. These influential parameters in cotyledon were in the order of the value: Al, Mg, Zn and Mn mineral aggregate, ash P, Cu, K and Seand Mg, Cu, Ca, Al and K mineral aggregate in seed coat.
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Keywords: Ash; Broad bean; Cooking quality; ICP-MS; Mineral element

Document Type: Research Article

Publication date: 01 August 2010

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  • Spectroscopy and Spectral Analysis, founded in 1981, is sponsored by the Chinese Central Iron & Steel Research Institute. "Spectroscopy and Spectral Analysis" has been indexed in SCI(1999), Ei(1992), MEDLINE(1999), and AJ (1999). "Spectroscopy and Spectral Analysis" publishes original contributions on various fields in Spectroscopy, including research results on laser spectroscopy, IR, Ramn, UV/Vis, Optical Emission, Absorption and Fluorescence spectroscopy, X-ray Fluorescence, and Spectrochemical Analysis, as well as Reseach paper, Research notes, Experimental Technique and Instrument, Review and Progress on the latest development of spectroscopy and spectrochemical anlysis, etc. "Spectroscopy and Spectral Analysis" is published monthly by Peking University Press with book sizes of large 16-mo format , and 292 pages per issue.
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