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Sains Malaysiana 39(5)(2010): 725–730
Physical and Chemical Grain
Properties of New Registered Common Bean cv. ‘Kantar-05’
(Sifat
Fizikal dan Kimia Bijiran Kacang cv. Biasa Baru Berdaftar ’Kantar-05’)
Ismail Ozturk & Mazhar Kara
Department of Agricultural Machinery,
Faculty of Agriculture
Ataturk University, 25240 Erzurum,
Turkey
Sezai Ercisli*
Department of Horticulture, Faculty
of Agriculture
Ataturk University, 25240 Erzurum,
Turkey
Faik Kantar
Department of Field Crops, Faculty of
Agriculture
Ataturk University, 25240 Erzurum,
Turkey
Diserahkan: 3 September 2009 / Diterima:
24 Mac 2010
ABSTRACT
Moisture-dependent
physical grain properties of a new registered common bean cultivar ‘Kantar-05’
were determined. Some important chemical parameters of the grain were also
investigated. The average length, width and thickness of the grain were 12.48,
7.92 and 5.00 mm at 7.82% db (dry basis) moisture content. The values of bulk
density and true density of the grains decreased from 793.37 to 683.62 kg/m3 (P<0.01) and from 1269.37 to 1206.55 kg/m3 (P<0.05) with increasing moisture content. The coefficients
of dynamic friction increased from 0.180 to 0.316, 0.173 to 0.276, and 0.226 to
0.331 on steel, plywood and wood friction surface, respectively with increasing
moisture content. The force of rupture decreased from 121.88 to 68.93 N with
increase in moisture content. Phosphorus, potassium, calcium, sodium and
magnesium contents were 5020 ppm, 5576 ppm, 3562 ppm, 780 ppm and 372 ppm,
respectively wb% (wet basis) at the initial moisture content. The antioxidant
activity and phenolic content of the grains were found to be 56.62 % and 24.82
μg GAE/mg db., respectively at the
initial moisture content.
Keywords:
Common bean; chemical properties; physical properties
ABSTRAK
Sifat
fizikal bijiran yang bergantung kepada lembapan bagi kacang kultivar biasa yang
baru didaftar ‘Kantar-05’ telah ditentukan. Beberapa paramater kimia bijiran
yang penting juga dikaji. Purata panjang, lebar dan tebal bijiran tersebut
ialah masing-masing 12.48, 7.92 dan 5.00 mm pada 7.82% db (asas kering)
kandungan lembapan. Nilai ketumpatan pukal dan ketumpatan sebenar bijiran ini
masing-masing menurun daripada 793.37 kepada 683.62 kg/m3 (P<0.01) dan daripada 1269.37 ke 1206.55 kg/m3 (P<0.05) dengan peningkatan kandungan lembapan. Pekali
geseran dinamik meningkat daripada 0.180 ke 0.316, 0.173 ke 0.276, dan 0.226 ke
0.331 masing-masing di atas permukaan keluli, papan lapis dan kayu dengan peningkatan
kandungan lembapan. Daya pecahan menurun daripada 121.88 ke 68.93 N dengan
peningkatan kandungan lembapan. Kandungan fosforus, kalium, kalsium, natrium
dan magnesium adalah masing-masing 5020, 5576, 3562, 780 and 372 ppm mw% (asas
basah) pada kandungan lembapan asal. Aktiviti antioksidan dan kandungan fenolik
adalah masing-masing 56.62 % and 24.82 μg GAE/mg db pada kandungan lembapan asal.
Kata kunci:
Kacang biasa; sifat fizik; sifat kimia
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*Pengarang untuk surat-menyurat; e-mail: sercisli@hotmail.com
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