COMPARISON OF PHYSICAL METHODS FOR ESTIMATING THE MATURITY OF RAW, FROZEN AND COOKED PEAS
- 1 December 1980
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 11 (4) , 379-388
- https://doi.org/10.1111/j.1745-4603.1980.tb01316.x
Abstract
The back extrusion cell, Maturometer, Kramer shear press, FMC Tenderometer, and Ottawa Texture Measuring System wire extrusion cell gave useful estimates of the maturity of raw peas but, two viscosity methods gave unsatisfactory estimates. None of the instruments gave useful estimates of maturity of frozen peas that had been thawed or cooked because blanching conditions and the rate of freezing of the peas affected the readings. The most reliable estimate of raw pea maturity from thawed frozen peas was the alcohol insoluble solids content.Keywords
This publication has 2 references indexed in Scilit:
- MEASUREMENT OF PEA TENDERNESS: V: The Ottawa Pea Tenderometer and its Performance in Relation to the Pea Tenderometer and the FTC Texture Test System*Journal of Texture Studies, 1973
- The Chemistry and Technology of the Preservation of Green PeasPublished by Elsevier ,1960