Influence of Cultivars, Soak Solution, Blanch Method, and Brine Composition on Canned Dry Pea Quality
- 1 March 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (2) , 394-399
- https://doi.org/10.1111/j.1365-2621.1983.tb10750.x
Abstract
The composition of two commercially grown cultivars of dry peas (Pisum sativum L.),‘Alaska’and‘Garfield’, and their physical and sensory qualities after rehydration and thermal processing under various conditions were evaluated. Raw Garfield peas were larger and higher in lipid content (P<0.05) than Alaska peas, but no differences between cultivars were observed for moisture, protein, fiber, insoluble solids, alcohol insoluble solids, or starch contents. Sensory and physical assessment of the pea cultivars when canned revealed differences for a number of variables, but the results were complicated by interaction with the variety of processing conditions employed. The data indicate that appropriate control of processing conditions can minimize the difference in sensory characteristics among peas of different cultivars.This publication has 7 references indexed in Scilit:
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