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Composition and properties of dried peas in relation to their suitability for canning
Author(s) -
Setty Lakshminarayana,
Siddappa G. S.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740120801
Subject(s) - amylopectin , amylose , starch , absorption of water , sugar , food science , chemistry , swelling , botany , horticulture , materials science , biology , composite material
Physical properties such as appearance, shape, water‐absorption capacity and specific gravity of dried peas are related to their canning quality. W.K. Marrowfat and E.W. Marrowfat, which are typical wrinkled seeded varieties and which have a high water‐absorption capacity, are good for canning. On the other hand, smooth‐seeded varieties like R.O. Dutch Blue and S.O. Dutch Blue with low water‐absorption capacity, and an abnormally high swelling ratio on processing, often give a mealy canned product. Others, like Blue Dutch, V.S. Dutch Blue and U.A. Dutch Blue, exhibit hard seededness on canning. Highly wrinkled varieties are characterised by a low starch/protein ratio, low alcoholinsoluble solids (A.I.S.) and a high sugar content, with a predominantly amylose type of starch content. Smooth‐seeded varieties generally have a high starch/protein ratio, a high A.I.S. content and a comparatively low percentage of sugar. The starch in them is of both amylose and amylopectin types, the latter predominating in some of the varieties. Wrinkled varieties differ from the smooth ones in their ash and phosphate contents and acid–base balance.