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The potential of peapods as food thickeners
Author(s) -
Taylor Andrew J.,
Pritchard Susan
Publication year - 1982
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.2740330413
Subject(s) - food science , taste , pectin , chemistry , degree (music) , food additive , physics , acoustics
Peapods were de‐esterified to give a crude powder which contained low‐methoxyl pectin. Analysis showed that the degree of esterification was reduced substantially from around 60% to about 10%. When this powder was incorporated into a canned minced‐beef product in the presence of calcium ions, a gelled product resulted and the degree of gelling was dependent on the amount of powder added. Results from a taste panel indicated that the taste of the peapod thickener was acceptable.