Premium
Note on the difference between smooth and wrinkled peas after processing
Author(s) -
Thung S. B.,
Gersons L.
Publication year - 1966
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1966.tb02024.x
Subject(s) - mathematics , significant difference , starch , wrinkle , horticulture , chemistry , biology , materials science , food science , composite material , statistics
Summary. Due to the fact that smooth‐seeded and wrinkle‐seeded pea varieties are both on the market, canned as well as quick‐frozen, it is of practical importance to determine the difference between these two types. A simple microscopic examination has been worked out, in which the distinction between smooth and wrinkled peas can be easily established. After treatment with ethanol the shape of the starch granules is fixed, which differs in smooth and wrinkled varieties. The method cannot be used for intermediate varieties, raised by crossing between the two types.