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EFFECTS OF MODIFIED PROCESSING PROCEDUFiES ON QUALITY OF SOUTHERN CROWDER PEAS
Author(s) -
FLORA L. F.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb03886.x
Subject(s) - chemistry , brine , food science , citric acid , ascorbic acid , moisture , significant difference , color difference , horticulture , biology , mathematics , statistics , organic chemistry , filter (signal processing) , computer science , computer vision
Two lots of freshly harvested Crowder‐type southern peas were subdivided and processed to study the effects of soaking, exhausting, EDTA, and acidification on percent drained weights, color, texture, and ascorbic acid of canned and frozen peas. Canned peas acidified with citric acid were lighter in color and firmer in texture than nonacidified canned peas. Though peas picked up moisture during soaking, the percent drained weight of canned soaked peas was not significantly different from unsoaked peas. Neither was there any difference in drained weights between blanched and unblanched, exhausted canned peas. Peas exhausted rather than blanched prior to closing were slightly lighter in color and had higher levels of ascorbic acid. Canned peas with EDTA in the brine were lighter in color than peas canned in plain brine. Processing variables affected quality of canned peas more than that of frozen peas.