Premium
Influence of Cultivars, Soak Solution, Blanch Method, and Brine Composition on Canned Dry Pea Quality
Author(s) -
McCURDY S. M.,
DRAKE S. R.,
SWAIMSON B. G.,
LEUNG H. K.,
POWERS J. R.
Publication year - 1983
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.1365-2621.1983.tb10750.x
Subject(s) - cultivar , sativum , food science , brine , starch , pisum , chemistry , sensory analysis , horticulture , biology , organic chemistry
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.