Open AccessRELATIONSHIPS BETWEEN PHYSICAL‐CHEMICAL COMPOSITION OF RAW PEAS AND SENSORY ATTRIBUTES OF CANNED PEAS
Author(s) -
PERIAGO M. JESÚS,
ROS GASPAR,
MARTÍNEZ CARMEN,
RINCÓN FRANCISCO,
LOPEZ GINÉS,
ORTUÑO JOSEFINA,
RODRIGO JOAQUÍN
Publication year - 1996
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1996.tb00407.x
Subject(s) - titratable acid , food science , flavor , raw material , chemistry , sensory system , sensory analysis , chemical composition , starch , cultivar , mathematics , agronomy , biology , organic chemistry , neuroscience
Two pea cultivars (Citrina and Warindo) at four commercial sizes (superfine, very‐fine, fine and middle) were selected for a study of their physical‐chemical parameters of raw and sensory attributes after canning. To determine the relationships between the physical‐chemical parameters and the sensory attributes, Principal Component Analysis (PCA) was applied. About 65% of the total variation in the physical‐chemical parameters and sensory attributes was expressed by two PCA Factors. Mealiness was an important sensory attribute in determining the sensory quality of pea, and was related to tenderometric value, alcohol insoluble solids and starch content of raw seeds. General acceptance of canned peas by panelists was based on titratable acidity, green color and juiciness. Raw peas should be selected according to their dry matter, starch and titratable acidity, if they are to reach the consumer in an appetizing state when canned. This quality is mainly determined by general appearance, juiciness and flavor.