Premium
COMPARISON OF PHYSICAL METHODS FOR ESTIMATING THE MATURITY OF RAW, FROZEN AND COOKED PEAS
Author(s) -
RUTLEDGE P. J.,
BOARD P. W.
Publication year - 1980
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1980.tb01316.x
Subject(s) - extrusion , blanching , maturity (psychological) , raw material , food science , viscosity , mathematics , materials science , chemistry , composite material , psychology , developmental psychology , organic chemistry
The back extrusion cell, Maturometer, Kramer shear press, FMC Tenderometer, and Ottawa Texture Measuring System wire extrusion cell gave useful estimates of the maturity of raw peas but, two viscosity methods gave unsatisfactory estimates. None of the instruments gave useful estimates of maturity of frozen peas that had been thawed or cooked because blanching conditions and the rate of freezing of the peas affected the readings. The most reliable estimate of raw pea maturity from thawed frozen peas was the alcohol insoluble solids content.