ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb10750.x
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