Sensory and Nutritional Quality of Split Peas (Pisum Sativum) Stored up to 34 Y in Residential Storage

• Published in: Journal of food science Vol. 75; no. 3; pp. S162 - S166
• Main Authors: Chapman, J.S, Jefferies, L.K, Pike, O.A
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.04.2010; Wiley; Wiley Subscription Services, Inc
• Subjects: Adult; ambient temperature; appearance (quality); Biological and medical sciences; canned foods; Chemical Phenomena; Civil Defense; color; cooked foods; Correlation analysis; disaster preparedness; emergency preparedness; Feeding. Feeding behavior; Female; flavor; Food Analysis; food composition; Food Handling - methods; Food industries; food nutrient losses; Food Packaging; Food Preferences; Food Preservation; Food science; food storage; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Hardness; Humans; long term food storage; long-term storage; Male; Middle Aged; nutrient content; Nutrition; Oxygen - analysis; palatability; Peas; Pigmentation; Pisum sativum; Pisum sativum - chemistry; riboflavin; Riboflavin - analysis; Seeds - chemistry; Sensation; sensory properties; shelf life; soups; split peas; storage quality; Temperature; texture; thiamin; Thiamine - analysis; Time Factors; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Vitamin B; vitamin content; Water - analysis; water activity; Young Adult; Vegetables; long-term storage; Nutritive value; split peas; Shelf life; Long term; Pea; Grain legume; emergency preparedness; Leguminosae; Warehousing; Dicotyledones; Pisum sativum; Angiospermae; Food preservation; Spermatophyta; disaster preparedness
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2010.01540.x

The sensory and nutritional quality of split peas stored up to 34 y was determined. Nine samples of split peas representing 5 retail brands packaged in Nr 10 cans and stored at room temperature were obtained from donors. Duplicate cans of a fresh sample of split peas were purchased as controls. Can head space oxygen ranged from 0.255% to 20.1%. Water activity of the raw split peas ranged from 0.41 to 0.56. The green color of the raw split peas decreased over time as shown by increasing CIE a* values. Flavor, appearance, texture, and overall liking hedonic scores (9-point scale) of split-pea soup made from each sample ranged from 3.7 to 6.7 and decreased over time. Hedonic scores for appearance were correlated with the decrease in raw product green color (r²= 0.65). Hedonic scores for soup texture declined over time, which corresponded with increasing hardness of the cooked peas as measured by a TA.XT2 texture analyzer. All samples were judged to be acceptable in an emergency situation by over 75% of sensory panelists. Available thiamin was significantly lower in older samples while riboflavin remained unchanged. The results indicate that split pea quality declines over time, but the product maintains sufficient sensory acceptance to be considered for potential use in emergency storage and other applications where minimal stock rotation is a common practice.