Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties

Abstract Genetic and process factors influence the final quality of dried pea seeds (Pisum sativum L.), particularly the physical properties and the proximal composition. The aim of this work was to evaluate the effect of air-drying temperature (45, 50, 55 and 60 °C) and cooking on physical and the...

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Published inCiência e tecnologia de alimentos Vol. 42
Main Authors PANTOJA ESPINOSA, Dario Camilo, RODRÍGUEZ CORTINA, Jader, HERNÁNDEZ CARRIÓN, María, OSORIO MORA, Oswaldo
Format Journal Article
LanguagePortuguese
Published Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
Subjects
FOOD SCIENCE & TECHNOLOGY
physical properties
proximal composition
final quality
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Summary:Abstract Genetic and process factors influence the final quality of dried pea seeds (Pisum sativum L.), particularly the physical properties and the proximal composition. The aim of this work was to evaluate the effect of air-drying temperature (45, 50, 55 and 60 °C) and cooking on physical and the proximal composition in two pea varieties (“Obonuco Andina” and “Sureña”). The physical properties and the proximal composition were determined for the best drying treatment. All pea samples were dried until a final moisture content ≤ 15% (w.b) was reached. The results showed that the drying temperature had a statistically significant effect on the final quality of both pea varieties. The treatment at 55 °C was determined to be the most suitable because it did not present any testa detachment or generate off-flavors.
ISSN:1678-457X
DOI:10.1590/fst.32120