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

Pantoja Espinosa, Dario Camilo; Rodriguez Cortina, Jader; Hernandez Carrion, Maria; Osorio Mora, Oswaldo

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

Autores

Pantoja Espinosa, Dario Camilo

Rodriguez Cortina, Jader

Hernandez Carrion, Maria

Osorio Mora, Oswaldo

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

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.
Arveja
Pisum sativum

Palabras clave

Producción y tratamiento de semillas - F03, Pisum sativum, Secado, Propiedades fisicoquímicas, Calidad, Hortalizas y plantas aromáticas, http://aims.fao.org/aos/agrovoc/c_5933, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_6400