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

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dc.audienceInvestigador
dc.creatorPantoja Espinosa, Dario Camilo
dc.creatorRodriguez Cortina, Jader
dc.creatorHernandez Carrion, Maria
dc.creatorOsorio Mora, Oswaldo
dc.date2024-02-21T21:14:13Z
dc.date2024-02-21T21:14:13Z
dc.date2021
dc.date2021
dc.date.accessioned2026-06-27T04:42:49Z
dc.descriptionGenetic 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.
dc.descriptionArveja
dc.descriptionPisum sativum
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.identifierhttp://www.scielo.br/j/cta/a/W4gqnVHLFgJSsj3mQQhLYjm/?lang=en
dc.identifier0101-2061
dc.identifierhttp://hdl.handle.net/20.500.12324/38922
dc.identifier10.1590/fst.32120
dc.identifierreponame:Biblioteca Digital Agropecuaria de Colombia
dc.identifierinstname:Corporación colombiana de investigación agropecuaria AGROSAVIA
dc.identifier.urihttp://hdl.handle.net/123456789/36219
dc.languageeng
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
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dc.rightsAttribution-ShareAlike 4.0 International
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0/
dc.sourceFood Science and Technology;Vol.,Núm.(2021):Food Science and Technology;p. 1 -6.
dc.subjectProducción y tratamiento de semillas - F03
dc.subjectPisum sativum
dc.subjectSecado
dc.subjectPropiedades fisicoquímicas
dc.subjectCalidad
dc.subjectHortalizas y plantas aromáticas
dc.subjecthttp://aims.fao.org/aos/agrovoc/c_5933
dc.subjecthttp://aims.fao.org/aos/agrovoc/c_2402
dc.subjecthttp://aims.fao.org/aos/agrovoc/c_1521
dc.subjecthttp://aims.fao.org/aos/agrovoc/c_6400
dc.thumbnailhttps://repository.agrosavia.co/bitstreams/2b1e2fc8-9ac7-49aa-b176-08a78eef13ab/download
dc.titleDrying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties
dc.typeArtículo científico

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