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Composition and properties of dried peas in relation to their suitability for canning.

Lakshminarayana, Setty. and Siddappa, G. S. (1961) Composition and properties of dried peas in relation to their suitability for canning. Journal of Science of Food and Agriculture, 8. pp. 537-541.

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Abstract

Physical properties such as appearance, shape, water-absorption capacity and specific gravity of dried peas are related to their canning quality. W.K. Marrowfat and E.W. Marrowfat, which are typical wrinkled seeded varieties and which have a high waterabsorption capacity, are good for canning. On the other hand, smooth-seeded varieties like R.O. Dutch Blue and S.O. Dutch Blue with low water-absorption capacity, and an abnormally high swelling ratio on processing, often give a mealy canned product. Others, like Blue Dutch, V.S. Dutch Blue and U.A. Dutch Blue exhibit hard seededness on canning. Highly wrinkled varieties are characterised by a low starch/protein ratio, low alcoholinsoluble solids (A.I.S.) and a high sugar content, with a predominantly amylose type of starch content. Smooth-seeded varieties generally have a high starch/protein ratio, a high A.I.S. content and a comparatively low percentage of sugar. The starch in them is of both amylose and amylopectin types, the latter predominating in some of the varieties. Wrinkled varieties differ from the smooth ones in their ash and phosphate contents and acid-base balance.

Item Type: Article
Uncontrolled Keywords: dried peas, canning quality
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 04 Peas
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jul 2012 06:18
Last Modified: 21 Dec 2016 12:21
URI: http://ir.cftri.com/id/eprint/3584

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