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

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Title Composition and properties of dried peas in relation to their suitability for canning.
 
Creator Lakshminarayana, Setty.
Siddappa, G. S.
 
Subject 04 Peas
01 Canning
 
Description 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.
 
Date 1961
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3584/1/Journal_of_the_Science_of_Food_and_Agriculture_1961_8_537-541.pdf
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.