Cooking Quality of Field Pea Matured Under Various Environmental Conditions

Gubbels, G. H.; Chubey, B. B.; Áli-Khan, S. T.; Stauvers, M.

doi:10.4141/cjps85-008

Cited by 15 publications

(6 citation statements)

References 6 publications

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“…Cooking time, cooked texture, appearance and flavour are considered to be the most important cooking quality characteristics for peas. The cooking quality of pulses is affected by varietal difference, composition of seeds, and length and temperature of storage 1–4. Physical properties such as size or weight, seed volume, seed coat and cotyledon characteristics have also been reported to influence their cooking quality 5.…”

Section: Introductionmentioning

confidence: 99%

Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)

Wang¹,

Daun²,

Malcolmson

2003

J Sci Food Agric

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The relationship between the physicochemical and cooking properties of yellow peas was examined in this study. A positive correlation was found between seed weight and water hydration capacity. The Peleg model, which was modified, could be used to describe the water absorption characteristics of peas and could be used to predict the rate of water absorption in the initial water absorption period. Cooking time could be measured objectively using the Mattson cooker. Cooking time was found to decrease with an increase in water hydration capacity. Hardness of cooked peas, measured using a texture analyser, was negatively correlated with both seed weight and water hydration capacity. Seed coats had a significant effect on water hydration and cooking quality of peas. Peas with relatively thin seed coats exhibited higher water hydration capacity, shorter cooking times and softer texture after cooking. The effects of soaking and cooking on trypsin inhibitor activity (TIA) and oligosaccharide levels in peas were also studied. Cooking was more effective than soaking in reducing TIA levels and oligosaccharides (raffinose, stachyose and verbascose) in peas.

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Section: Introductionmentioning

confidence: 99%

Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)

Wang¹,

Daun²,

Malcolmson

2003

J Sci Food Agric

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“…There are many factors affecting cooking quality of pulses, including cultivar, seed characteristics, composition, growing location, and environment (Gubbels et al 1985;Stanley and Aguilera 1985;Gubbels and Ali-Khan 1991;Bishnoi and Khetarpaul 1993;Wang et al 2010). Physical characteristics such as size and weight, as well as seed coat and cotyledon characteristics, influence pulse cooking quality (Sefa-Dedeh and Stanley 1979a;Wang and Daun 2004).…”

mentioning

confidence: 99%

Effects of Cultivar, Growing Location, and Year on Physicochemical and Cooking Characteristics of Dry Beans (Phaseolus vulgaris)

Wang¹,

Hou

Santos³

et al. 2016

Cereal Chem

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Cereal Chem. 94(1):128-134The effects of cultivar, growing location, and year on physicochemical and cooking characteristics of beans (Phaseolus vulgaris) were investigated, and the relationship between these characteristics was determined. Twenty dry bean cultivars and breeding lines were grown at two different locations for two consecutive years (2013 and 2014) in southern Manitoba, Canada. Results indicated that cultivar, growing location, and year had significant effects on seed weight, water hydration capacity, and cooking time of beans. Significant cultivar, location, and year variations in protein, starch, and phytic acid contents in beans were observed. Most of the traits were † Corresponding

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“…Field peas are typically consumed after cooking, and cooking time and the texture of cooked seeds are important quality attributes (Moscoso et al 1984). There are many factors affecting the cooking quality of field peas including cultivar, composition of seeds, growing location and environment (Gubbels et al 1985;Gubbels and Ali-Khan 1991;Wang et al 2010). Physical properties such as seed size and weight, as well as seed coat and cotyledon characteristics, also influence the cooking quality (Sefa-Dedeh and Stanley 1979).…”

mentioning

confidence: 99%

Effect of maturity on physicochemical and cooking characteristics in yellow peas (Pisum sativum)

WangN.¹,

CastonguayG.²

2014

Can. J. Plant Sci.

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Wang, N. and Castonguay, G. 2014. Effect of maturity on physicochemical and cooking characteristics in yellow peas (Pisum sativum). Can. J. Plant Sci. 94: 565Á571. The effect of maturity on physicochemical and cooking properties of yellow peas was investigated. Results indicated that when compared with mature yellow peas, immature yellow peas exhibited significantly lower seed weight (16.4Á18.1% less) and smaller seed size (5.9Á6.9% less), but higher water hydration capacity (3.7Á11.5% more). Significant shorter cooking time but higher firmness value of cooked seeds was observed for immature yellow peas than for mature yellow peas. Immature yellow peas contained significantly higher mean protein content (254.2 vs. 234.6 g kg (1 DM), higher mean crude fiber (67.8 vs. 63.0 g kg (1 DM), and higher mean ash content (31.5 vs. 29.4 g kg (1 DM), but significantly lower mean starch content (432.5 vs. 451.3 g kg (1 DM) as compared with mature yellow peas. Sucrose content was significantly higher in immature yellow peas than that in mature yellow peas, whereas stachyose and verbascose contents were significantly higher in mature yellow peas than in immature yellow peas. Phytic acid content in immature yellow peas was significantly higher than that in mature yellow peas, while trypsin inhibitor activity was not significant. This information will be useful in setting the grading standards for yellow peas in Canada.

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Cooking Quality of Field Pea Matured Under Various Environmental Conditions

Cited by 15 publications

References 6 publications

Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)

Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (Pisum sativum)

Effects of Cultivar, Growing Location, and Year on Physicochemical and Cooking Characteristics of Dry Beans (Phaseolus vulgaris)

Effect of maturity on physicochemical and cooking characteristics in yellow peas (Pisum sativum)

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