Relationships Between Physical‐chemical Composition of Raw Peas and Sensory Attributes of Canned Peas

Periago, María Jesús; Ros, Gaspar; Martı́nez, Carmen; Rincón, F.; Löpez, G.; Ortuño, J.; Rodrigo, J.

doi:10.1111/j.1745-4557.1996.tb00407.x

Cited by 11 publications

(11 citation statements)

References 5 publications

(8 reference statements)

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“…All years gave almost similar results. Our data support results of Martens (1986) and Periago et al (1996), who reported that TV, AIS and dry weight and sensory mealiness and juiciness describe one dimension of pea quality.…”

Section: Relationship Between Chemical-physical and Sensory Measurementssupporting

confidence: 95%

Relevant Measurements of Green Pea Texture

Edelenbos¹,

Thybo²,

Errichsen³

et al. 2001

Journal of Food Quality

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Pea (Pisum sativum L. var. medullae Alef.) texture is one of the most important quality attributes for Danish consumers. To optimize acceptance of frozen green pea products in the future it is necessary to have suitable methods that can be used in plant breeding for optimizing texture quality. Peas with a wide range of textural characteristics were selected during three pea seasons and analyzed using chemical-physical measurements and sensory descriptive analysis. Determination of alcohol insoluble solids (AIS), dry weight, tenderometer value (rv), testa texture, cotyledon texture, and testa weight were satisfactory methods for screening frozen green peas for sensory texture quality. AIS and dry weight could handle small unit sizes as required in plant breeding. Within the range of pea quality found in Denmark, the AIS, dry weight and testa weight methods were highly correlated to sensory mealiness, skin (testa) toughness, juiciness and crispness. Instrumental measurement of cotyledon texture was better related to sensory seed hardness than was instrumental seed texture. Sample size has to be reduced to make this method suitable for screening of plant maierial for hardness. Agricultural Sciences, Kirstinebjergvej 12, DK-5792 Aarslev, Denmark. TEL: +45 63 90 43 43; FAX: +45 63 90 43 95;

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Section: Relationship Between Chemical-physical and Sensory Measurementssupporting

confidence: 95%

Relevant Measurements of Green Pea Texture

Edelenbos¹,

Thybo²,

Errichsen³

et al. 2001

Journal of Food Quality

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show abstract

“…In general, soluble, insoluble and total NSP, cellulose and uronic acids decrease with seed development. We have reported (21) an increase of NSP content in peas after cooking, which is due to losses of non-fibre material, presumably mainly free sugars. The losses of other nutrients was higher in Citrina SF size than in Warindo SF size, since the former was less mature (22).…”

Section: Resultsmentioning

confidence: 96%

The Influence of Thermal Processing on the Non-starch Polysaccharide (NSP) Content andin VitroDigestibility of Starch in Peas (Pisum sativum, L.)

Periago

Englyst

Hudson

1996

LWT - Food Science and Technology

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“…Crispness, juiciness as well as bitterness, sweetness and fruity flavor were found to be the most important quality criteria describing the sensory quality of vegetables (carrots, swedes and cauliflower) (Fjeldsenden et al 1981). In other studies (Martens 1986;Periago et al 1996) undertaken to assess the sensory, chemical and physical criteria of frozen peas and canned peas (evaluated as warm peas) mealiness, hardness, fruity flavor and sweetness were found to be the most relevant in determining sensory quality. Advantages of evaluating cold peas are that it allows a more simple sample preparation, is more robust in relation to the effects of temperature and time, and needs fewer resources in general than for evaluation of warm peas.…”

Section: Introductionmentioning

confidence: 99%

Sensory Quality Criteria for Cold Versus Warm Green Peas Studied by Multivariate Data Analysis

Wienberg

Martens

Brockhoff

2000

Journal of Food Quality

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Senso y quality criteria for cold versus warm green peas were investigated in 49 batches ofpeas (Pisum sativum L. var. medullae Ale$) from Denmark. Trained panelists profiled the samples with 14 descriptors. The same underlying systematic variations in the sensory variables were expressed for cold and warm peas. The attributes mealiness, skin toughness, crispness, sweetness, bitterness, pea and pea pod flavor were found to be relevant sensory quality criteria for both cold and warm peas by analysis of variance and multivariate analysis. For all important attributes corresponding cold -warm attributes were highly correlated in the PLSR prediction. Cold peas were separated from warm peas by having more pea pod odor and pea pod flavor in contrast to warm peas which were more sweet. Consumer preference of 14 samples were measured and translated to panelist perception in another part of the project. Results fiom panelist perception in accordance with consumer perception gave the basis for developing a sensoy screening model.

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Relationships Between Physical‐chemical Composition of Raw Peas and Sensory Attributes of Canned Peas

Cited by 11 publications

References 5 publications

Relevant Measurements of Green Pea Texture

Relevant Measurements of Green Pea Texture

The Influence of Thermal Processing on the Non-starch Polysaccharide (NSP) Content andin VitroDigestibility of Starch in Peas (Pisum sativum, L.)

Sensory Quality Criteria for Cold Versus Warm Green Peas Studied by Multivariate Data Analysis

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