Processing conditions for micronization of peas (Pisum sativum) and an in vitro evaluation of the product
2004
Arntfield, S.D.,University of Manitoba, Winnipeg (Canada). Dept. of Food Science | Zhang, M.Z. | Nyachoti, C.M. | Guenter, W.,University of Manitoba, Winnipeg (Canada). Dept. of Animal Science | Cenkowski, S.,University of Manitoba, Winnipeg (Canada). Dept. of Biosystems Engineering
Tempering and storage conditions were investigated for the processing of peas using infrared heat (micronization). The criteria for evaluation of processing conditions included the extent to which starch was gelatinized, the extract viscosity of the peas and the availability of lysine in the peas. In the initial study using the pea (Pisum sativum) cultivar Croma, a tempering level of 24 percent moisture was selected for the micronization treatment as it resulted in significant increases in starch gelatinization, while maintaining available lysine levels and reducing extract viscosity. With minor exceptions, which included a decrease in available lysine for the cultivar Carneval, similar results were obtained when these conditions were applied to four other pea cultivars (two yellow and two green) in a second study. Storage at room temperature (22 deg C) was able to preserve these characteristics, and there was no benefit to storing at a lower temperature of 4 deg C for up to 6 weeks. Differences in available lysine for the yellow Carneval and unknown cultivars, seen immediately after processing, were not a factor following storage. The production of micronized peas suitable for incorporation into animal feed is possible if the appropriate moisture content during tempering is selected
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