Smooth and wrinkled peas. 1. General physical and chemical characteristics
1994
Kosson, R. | Czuchajowska, Z. | Pomeranz, Y.
Twelve smooth pea cultivars contained less crude protein, free lipid, ash, glucose, and sucrose and more starch than four wrinkled pea cultivars. Lipid content was correlated (p < 0.001) with starch, and ash was correlated (p < 0.01) with compression hardness. Wrinkled seeds with a lower starch content were higher in starch amylose content than smooth peas. Starch gelatinization temperature by differential scanning calorimetry ranged from 72.0 to 74.7 degrees C in smooth and from 89.5 to 89.8 degrees C in wrinkled cultivars and was 82.8 degrees C in a cross between the two types. The transition enthalpy was positively correlated with amylopectin content of pea flours. Crushing hardness was higher for small-seeded than for large-seeded cultivars (p < 0.001). The yield of abrasively dehulled wrinkled seeds (84.1%) was smaller than the yield of dehulled smooth seeds (89.9%). The correlation between hardness tests of whole seeds (compression and abrasion) and of pea flour (particle size index) was highly significant.
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