Dry pea (Pisum sativum L.) canning quality as influenced by soak time, soak solution, and cultivar.
Drake S.R. | Muehlbauer F.J.
A study evaluated whether variations in soak time (ST) and soak solution would eliminate product differences in Garfield and Alaska peas. The hydration ratio of dry peas increased with increasing ST, but the drained weights of Alaska peas decreased and of Garfield peas remained constant with increasing ST. The shear values of Alaska and Garfield peas increased and decreased, respectively, with increasing ST. Moisture content of Alaska and Garfield peas decreased and increased, respectively, with increasing ST, but ST had no effect on the objective color of either pea type. Sensory "wholeness" increased with ST for Alaska peas. Adding a 0.5% CaCl2 solution to the canned peas increased their shear value and sensory wholeness, and deceased their hydration ratio, drained weight, and color. (wz).
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