Effects of maturity, soaking treatment and cooking method on the quality and mineral content of southern peas
1979
Rizley, N.F. | Sistrunk, W.A.
Extract: A lighter colored product was obtained with less mature blackeyed peas and peas soaked in pyrophosphate solutions. Bicarbonate treatments produced peas with less desirable color but with softer texture and better flavor as compared to other soaking treatments. Mature peas produced a firmer product, as well as soaking in water or pyrophosphate solutions at pH 6.0. Visible discoloration of peas increased with longer soaking time. Phosphorus content of peas increased significantly with soaking in phosphate solution. Color ratings and firmness decreased in peas subjected to longer cooking times.
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