Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties

Dario Camilo Pantoja Espinosa,María Hernández Carrión,Jader Rodríguez Cortina,Oswaldo Osorio Mora

doi:10.1590/fst.32120

Abstract

Abstract Genetic and process factors influence the final quality of dried pea seeds (Pisum sativum L.), particularly the physical properties and the proximal composition. The aim of this work was to evaluate the effect of air-drying temperature (45, 50, 55 and 60 °C) and cooking on physical and the proximal composition in two pea varieties (“Obonuco Andina” and “Surena”). The physical properties and the proximal composition were determined for the best drying treatment. All pea samples were dried until a final moisture content ≤ 15% (w.b) was reached. The results showed that the drying temperature had a statistically significant effect on the final quality of both pea varieties. The treatment at 55 °C was determined to be the most suitable because it did not present any testa detachment or generate off-flavors.

Highlights

Nutritional compounds are a growing demand from consumers interested in healthy foods of natural origin
Pea (Pisum sativum L.) is a legume that has a considerable content of proteins, sugars, minerals, vitamins and fiber, in addition to its water content
Drying under controlled conditions is an alternative to conservation in order to reduce post-harvest losses, guaranteeing an increase in its value when water content and activity are decreased to appropriate levels of storage

Summary

Introduction

Nutritional compounds are a growing demand from consumers interested in healthy foods of natural origin. The pea is one of the major vegetables of the temperate and subtropical world. Due to these features, pea is perishable in nature (water activity of 0.98 at 25 °C) (Garg et al, 2014). Dried pea provides advantages in terms of shelf life and palatability as well as low handling, storage, and transportation costs due to the reduction of weight and volume. This kind of product poses a potential use in canned products, soups, purees, and flours, whose production processes are based on dried peas (Pardeshi et al, 2009)

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