Abstract
Flour (PF), protein concentrate (PPC) and starch (PS) from field peas (Pisum sativum) were examined for changes during a one year storage period at four moisture levels ranging from 3.8 to 13.6% and temperatures of 7, 21 and 30°C. The standard plate, coliform, yeast and mold and psychrotroph counts usually decreased to less than 10,000/g during the storage period. Odor and flavor changes under the most unfavorable storage conditions were probably largely due to lipid changes. Color variations during storage appeared to be caused by enzymatic or non-enzymatic browning near the surface of the glass storage containers.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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