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

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...

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Autores principales:	Pantoja Espinosa, Dario Camilo, Rodriguez Cortina, Jader, Hernandez Carrion, Maria, Osorio Mora, Oswaldo
Formato:	article
Lenguaje:	Inglés
Publicado:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2024
Materias:	Producción y tratamiento de semillas - F03 Pisum sativum Secado Propiedades fisicoquímicas Calidad Hortalizas y plantas aromáticas http://aims.fao.org/aos/agrovoc/c_5933 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6400
Acceso en línea:	http://www.scielo.br/j/cta/a/W4gqnVHLFgJSsj3mQQhLYjm/?lang=en http://hdl.handle.net/20.500.12324/38922

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record_format	dspace
institution	Corporación Colombiana de Investigación Agropecuaria
collection	Repositorio AGROSAVIA
language	Inglés
topic	Producción y tratamiento de semillas - F03 Pisum sativum Secado Propiedades fisicoquímicas Calidad Hortalizas y plantas aromáticas http://aims.fao.org/aos/agrovoc/c_5933 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6400
spellingShingle	Producción y tratamiento de semillas - F03 Pisum sativum Secado Propiedades fisicoquímicas Calidad Hortalizas y plantas aromáticas http://aims.fao.org/aos/agrovoc/c_5933 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6400 Pantoja Espinosa, Dario Camilo Rodriguez Cortina, Jader Hernandez Carrion, Maria Osorio Mora, Oswaldo Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties
description	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 “Sureña”). 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.
format	article
author	Pantoja Espinosa, Dario Camilo Rodriguez Cortina, Jader Hernandez Carrion, Maria Osorio Mora, Oswaldo
author_facet	Pantoja Espinosa, Dario Camilo Rodriguez Cortina, Jader Hernandez Carrion, Maria Osorio Mora, Oswaldo
author_sort	Pantoja Espinosa, Dario Camilo
title	Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties
title_short	Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties
title_full	Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties
title_fullStr	Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties
title_full_unstemmed	Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties
title_sort	drying and cooking effects on the final quality of pea grains (pisum sativum l.) varieties
publisher	Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate	2024
url	http://www.scielo.br/j/cta/a/W4gqnVHLFgJSsj3mQQhLYjm/?lang=en http://hdl.handle.net/20.500.12324/38922
work_keys_str_mv	AT pantojaespinosadariocamilo dryingandcookingeffectsonthefinalqualityofpeagrainspisumsativumlvarieties AT rodriguezcortinajader dryingandcookingeffectsonthefinalqualityofpeagrainspisumsativumlvarieties AT hernandezcarrionmaria dryingandcookingeffectsonthefinalqualityofpeagrainspisumsativumlvarieties AT osoriomoraoswaldo dryingandcookingeffectsonthefinalqualityofpeagrainspisumsativumlvarieties
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spelling	RepoAGROSAVIA389222024-02-22T03:02:58Z Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties Pantoja Espinosa, Dario Camilo Rodriguez Cortina, Jader Hernandez Carrion, Maria Osorio Mora, Oswaldo Producción y tratamiento de semillas - F03 Pisum sativum Secado Propiedades fisicoquímicas Calidad Hortalizas y plantas aromáticas http://aims.fao.org/aos/agrovoc/c_5933 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6400 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 “Sureña”). 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. Arveja-Pisum sativum 2024-02-21T21:14:13Z 2024-02-21T21:14:13Z 2021 2021 article Artículo científico http://purl.org/coar/resource_type/c_2df8fbb1 info:eu-repo/semantics/article https://purl.org/redcol/resource_type/ART http://purl.org/coar/version/c_970fb48d4fbd8a85 http://www.scielo.br/j/cta/a/W4gqnVHLFgJSsj3mQQhLYjm/?lang=en 0101-2061 http://hdl.handle.net/20.500.12324/38922 10.1590/fst.32120 reponame:Biblioteca Digital Agropecuaria de Colombia instname:Corporación colombiana de investigación agropecuaria AGROSAVIA eng Food Science and Technology 42 32 1 6 Agoreyo, B., Akpiroroh, O., Orukpe, O., Osaweren, O., & Owabor, C. (2011). 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Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties

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