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

PANTOJA ESPINOSA, Dario Camilo; RODRÍGUEZ CORTINA, Jader; HERNÁNDEZ CARRIÓN, María; OSORIO MORA, Oswaldo

doi:10.1590/fst.32120

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.32120 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

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 “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.

Keywords:
physical properties; proximal composition; final quality

Variety	T (°C)	Drying time (min)
Obonuco Andina	45	913.3 ± 11.5
	50	633.3 ± 41.6
	55	540.0 ± 20.0
	60	353.3 ± 11.5
Sureña	45	913.3 ± 11.5
	50	646.7 ± 11.5
	55	520.0 ± 0.00
	60	366.7 ± 11.5

Parameter	Pea variety “Obonuco Andina”		Pea Variety “Sureña”
Parameter	Untreated	Dried	Untreated	Dried
X (cm)	1.010 ± 0.036	0.828 ± 0.051	1.024 ± 0.042	0.834 ± .061
Y (cm)	1.185 ± 0.051	0.927 ± 0.055	1.188 ± 0.052	0.925 ± 0.085
Z (cm)	0.999 ± 0.047	0.743 ± 0.058	1.006 ± 0.043	0.755 ± 0.063
ϕ	1.052 ± 0.028	1.001 ± 0.045	1.045 ± 0.034	1.002 ± 0.049
Da (cm)	1.065 ± 0.036	0.833 ± 0.040	1.073 ± 0.035	0.838 ± 0.050
Dg (cm)	1.061 ± 0.035	0.829 ± 0.040	1.069 ± 0.032	0.834 ± 0.048
W (g)	8300 ± 100	297.431 ± 5.852	7966.667± 57.735	300.176 ±5 419
ρb (g/cm³)	0.567 ± 0.006	0.594 ± 0.005	0.568 ± 0.003	0.587 ± 0.002
ρt (g/cm³)	1.078 ± 0.010	0.959 ± 0.027	1.112 ± 0.033	0.979 ± 0.030
ε (%)	47.710 ± 0.939	38.063 ± 1.667	48.911 ± 1.788	39.97 ±1.801
Ø (º)	30.673 ± 2.689	14.056 ± 0.135	28.283 ± 2.993	13.648 ± 0.558

Parameter	“Obonuco Andina” Variety		“Sureña” Variety
Parameter	Untreated	Dried	Untreated	Dried
Protein	8.73	20.8	8.53	19.8
Nitrogen free extract (g/100 g)	26.2	59.6	24.8	61.9
Ether Extract (g/100 g)	0.62	1.1	0.6	1.25
Fiber (g/100 g)	2.59	6.68	2.37	6.25
Ash(g/100 g)	1.19	2.37	1.15	2.47
Energy kcal/100 g	169	393	160	398
Calcium (g/100 g)	39.6	70.1	37.5	73.6
Phosphorus (g/100 g)	150	312	154	357
Magnesium (g/100 g)	57.5	107	53.5	102
Potassium	378	851	399	889
Sulfur (g/100 g)	59.4	89.3	54.7	120
Iron(g/100 g)	2.98	7.12	2.95	5.36
Manganese (g/100 g)	0.38	1.43	0.39	1.51
Zinc (g/100 g)	1.47	3.16	1.45	3.15
Copper (g/100 g)	0.3	0.58	0.3	0.64
Vitamin C (g/100 g)	0.07	0.03	0.06	0.03

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[1] *Corresponding author: jrodriguezc@agrosavia.co