Influence of Cultivars, Soak Solution, Blanch Method, and Brine Composition on Canned Dry Pea Quality

The composition of two commercially grown cultivars of dry peas (Pisum sativum L.),‘Alaska’and‘Garfield’, and their physical and sensory qualities after rehydration and thermal processing under various conditions were evaluated. Raw Garfield peas were larger and higher in lipid content (P<0.05) than Alaska peas, but no differences between cultivars were observed for moisture, protein, fiber, insoluble solids, alcohol insoluble solids, or starch contents. Sensory and physical assessment of the pea cultivars when canned revealed differences for a number of variables, but the results were complicated by interaction with the variety of processing conditions employed. The data indicate that appropriate control of processing conditions can minimize the difference in sensory characteristics among peas of different cultivars.     

脱落酸、乙烯和赤霉素对豌豆苗采后品质的影响

为了解植物生长调节剂对幼苗类蔬菜采后品质变化的影响，用脱落酸、乙烯、赤霉素处理豌豆苗（Pisum Satu-vum L.）。结果表明：脱落酸和乙烯处理加速了叶绿素、蛋白质、可溶性糖含量的下降和纤维素含量的升高。而赤霉素处理则显著延缓了叶绿素、蛋白质和可溶性糖含量的下降和纤维素含量的增加。     

Canned Dry Bean Quality as Influenced by High Temperature Short Time (HIST) Steam Blanching

High temperature short time (HTST) steam blanched dry beans had greater drained weights and shear values than water blanched dry beans. Moisture content of dry beans was greater after water blanching. Subjective grade was closely related to drained weights and shear values, and HTST steam blanched dry beans had better subjective grades than water blanched dry beans. Water blanched dry beans were lighter in color than HTST steam blanched dry beans. As length of HTST steam blanch was increased, Agtron color of the beans darkened. High quality canned dry beans can be produced with HTST steam blanching with energy and time savings, but differences between water and HTST steam blanching and canning quality is highly dependent on cultivar and length of HTST steam blanch.     

Evaluation of Canning Quality Traits in Black Beans (Phaseolus vulgaris L.) by Visible/Near-Infrared Spectroscopy

Black bean (Phaseolus vulgaris L.) processing presents unique challenges because of discoloration, breakage, development of undesirable textures, and off-flavors during canning and storage. These quality issues strongly affect processing standards and consumer acceptance for beans. In this research, visible and near-infrared (Vis/NIR) reflectance data for the spectral region of 400–2,500 nm were acquired from intact dry beans for predicting five canning quality traits, i.e., hydration coefficient (HC), visual appearance (APP) and color (COL), washed drained coefficient (WDC), and texture (TXT), using partial least squares regression (PLSR). A total of 471 bean samples harvested and canned in 2010, 2011, and 2012 were used for analysis. PLSR models based on the Vis/NIR data showed low predictive performance, as measured by correlation coefficient for prediction (R _pred) for APP (R _pred?=?0.275–0.566) and TXT (R _pred?=?0.270–0.681), but better results for predicting HC (R _pred?=?0.517–0.810), WDC (R _pred?=?0.420–0.796), and COL (R _pred?<?0.533–0.758). In comparison, color measurements from a colorimeter on drained canned beans showed consistently good predictions for COL (R _pred?=?0.796–0.907). In spite of the low or relatively poor agreement among the sensory panelists as determined by multirater Kappa analysis (K _free of 0.20 for APP and 0.18 for COL), a linear discriminant model using the Vis/NIR data was able to classify the canned bean samples into two sensory quality categories of “acceptable” and “unacceptable”, based on panelists’ ratings for APP and COL traits of canning beans, with classification accuracies of 72.6 % or higher. While Vis/NIR technique has the potential for assessing bean canning quality from intact dry beans, improvements in sensing and instrumentation are needed in order to meet the application requirements.     

Frozen Vegetable Quality as Influenced by High Temperature Short Time (HTST) Steam Blanching

Quality differences in processed vegetables can be controlled with high pressure steam blanching (HTST). In addition, HTST blanching required significantly less energy to blanch vegetables than water blanching. HTST-blanched vegetables displayed quality parameters distinctly different than water-blanched vegetables. Differences in quality parameters were highly dependent upon the vegetable being blanched and the pressure and time of the HTST blanch. The quality of vegetables were similar between water and HTST blanching treatments, but by controlling the pressure and time of the HTST blanch, quality characteristics could be changed to meet individual requirements. High quality frozen vegetables can be produced with HTST steam blanching but quality is dependent upon the particular vegetable and pressure and time of the HTST steam blanch.     

Sensory and Nutritional Quality of Split Peas (Pisum Sativum) Stored up to 34 Y in Residential Storage

ABSTRACT: The sensory and nutritional quality of split peas stored up to 34 y was determined. Nine samples of split peas representing 5 retail brands packaged in Nr 10 cans and stored at room temperature were obtained from donors. Duplicate cans of a fresh sample of split peas were purchased as controls. Can head space oxygen ranged from 0.255% to 20.1%. Water activity of the raw split peas ranged from 0.41 to 0.56. The green color of the raw split peas decreased over time as shown by increasing CIE a* values. Flavor, appearance, texture, and overall liking hedonic scores (9-point scale) of split-pea soup made from each sample ranged from 3.7 to 6.7 and decreased over time. Hedonic scores for appearance were correlated with the decrease in raw product green color (r²= 0.65). Hedonic scores for soup texture declined over time, which corresponded with increasing hardness of the cooked peas as measured by a TA.XT2 texture analyzer. All samples were judged to be acceptable in an emergency situation by over 75% of sensory panelists. Available thiamin was significantly lower in older samples while riboflavin remained unchanged. The results indicate that split pea quality declines over time, but the product maintains sufficient sensory acceptance to be considered for potential use in emergency storage and other applications where minimal stock rotation is a common practice.     

Bingrsquo; Sweet Cherry (Prunus avium L) Quality as Influenced by Wax Coatings and Storage Temperature

The use of wax coatings on cherry fruit reduced moisture loss during ambient storage, enhanced cuticular diffusive resistance and retarded v the incidence of decay. After ambient storage, cherry fruit treated s with wax coatings were firmer than the other treatments, but the use of wax did not reduce the incidence of surface pitting, stem discoloration or stem moisture loss. Fruit packed in a poly liner were similar in quality to fruit with wax coatings, but stems on fruit in poly liners had better color and moisture. Storage temperature control was the best method to maintain high quality fruit. Cherry fruit and stems c stored at 0°C were superior to fruit and stems stored at 4.5°C or 10°C in most quality attributes.     

Changes in Quality of All-Beef and Soy-Extended Patties as Influenced by Freezing Rate, Frozen Storage Temperature, and Storage Time

All-beef and soy-extended patties were frozen to - 18°C in either 24, 48, 72 or 96 hr and stored at -23, -18 or -7°C for 0, 6, 9, 12, 18 or 24 months prior to evaluating various quality factors. In evaluations made immediately post-freezing, freezing to - 18°C in 96 hr reduced beef flavor intensity and juiciness for both types of patties. Except for juiciness, storage at -7°C for just 6 months produced sizeable reductions in quality. Longer storage produced gradual, but continual deteriorations in quality, especially color, odor, flavor and TBA values. Inclusion of soy reduced many of the negative effects of storage on quality.     

Nutrient Composition, Protein Quality, and Sensory Properties of Thirty-Six Cultivars of Dry Beans (Phaseolus vulgaris L.)

Thirty-six cultivars representing eight types of dry beans (Phaseolus vulgaris L) were analyzed chemically for content of moisture, fat, ash, total nitrogen, iron, zinc, calcium, magnesium, potassium, phosphorus, thiamin, riboflavin, and amino acids. Protein quality was evaluated using Tetrahymena pyriformis W. Cooked beans were subjected to sensory evaluation and shear-force measurement. Nutrient concentrations were similar to values reported by earlier investigators. Protein quality ranged from 60% (Red Kidneys) to 90% (Pintos) that of casein. Pintos Nodak and Fiesta and Hyden Navy beans were most acceptable in flavor and texture; Bonus Small White was least acceptable. Cooperation between bean breeders and nutritionists will enable early screening of segregating hybrid populations for desirable nutritional and sensory qualities.     

Isolation and partial characterization of proteins from pea (Pisum sativum L.)

Pea flour with a protein content (Nx6,25) of 25% was subjected to an extraction by 10% NaCl. The changes of the meal particles during the extraction were studied by electron microscopy. 89% of the nitrogen substances were extracted, 14% of which are albumins The nitrogen solubility curve of the meal has a minimum of 18% solubility at pH 4-5 The proteins in the NaCl extract were fractionated using dialysis (separation of globulins and albumins) and preparative gel chromatography (separation of the 11 S and 7 S globulins). The 11 S and 7 S globulins were homogenous in gel chromatography and ultracentrifugation. Their sedimentation coefficients s⁰_{20 w} were 11,9 S and 6,4 S, respectively. They differ significantly in the gel electrophoresis The amino acid composition of the isolated globulins shows a relatively high content of glutamin and aspartic acid as well as arginine and a lack of sulphur containing amino acids which are limiting. EAA indices of 69, 63, 62, 32 and 78 were calculated for pea flour, the raw globulin fraction, the 11 S and 7 S fraction, and the albumine fraction, respectively. Therefore for preserving the nutritive value of the pea material preparation processes are to be applied which exclude the loss of albumins during the protein isolation.     

Quantitative and qualitative variability of pea (Pisum sativum L.) protein composition

Smooth and wrinkled pea cultivars were studied to evaluate the protein content of the seeds, the proportion of albumins to globulins and the variability of the vicilin/legumin ratio. Principal components analysis showed a strong negative correlation between albumin and globulin contents. Stepwise discriminant analysis demonstrated that two variables, protein content and vicilin/legumin ratio, divided the samples into smooth and wrinkled cultivars with a percentage of success of 95%. In addition, the vicilin/legumin ratio tended to increase, the lower the protein content is.     

Quality changes of onion (Allium cepa L.) as affected by the drying process

Thin layer drying experiments of sliced onion were carried out under different controlled conditions using a laboratory dryer. Quality changes of the dried product were evaluated by analysis of colour, pyruvate, chemical and sensory parameters. The results obtained proved that drying temperatures above 65 degrees C exert a pronounced influence on colour changes. The pyruvate content decreased with increasing of temperature and slice thickness. The sugar content was also found to be significantly influenced by the drying temperature. The rate of ascorbic acid degradation decreased with increasing temperature and slice thickness. Significant correlations were obtained between chemically determined pyruvate content and sensory evaluated odour of the dried onion.     

Heat Induced Gelation of Pea (Pisum sativum) Mixed Globulins, Vicilin and Legumin

Mixed globulins (MG) were extracted from ground dry peas (Pisum sativum, B-160) with 0.5M NaCl, 50 mM potassium phosphate, pH 7.2, and isolated by precipitation at pH 4.5. Crude vicilin and legumin were fractionated from the MG by dialysis against 0.2M NaCl, pH 4.8, and centrifugation, then further purified using DEAE-cellulose chromatography. Conditions for maximum gel hardness of heat induced MG gel, as determined with an Instron Universal Testing Machine, were heating for 20 min at pH 7.1 at 87°C. Purified vicilin, but not legumin, formed heat induced gels. The relationship was linear between protein (globulin) concentration and log gel hardness. At all protein concentrations studied, as proportion of legumin decreased, gel hardness increased.     

Nutritional Quality of Vegetable Pigeonpeas [Cajanus cajan (L.) Millsp.]: Dry Matter Accumulation, Carbohydrates and Proteins

Since average dry matter accumulation of green pigeonpea seeds intended for use as a vegetable was 65.6% of the total in matured seeds, green seeds were collected prior to physiological maturity. Green seed contained less starch and more dietary fiber than did mature seed. Flatulence causing oligosaccharides were present in a lower amount in green seed. Trypsin inhibitor activity (TIA) was more in mature seed whereas green and mature seed differed little in chymotrypsin inhibitor activity (CIA). The mean value for in vitro protein digestibility (IVPD) of green seed was more than that of mature seed. The green seed had a greater amount of tryptophan and threonine and the sulphur containing amino acids, methionine and cystine. It is concluded that the green seeds of pigeonpea genotypes are nutritionally better than their mature seeds.     

Pilot scale isolation of proteins from field peas (Pisum sativum L.) for use as food ingredients

Summary The protein and starch fractions of field pea ( Pisum sativum L.) are potentially a source of novel ingredients for food processing. As part of research to elucidate the functional properties of field pea proteins, the pilot scale extraction of proteins has been undertaken. Two different approaches have been used and the recoveries of protein compared. The first involved extraction with a salt solution followed by decanting and clarification to remove solids. The solution was then further concentrated and salt removed by ultrafiltration and diafiltration. The second procedure was based upon alkaline extraction followed by decanting and recovery by isoelectric precipitation and neutralisation. Both spray drying and freeze drying methods were employed. The protein isolates have been compared and characterised with respect to solubility, chemical composition and to electrophoretic patterns. Overall, the proteins extracted with salt exhibited better physical properties than proteins extracted with alkali, in terms of colour and particle size. The solubilities showed little variation and the electrophoretic patterns were similar. Freeze drying resulted in isolates with darker colour compared with spray drying.     

不同收获时期对花生产量和品质的影响

以"花育22号"和"花育20号"为试验材料,设置8月1日、8月18日和9月4日3个收获期,分析不同收获期对花生产量和籽仁品质的影响。结果表明:延迟收获显著增加花生饱果率(P0.05),"花育22号"增幅较大。随收获期延长,两品种油酸和O/L值显著增加,精氨酸及"花育22号"蛋氨酸、苏氨酸、缬氨酸、天冬氨酸、5种人体半必需氨基酸总含量和总氨基酸含量显著降低(P0.05)。9月4日收获降低了两品种其他人体非必需氨基酸总量及"花育20号"赖氨酸、酪氨酸、丙氨酸、天冬氨酸和人体半必需氨基酸总含量,增加了两品种粗脂肪含量、"花育22号"甘氨酸和蛋白质及"花育20号"色氨酸含量(P0.05)。"花育22号"谷氨酸和亮氨酸及"花育20号"总氨基酸和蛋白质含量均呈先升后降的趋势。两品种脂肪含量、"花育20号"蛋白质含量均与积温和日照时数呈正相关,而"花育22号"蛋白质的含量与积温和日照时数呈负相关。从食用角度来看,"花育22号"宜早收获,而"花育20号"宜正常成熟,适当延后收获;从油用角度分析,两品种均应适当晚收。     

Cooking Quality of Brown Rice as Influenced by Gamma Irradiation, Variety and Storage

Two long grain and one medium grain brown rice varieties were gamma-irradiated at 1.0 and 2.0 kGy to ascertain if cooking time could be decreased and to determine effects of storage on chemical and physical characteristics. A tendency toward decreased cooking time was observed as dose level increased. Cooking time was not significantly (P> 0.05) affected by storage. A trend was noted in water uptake ratios, soluble starch of residual cooking water and volume expansion due to irradiation. Storage of irradiated rice produced similar changes to those of nonirradiated rice. Variety also contributed to differences in irradiated samples, such as cooking times, water uptake, starch retention and grain volume expansion.