Abstract
The evaluation of the suitability of 9 new lines and 1 cultivar of peas for IQF (Individual Quick Freezing) is reported. Dry matter, pH, acidity, sugars, alcohol insoluble solids (A.I.S.), pectic substances, chlorophylls, pheophytins, objective measurements of firmness and color and organoleptic evaluation were carried out on fresh and frozen peas after processing and after storing at - 20C for 6 months. the analysis pointed out that blanching and freezing caused losses mainly of dry matter, acidity and sugar content. Only a small pheophytinization of chlorophylls took place so the color was stable, as confirmed by the objective measurements and by organoleptic evaluations. After 6 months of storage at - 20C only small changes in the chemical composition were observed. the organoleptic characteristics of color, flavor, texture and appearance were acceptable both after freezing and after cold storage of six months. Only the skin perceptibility was evaluated as slightly sufficient. the behavior of the cultivar was very similar during processing and cold storage.
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Claims 7
Claim · model-written summary
Blanching and freezing reduced pea dry matter, acidity and sugar content.
- Taxon
- PEAS
Lathyrus oleraceust0 - Treatment
- blanching and freezinge0
- Outcome
- dry matter, acidity and sugar contente0
- Direction
- lossese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“blanching and freezing caused losses mainly of dry matter, acidity and sugar content”
t0“PEAS”
Claim · model-written summary
Pea chlorophyll underwent only slight pheophytinization and color stayed stable after processing.
- Taxon
- PEASLathyrus oleraceust0
- Outcome
- colore0
- Direction
- stablee0
- Qualifier
- small pheophytinization of chlorophyllse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Only a small pheophytinization of chlorophylls took place so the color was stable”
t0“PEAS”
Claim · model-written summary
Six months of storage at - 20C caused only small changes in pea chemical composition.
- Taxon
- PEASLathyrus oleraceust0
- Treatment
- 6 months of storage at - 20Ce0
- Outcome
- chemical compositione0
- Direction
- small changese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After 6 months of storage at - 20C only small changes in the chemical composition were observed”
t0“PEAS”
Claim · model-written summary
Pea color, flavor and texture remained acceptable after freezing and six months cold storage.
- Taxon
- PEASLathyrus oleraceust0
- Outcome
- color, flavor, texturee0
- Qualifier
- after freezing and after cold storage of six monthse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“organoleptic characteristics of color, flavor, texture and appearance were acceptable both after freezing and after cold storage of six months”
t0“PEAS”
Claim · model-written summary
Pea appearance remained acceptable after freezing and six months cold storage.
- Taxon
- PEASLathyrus oleraceust0
- Outcome
- appearancee0
- Qualifier
- after freezing and after cold storage of six monthse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“organoleptic characteristics of color, flavor, texture and appearance were acceptable both after freezing and after cold storage of six months”
t0“PEAS”
Claim · model-written summary
Pea skin perceptibility was rated slightly sufficient.
- Taxon
- PEASLathyrus oleraceust0
- Outcome
- skin perceptibilitye0
- Direction
- slightly sufficiente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“skin perceptibility was evaluated as slightly sufficient”
t0“PEAS”
Claim · model-written summary
The pea cultivar behaved similarly during processing and cold storage.
- Taxon
- PEASLathyrus oleraceust0
- Material
- cultivare0
- Outcome
- behaviore0
- Direction
- very similare0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the behavior of the cultivar was very similar during processing and cold storage”
t0“PEAS”
The same questions in other papers
processing · quality: sugar starch · Lathyrus oleraceus (pea)Positive and negative results
1 in the opposite direction
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.