Colloque

The Effects of chemical constitution on the cookability of field peas (Pisum sativum) as measured by single pea puncture

T. Rosenbaum

B.E. Baker

Membre a labase

T. Rosenbaum

Résumé du colloque

Cookability tests (single pea puncture) and phytic acid and calcium analyses have been performed on individual peas selected from two samples of field peas (Pisum sativum). One sample (Avion brand) was judged by the supplier to have good cooking and the other sample (3CW brand) to have poor cooking qualities. There was a significant correlation between the cookability of individual peas (seed coats removed) and their phytic acid content when the peas were cooked in distilled water. There was no such correlation between cookability and calcium content, but there was a correlation between cookability and the ratio of the calcium contents to the phytic acid contents of the peas. The difference between the average cookability of Avion peas and 3 CW peas in water containing calcium does not appear to be related to differences in the average phytic acid or calcium contents of the two samples.