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Composition and some physical properties of different pea cultivars

✍ Scribed by Borowska, J. ;Zadernowski, R. ;Konopka, I.

Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
467 KB
Volume
40
Category
Article
ISSN
0027-769X

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✦ Synopsis

ary fibre ( I 8.1-2 1 . 1 %). The resistance of raw peas to crushing, expressed by the minimum destruction force, was highly differentiated (286-468 N). The basic composition and physical properties such as firmness and cook-

The relationships between the firmness of peas and their size, and the ability were determined for eight varieties or lines of pea and field pea. The content of protein or acid detergent fibre, were found. High differences in discriminant components of peas were protein (19.5-28.9%). starch cookability of peas did not correlate with either the firmness of raw peas or (46.1-54.6%) and in a less extent acid detergent fibre (10.0-11.6%) and diet-their use value.

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