An experiment was conducted to standardize the predrying treatments with minimum loss to physicochemical characteristics of green peas (Pisum sativum L.) cv. Lincoln during drying process. In this study, moisture content (73%), TSS (15oB), chlorophyll content (28mg/100g) and ascorbic acid (54mg/100g) were recorded in green peas. Different predrying treatments used in this study for quality preservation of peas were T0, T1 and T2. From this study, it was concluded that Na2CO3, NaCl and sugars were responsible for the preservation of green color/ chlorophyll in peas during drying. On the basis of sensory evaluation T2 was found best among all because maximum green color was retained in this treatment. Therefore, it was further selected for physico-chemical analysis After drying there was decrease in moisture content (4%), chlorophyll content (17mg/100g) and ascorbic acid content (37.6mg /100g) while increase in TSS (22oB), reducing sugars (8.3%) and total sugars (20%) of peas. A rehydration ratio of 3:1 was observed for this treatment. This is a low cost technology for preservation of quality of peas. Dried peas can further be utilized for the preparation of various value added instant products round the year.
Drying, Green peas, Predrying treatments, Quality
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