Document Type

Thesis - Open Access

Award Date

2022

Degree Name

Master of Science (MS)

Department / School

Dairy and Food Science

First Advisor

Clifford Hall

Keywords

Composition, Dry Peas, Functionality, Physical Properties, Starch composition, Storage

Abstract

Dry peas are sustainable, healthy, and nutritious pulse crop and are excellent source of protein and complex carbohydrates as well as micronutrients. The effects of storage conditions on composition of beans and cereals have been widely reported. The information gained contributed significantly to better storage practices for these commodities. However, literature addressing the chemical composition, functionality, and physical characteristics of dry pea seeds upon storage is scarce. This study was designed to address the impact of storage conditions and varieties on the nutrient profile, functionality, and physical properties of dry pea seeds. Six different varieties of dry peas were stored for 270 days under two temperatures (21 and 40 °C) and three relative humidities (RHs; 40, 65 and 75%) in a sealed glass container. Peas were removed at 30, 60, 90, 180 and 270 days and time 0 served as the control sample to evaluate nutrient composition and functionality of pea flour and physical properties of whole seed. PCA revealed that varieties differ in physical properties and nutrient composition, but behavior of changes were similar while stored under diverse conditions. Storage of peas in the adverse conditions altered the nutrient composition and functionality of flours, starch functionality being most affected (i.e., lower final viscosity and setback viscosity; higher peak viscosity compared to control sample). With increasing days of storage, peas stored under 65% and 75% RHs at 40 °C had significant color change, i.e., green peas faded to creamy yellow and yellow peas to dark yellow suggesting browning and bleaching of the dry peas. Extended period of storage at 75% RH and 40 °C were observed to be the harshest storage conditions. The findings of this study support physical properties of dry peas can differ remarkably upon the varying storage environments and different cultivar types. Storage conditions can substantially impact nutrient profile, and functionality of dry pea flours while different pea varieties do not have significant impact on these, that can further affect food formulations important for the food industry. Based on this study, storage of pea at 55% RH or lower and 21 °C is recommended for long-term storage.

Number of Pages

139

Publisher

South Dakota State University

Available for download on Monday, May 15, 2023

Included in

Food Science Commons

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Rights Statement

In Copyright