Document Type

Thesis - Open Access

Award Date


Degree Name

Master of Science (MS)

Department / School

Dairy and Food Science

First Advisor

Clifford Hall


Peas are a good source of nutrients for both humans and animals, and they are the world's second most significant and sustainable legume. There have been studies on different kinds of pea grown in other parts of the world, but there is no information on the compositional and functional characteristics of pea varieties grown specifically in South Dakota. The objective of the study was to evaluate the proximate composition and functional properties of various pea varieties and determine if the pea variety impacted cookie properties. The proximate composition (moisture, protein, starch, and amylose), functional capacities (water holding, oil holding capacity, emulsion, and foaming properties), and pasting profiles of 30 pea varieties (AAC Asher, AAC Carver, AAC Chrome, AAC Profit, Admiral, Amigo, Arcadia, Blaze, CDC Greenwater, CDC Inca, CDC Saffron, CDC Spectrum, Cronos, DL Apollo, DL Grow Pro*, Durwood, Empire, Goldenwood, Keystone, Korando, Nette, Orchestra, Salamanca, Shamrock, Spider, Striker, Stunner, Vail and Viper) were analyzed. Pea varieties had a significant (p < 0.05) impact on the composition (protein, amylose, foaming capacity, foaming stability, peak, and breakdown viscosities, and gel firmness). They had protein (24.7-27.0%), amylose (22.5-46.9%), foaming capacity (50-257%), and foaming stability (45-158%) which varied widely. In addition, the pasting profile of these varieties varied in peak viscosity (1236-1744 cP), breakdown viscosity (40-232 cP), trough viscosity (1196-1595 cP), and gel firmness (168-295 g). Spring peas had good functional qualities in terms of water-holding capacity, emulsion activity, and foaming capacity, whereas winter peas had high oil-holding capacity, emulsion activity, and foaming stability. Also, spring peas had higher pasting values (peak, breakdown, trough, final, setback, and gel firmness) than winter peas. Cookies were prepared from ten varieties with different ranges of starch content, and each variety had considerably varied cookie quality in terms of moisture, water activity, hardness, and spread factor. The outcomes of the study will provide the food industry with information about the proximate composition and functional properties of specific pea varieties grown in South Dakota, which can then be utilized according to food industry needs.


South Dakota State University

Included in

Food Science Commons



Rights Statement

In Copyright