Studies on the Functional Characteristics of Flour/Starch from Wrinkled Peas (Pisum Sativum)

Abstract

Flour and starch from mechanically and field dried peas of two cultivars were evaluated for physico-chemical and functional properties. The noodle making properties of pea starch were also compared with potato starch. Field dried pea flour from both the cultivars showed higher starch content than mechanically dried peas. The field dried pea starch, showed lower water binding capacity, swelling power, and solubility as compared to those from mechanically dried pea starch. The mechanically dried pea starches showed lower retrogradation and higher freeze thaw stabilities compared to field dried pea starches. Pea starch noodles showed significantly lower cooking weight and cooking loss than potato starch noodles. Overall acceptability scores for pea and potato starch noodles did not differ significantly.

Keywords:

• Wet fractionation
• Starch
• Flour
• Retrogradation
• Solubility
• Swelling power
• Water binding capacity
• Freeze-thaw stability