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

Figures & data

Table 1 Mean values showing the effect of cultivar and processing treatment on the physico-chemical characteristics of pea flour

Factors	Crude protein (%)	Ash (%)	Starch (%)	Crude fibre (%)	Reducing sugars (%)	Non reducing sugars (%)	Total sugars (%)	WBC (g/g)
Cultivar	Pb-87	31.35	3.08	44.11	5.68	1.29	3.93	5.22	3.26
Pb-88	32.35	3.60	46.70	5.71	1.09	4.19	5.27	3.38
Treatment	Mech. dried	32.05	3.38	44.96	5.13	1.31	4.01	5.32	4.15
Field dried	31.65	3.29	45.86	6.26	1.07	4.11	5.17	2.49
CD (5%)	Cultivar (C)	0.39	0.10	0.47	NS	0.09	0.11	NS	NS
Treatment (Tr)	0.39	NS	0.47	0.16	0.09	NS	0.09	0.13
C × Tr	NS	NS	0.66	NS	NS	NS	NS	NS

Table 2 Mean values showing the effect of cultivar and processing treatment on the physico-chemical characteristics of pea starch

Factors	Mass yield (%)	Starch yield (%)	Crude protein (%)	Ash (%)	Starch (%)	Amylose (% of starch)	WBC (g/g)
Cultivar	Pb-87	33.59	72.23	0.88	0.53	94.86	81.22	5.96
Pb-88	35.56	73.67	0.96	0.64	96.75	75.20	5.92
Treatment	Mech. dried	33.80	71.84	1.26	0.62	95.56	78.23	6.47
Field dried	35.36	74.07	0.58	0.54	96.05	78.19	5.41
CD (5%)	Cultivar (C)	0.77	0.96	NS	0.10	0.58	0.76	NS
Treatment (Tr)	0.77	0.96	0.17	NS	NS	NS	0.16
C × Tr	NS	NS	0.24	0.14	NS	1.07	NS

Table 3 Mean values showing the effect of cultivar, processing treatment, and temperature of cooking of pea flour/starch paste on the swelling power (g/g) and solubility (%)

Swelling power (g/g)		Solubility (%)
Factors	Flour	Starch	Flour	Starch
Cultivar	Pb-87	4.83	6.67	23.82	11.05
Pb-88	4.88	6.39	25.54	12.63
Treatment	Mech. dried	5.26	7.00	19.60	12.03
Field dried	4.46	6.06	29.76	11.66
Temperature	55	4.39	6.21	24.29	10.39
(°C)	65	4.52	6.31	24.42	11.26
75	4.74	6.44	24.34	11.50
85	5.02	6.71	25.30	12.40
95	5.62	6.98	25.05	13.26
CD (5%)	Cultivar (C)	NS	0.17	0.19	0.21
Treatment (Tr)	0.13	0.17	0.19	0.21
Temperature (Tm)	0.20	0.28	0.31	0.33
C × Tr	NS	0.25	0.27	0.29
C × Tm	NS	NS	0.43	0.47
Tr × Tm	NS	NS	0.43	0.47
C × Tr × Tm	NS	NS	0.61	0.66

Table 4 Mean values of the effect of cultivar, processing treatment, and concentration of pea flour/starch paste on free water (%)

Free water (%)
Factors	Flour	Starch
Cultivar	Pb-87	30.90	23.36
Pb-88	30.10	19.17
Treatment	Mech. dried	32.82	27.31
Field dried	28.19	15.76
Concentration	10	61.87	39.67
(%)	12	48.22	32.11
14	32.89	24.19
16	22.17	15.30
18	11.05	10.76
20	6.83	7.18
CD (5%)	Cultivar (C)	0.59	0.45
Treatment (Tr)	0.59	0.45
Concentration (Cn)	1.02	0.78
C × Tr	0.83	0.64
C × Cn	NS	1.11
Tr × Cn	1.44	1.11
C × Tr × Cn	2.03	1.57

Table 5 Mean values showing the effect of cultivar, processing treatment, and refrigeration cycles on absorbed water released (%) and net syneresis (%) from pea flour/starch paste

Absorbed water released (%)		Net syneresis (%)
Factors	Flour	Starch	Flour	Starch
Cultivar	Pb-87	26.39	24.14	19.31	16.49
Pb-88	24.01	25.22	17.40	18.55
Treatment	Mech. dried	27.06	26.04	18.05	16.40
Field dried	23.34	23.33	18.66	18.64
Refri. cycle	1	22.37	22.34	15.54	15.12
2	23.89	24.01	17.07	16.96
3	26.57	25.59	19.75	18.29
4	27.97	26.81	21.07	19.70
CD (5%)	Cultivar (C)	0.45	0.49	0.43	0.44
Treatment (Tr)	0.45	0.49	0.43	0.44
Refri cycle (R)	0.64	0.69	0.61	0.62
C × Tr	0.64	0.69	0.61	0.62
C × R	NS	NS	NS	NS
Tr × R	NS	NS	NS	NS
C × Tr × R	NS	NS	NS	NS

Table 6 Mean values of the effect of cultivar, processing treatment, and freezing cycles on absorbed water released (%) and net synersis (%) from pea flour/starch paste

Absorbed water released (%)		Net syneresis (%)
Factor	Flour	Starch	Flour	Starch
Cultivar	Pb-87	46.50	37.62	39.33	29.81
Pb-88	35.93	38.15	29.44	31.41
Treatment	Mech. dried	42.29	38.80	33.25	29.17
Field dried	40.14	36.97	35.32	32.06
Freezing	1	37.01	34.34	30.19	27.16
cycle	2	39.31	37.09	32.48	29.91
3	42.71	39.27	36.00	31.71
4	45.82	40.84	38.87	33.67
CD (5%)	Cultivar (C)	0.47	0.48	0.45	0.53
Treatment (Tr)	0.47	0.48	0.45	0.53
Freezing cycle (F)	0.67	0.68	0.63	0.75
C × Tr	0.67	NS	0.63	0.75
C × F	0.95	0.96	0.89	NS
Tr × F	NS	0.96	NS	NS
C × Tr × F	1.34	NS	1.26	NS

Table 7 Noodle making quality of pea and potato starches

Starch source	Cultivar	Treatment	Cooked weight (g)	Cooking loss (%)	Overall acceptability score (out of 9.0)
Pea	Pb-87	Mech. dried	22.85	0.29	6.8
Field dried	19.97	0.30	6.8
Pb-88	Mech. dried	21.91	0.30	6.9
Field dried	20.51	0.33	7.1
Potato	44.52	0.61	7.0
CD (5%)	1.41	0.07	NS