PEA TEXTURE STUDIES USING A SINGLE PUNCTURE MATUROMETER

Authors


  • *A summary of this work was presented at the Second International Congress of Food Science and Technology in Warsaw in August, 1966. Journal Paper No. 1898 of the New York State Agricultural Experiment Station.

Abstract

The operation of the single puncture maturometer is described. A linear regression relationship was established between single puncture maturometer readings (SPMR) and commercial maturometer readings. Various parameters of the force distance curve obtained during puncturing of individual peas were found to be related to gross chemical composition and maturity. Maximum force showed the highest and a positive correlation with alcohol insoluble solids (AIS). The force required to puncture peas was independent of the hole size used but increased with increasing pin diameter; it was related to AIS and to total solids by linear regressions. SPMR of peas in a single peapod showed that all were of similar maturity.

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