Relevant Measurements of Green Pea Texture

Edelenbos, Merete; Thybo, Anette Kistrup; Errichsen, Lars; Wienberg, L.; Andersen, L.

doi:10.1111/j.1745-4557.2001.tb00594.x

Cited by 13 publications

(13 citation statements)

References 17 publications

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“…Testing methods with high reproducibility, robustness and accurate discrimination among test samples are of great necessity. Furthermore, the methods must have the capability to accommodate any unit size and must be relatively simple and quick 4…”

Section: Introductionmentioning

confidence: 99%

Discrimination of cucumber cultivars using a multiple‐point sheet sensor to measure biting force

2003

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To define the textural differences among three cucumber cultivars, we combined two different mechanical measurements: a direct measurement of mastication force using a multiple-point sheet sensor (MSS), and a uniaxial compression test. For mastication force measurement, subjects bit a sample placed on the sheet sensor with their upper and lower incisors. During a single bite, masticatory force was measured using a computerised MSS device called the ISCAN system with a TSCAN sheet sensor. Values of maximum bite force, the time at which maximum bite force appeared, area under the force-time curve, contact area and maximum pressure point for one cultivar were significantly higher than those for the other two. For all the parameters, lower values corresponded to crispness and higher values to toughness. Overall tendencies were the same in the compression test, though the compression test tends to yield smaller standard deviations. The MSS masticatory test is suitable for analysing masticatory properties with respect to each individual, while the instrument test is suitable for analysing physical properties inherent in each sample. Combination of the actual mastication test performed in the human oral cavity and conventional mechanical tests provides the most reliable objective analysis of food texture.

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Section: Introductionmentioning

confidence: 99%

Discrimination of cucumber cultivars using a multiple‐point sheet sensor to measure biting force

2003

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“…Tenderometer values were also measured on 200 g of washed cubes by means of Martin Tenderometer (FMC Food Machinery Parma, Italy) in triplicate [27].…”

Section: Physical and Qualitative Analysesmentioning

confidence: 99%

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

Rinaldi

Littardi

Paciulli

et al. 2020

Foods

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Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatment (DIM). The samples were then studied in terms of histological, physical (dimensional distribution, tenderometry, texture, viscosity of syrup and colour), chemical (total phenolic and ascorbic acid content), and sensorial (triangle test) properties. Severe modifications of the cell walls were observed in ohm-DIM and ohm-OHM samples, with swelling and electroporation, respectively. From chemical analyses, significant reduction of ascorbic acid and simultaneous increase of total phenolics content were observed for ohm-DIM and ohm-OHM, probably in relation to the cell wall damages. ohm-HPP showed the best preservation of the dimensional characteristics and hardness, followed by ohm-OHM and ohm-DIM. In addition, textural and colour parameters evidenced similar results, with ohm-HPP as the less different from ohm. Finally, the sensorial analysis confirmed ohm-HPP and ohm-OHM samples as the most similar to ohm as well as the most appreciated in terms of colour and consistency.

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“…PHYSICAL, CHEMICAL AND SENSORY ANALYSIS. Testa weight of the total pea weight was determined on 20 to 50 g of peas (Edelenbos et al, 2001). The testa was separated by hand from the cotyledons and the total weight recorded.…”

Section: Treatments and Growth Conditionsmentioning

confidence: 99%

“…The rinsed residues were filtered under vacuum and dried at 115 °C to constant weight. Dry matter was determined in a 10-g sample by forced air convection at 80 °C for 16 h. Total starch concentration was determined by enzymatic hydrolysis of pea flour (50 mg) to glucose (Edelenbos et al, 2001).…”

Section: Treatments and Growth Conditionsmentioning

confidence: 99%

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Drought Effects on Green Pea Texture and Related Physical-Chemical Properties at Comparable Maturity

Sørensen¹,

Edelenbos²,

Wienberg³

2003

jashs

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Yield and seed texture were studied in green peas (Pisum sativum L.) subjected to drought stress during flowering and pod filling. Field experiments were conducted with two cultivars on a sandy loam soil and drought conditions were obtained using movable rain shelters. The plants were harvested at three to five stages of maturity determined by tenderometer values and the concentration of alcohol-insoluble solids (AIS). Measured variables were related to the concentration of AIS in order to eliminate the influence of maturity when comparing between stress and nonstress conditions. Drought stress during flowering or pod filling reduced yield, but did not affect the size distribution consistently. To lessen the differences caused by variation in size distribution, all quality measurements were carried out on peas graded to 8.75 to 10.2 mm. Drought stress increased the concentration of sucrose at an AIS concentration of 140 g·kg-1. Besides the concentration of dry matter and starch the mean pea weight and testa weight did not reflect any consistency in relation to drought-stress conditions. The sensory scores for pea mealiness was not significantly increased in drought stress, and other sensory quality attributes were unaffected. In this study, the effect of drought stress on pea texture quality is weak and inconsistent when comparisons are made at the same stage of maturity. As texture quality is highly correlated to stage of maturity, the tenderometer value or AIS concentration is reliable when determining time of harvest for the production of high quality peas irrespective of drought-stress conditions during maturation.

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Relevant Measurements of Green Pea Texture

Cited by 13 publications

References 17 publications

Discrimination of cucumber cultivars using a multiple‐point sheet sensor to measure biting force

Discrimination of cucumber cultivars using a multiple‐point sheet sensor to measure biting force

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

Drought Effects on Green Pea Texture and Related Physical-Chemical Properties at Comparable Maturity

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