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Studies on Nutritional Changes and Consumer Acceptability of Dehydrated Garden Peas as Affected by Different Pretreatments


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1 College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
     

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An experiment to study the nutritional changes and consumer acceptability of dehydrated garden peas as affected by different pretreatments was undertaken at University Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.).Different pretreatments were given to garden peas and then were dried in cabinet dryer.The nutritional status of dehydrated garden peas viz, protein, chlorophyll, total sugar, non-reducing sugar, reducing sugar and consumer acceptability of garden peas were evaluated.Amongst the different treatments, peas prickled and blanched in 6 per cent NaCl2 +0.1 per cent MgO + 0.5 per cent KMS + 1 per cent NaHCO3 for 5 minutes dried in cabinet dryer exhibited better performance throughout the storage period.

Keywords

Garden Peas, Pretreatments, Consumer Acceptability, Nutritional Changes, Storability.
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  • Studies on Nutritional Changes and Consumer Acceptability of Dehydrated Garden Peas as Affected by Different Pretreatments

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Authors

Nitesh Pusam
College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
Arvind Sonkamble
College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
Surendra Patil
College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India

Abstract


An experiment to study the nutritional changes and consumer acceptability of dehydrated garden peas as affected by different pretreatments was undertaken at University Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.).Different pretreatments were given to garden peas and then were dried in cabinet dryer.The nutritional status of dehydrated garden peas viz, protein, chlorophyll, total sugar, non-reducing sugar, reducing sugar and consumer acceptability of garden peas were evaluated.Amongst the different treatments, peas prickled and blanched in 6 per cent NaCl2 +0.1 per cent MgO + 0.5 per cent KMS + 1 per cent NaHCO3 for 5 minutes dried in cabinet dryer exhibited better performance throughout the storage period.

Keywords


Garden Peas, Pretreatments, Consumer Acceptability, Nutritional Changes, Storability.

References