Resolving problems affecting the processing of dried marrowfat peas for fried foods : hard-seededness and cooking temperature and time : a thesis submitted in partial fulfilment of the requirements for the degree of Masters of Food Technology, Massey University, Palmerston North, New Zealand

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dc.contributor.authorAyaquil, Froilan T.
dc.date.accessioned2019-12-16T23:02:38Z
dc.date.available2019-12-16T23:02:38Z
dc.date.issued2017
dc.descriptionFigures 1, 5 & 8 were removed for copyright reasons but may be accessed via their respective sources listed in the References (Finch-Savage & Leubner-Metzger, 2006, p. 503 Figure 1(a); Kinyanjui et al., 2015, p. 43 Figure 2; Yousif et al., 2007, p. 5 Figure 3). Figures 4 & 6 remain to prevent confusion with other similar graphs in their sources.en_US
dc.description.abstractThe Midland Seed Ltd, a top agricultural seed producer in New Zealand, wishes to increase their level of technical knowledge regarding the processing of peas to assist with solving production problems. In this study, analyses were conducted to resolve if hard-seeded peas or the frying parameters caused the textural irregularities in fried marrowfat peas. Marrowfat peas (pisum sativum cv. Midichi and Midlea) from 16 different harvest locations and years (2014 to 2017) were subjected to tests such as hydration capacity, and sizing of peas were examined to ascertain how much hard-seeded peas were surfacing in a line batch and in different sizes (<6.7mm, 6.7-7.1 mm, 7.1 – 8.0 mm, and > 8.0mm) upon soaking (in different soaking times 12, 18 and 24 hours) and frying at 160°C for 12 minutes. Furthermore, frying conditions including, oil temperature, pea to oil ratio, were explored at a laboratory scale to obtain the most suitable frying parameters capable of producing fried marrowfat peas with consistent and highly acceptable organoleptic properties. It can be concluded from this study that the very low frequency of hard seeds found in marrowfat peas was not the cause of texture inconsistency generally. However, it was shown that cooling the oil to below 130°C, when peas were added to the oil, slowed temperature recovery of the oil and significantly increased pea hardness to unacceptable levels. Marrowfat peas fried at 160°C for 12 minutes, with a pea to oil ratio of between 1/20 and 1/40 resulted in peas consistently fried to a highly acceptable quality.en_US
dc.identifier.urihttp://hdl.handle.net/10179/15087
dc.language.isoenen_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectDried peasen_US
dc.subjectProcessingen_US
dc.subjectOils and fats, Edibleen_US
dc.subjectEffect of temperature onen_US
dc.subjectFryingen_US
dc.subjectFood textureen_US
dc.titleResolving problems affecting the processing of dried marrowfat peas for fried foods : hard-seededness and cooking temperature and time : a thesis submitted in partial fulfilment of the requirements for the degree of Masters of Food Technology, Massey University, Palmerston North, New Zealanden_US
dc.typeThesisen_US
massey.contributor.authorAyaquil, Froilan T.
thesis.degree.disciplineFood Technologyen_US
thesis.degree.levelMastersen_US
thesis.degree.nameMaster of Food Technology (MFoodTech)en_US
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