title: Relating physico-chemical properties of frozen green peas (Pisum sativum L.) to sensory quality.
abstract: BACKGROUND
  The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico-chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico-chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality.
  
  
  RESULTS
  The sensory quality of frozen green peas, particularly texture properties, were well explained using physico-chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a(*) , hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured.
  
  
  CONCLUSIONS
  The sensory quality of frozen green peas can be partially predicted by measuring physico-chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content.
authors.affiliation: Department of Food Science, University of Pretoria, Private Bag X20, Hatfield, 0028, South Africa.
authors.forename: Kathleen M
authors.initials: KM
authors.lastname: Nleya
authors.forename: Amanda
authors.initials: A
authors.lastname: Minnaar
authors.forename: Henriëtte L
authors.initials: HL
authors.lastname: de Kock
mesh_terms: D055598:Chemical Phenomena; D003296:Cooking; D004040:Dietary Carbohydrates / Q000032:analysis; D005511:Food Handling; D005513:Food Inspection / Q000379:methods*; D063427:Food Quality; D005628:Frozen Foods / Q000032:analysis* / Q000191:economics; D006244:Hardness; D006801:Humans; D055595:Mechanical Phenomena; D018532:Pisum sativum / Q000737:chemistry* / Q000191:economics; D010858:Pigmentation; D011786:Quality Control; D012639:Seeds / Q000737:chemistry*; D012677:Sensation; D013019:South Africa; D013213:Starch / Q000032:analysis; D013499:Surface Properties; D014867:Water / Q000032:analysis
chemical_list: D004040:Dietary Carbohydrates; D014867:Water; D013213:Starch
keywords: caterer's grade; peas; retail grade; sensory quality