Smooth Peas, Wrinkled Peas and Garbanzo Beans in Production of Sweetened Paste

Abstract

Smooth peas, wrinkled peas and garbanzo beans were evaluated for production of sweetened paste with regard to yield and quality. Wrinkled peas required longer cooking times (6.5 h and 5.5 h) than smooth peas (2.5 h) and garbanzo beans (3.5 h). The yield of fine cotyledon particles which were used for production of sweetened paste was 65.8% for garbanzo bean cv. Sanford, 63.2% for smooth pea cv. Columbian, but only 33.7% for wrinkled pea cv. Alsweet and 30.1% for wrinkled pea cv. Bonito. Scanning electron microscope (SEM) pictures revealed that the fine fraction consisted of single, intact cells, while the coarse fraction, which was removed with hulls during paste preparation, was made of clusters of cells with extensive connective tissue. SEM results provided evidence that connective tissue prevented separation of cells during the process and is responsible for formation of coarse fraction, which did not pass through the screen during the paste production process. The fine fraction for all legumes had higher starch content than the coarse fraction, but lower protein, ash and free lipids content. The fine fraction contained 50.1% and 59.2% of particles smaller than 106 µ m for garbanzo bean cv. Sanford and smooth pea cv. Columbian, respectively, but only 25.5% for wrinkled pea cv. Bonito and 18.7% for wrinkled pea cv. Alsweet. Therefore, smoothness and melting rates were highest in smooth peas and lowest in both wrinkled pea cultivars. There were no significant differences in overall acceptance between pastes prepared from smooth peas, wrinkled peas and garbanzo beans and commercial azuki paste.