Effect of Soaking Treatment on the Color and Texture of Dry Quick Cooking Southernpeas1

Abstract

Processing variables including soaking medium, soaking temperature and soak time were examined in the production of quick cooking southernpeas (Vigna unguiculata (1.) Walp. ov. Freezegreen). The partially hydrated peas were cooked by microwave, and freeze dried before being rehydrated and examined for color, texture, and seedcoat integrity. Rapid low temperature vacuum infusion of soaking water produced a uniform product with good seedcoat integrity. The use of certain phosphates in the soaking medium resulted in very good retention of the green color.