Influence of variety, maturity and some predrying treatments on the quality of dried peas.

Peas of different varieties, viz· P. T. Laxton, Delhi Cape, K. Wonder,
A. Wonder, Khaper Khera, Blue Banthom, NP29, Waranasi Sweet, Duke
of Albany, Morris, Bonneville and First to report picked in early and late
seasons were assessed for their dehydration and rehydration properties after
giving pre-drying chemical treatment of soaking in 2 per cent sodium carbonate
solution followed by blandting in solution contaf,ring 0.1 per cent
each of sodium bicarbonate and magnesium oxide. Peas of early season of
Waranasi Sweet and Duke of Alhany guve best results followed by Morris
and Bonneville; the co-efficient of weight restoration on rehydratinn in
these varieties being 1.0, 0.98, 0.96 and 0.93 respectively. Peas of late
season suffered badly in rehydration properties. Out of the various other
pre-drying treatments tried on P. T. Laxton, chemical treatment coupled
with 10 per cent glucose or sucrose and given under vawumised and pressure
conditions improved the rehydration properties, rehydration ratio
being increased to 1:3.0 from that of 1:2.0 in untreated and 1 :2.6 in
chemical treated peas.