Nutritional and sensory characterization of frozen peas during culinary processing

Abstract

Food grains are nominated as the main sources of soluble fiber, vegetables are very important to produce insoluble fiber, like peas [6]. The market of our country has been flooded with a wide range of plant products frozen or preserved by sterilization, whose culinary use is growing. But the quality of these products has decreased; the material may be affected by the frozen storage. Study has analyses the evolution of the nutritional characteristics of three varieties of peas grown in the region Galati, subject to freezing or sterilization, and their behavior during cooking.