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Use of Pisum sativum as a foodstuff: Establishment / review of a criteria catalogue for quality
Project
Project code: MRI-GE-08-2021-1
Contract period: 01.04.2021
- 31.03.2023
Purpose of research: Applied research
There are particularly high-quality requirements for the use of Pisum sativum as a foodstuff. However, due to the many different ways in which Pisum sativum can be used (pea semolina, pea flour or pea protein isolate, pea starch, pea fibers), it is important to be able to describe both the choice of variety and the required quality criteria for the goods in detail in order to be able to make possible recommendations for the food processor on possible uses (pasta, bread, wafers, intermediate products or meat substitutes). The aim of the project is to develop a uniform catalogue of quality criteria for external grading factors (especially stocking, peeling rate, grain hardness) and for value-adding quality parameters (especially starch, protein, mineral content) of the raw material. The investigations are carried out depending on location, genotype and type of cultivation (conventional vs. organic).
Section overview
Subjects
- Vegetable Gardening
- Food Chemistry
- Organic Farming
