COMPARATIVE STUDY ON THE CONSERVATION OF NUTRITIONAL ELEMENTS OF PEAS FOR STORAGE AND FOOD PROCESSING I. NUTRITIONAL CHARACTERIZATION

Abstract

In the modern food grains are nominated as the main sources of soluble fiber in time that vegetables are the main sources of insoluble fiber, among which are the peas. The Romanian market has been flooded with a wide range of plant products frozen or preserved by sterilizing, whose culinary use is growing. But the quality of these products has decreased, the material may be affected by the storage modules to suppliers or customers and product type. Our study followed the evolution of the nutritional characteristics of three varieties of peas grown in the Galati region subjected to freezing or sterilization, and their behavior during food processing.

Keywords

• peas
• storage
• nutritional components
• vitamin C
• antioxidant capacity