COMPARATIVE STUDY ON THE CONSERVATION OF NUTRITIONAL ELEMENTS OF PEAS DURING STORAGE AND FOOD PROCESSING II. SENSORY ANALYSIS

Abstract

The Romanian market has been flooded with a wide range of frozen products or products preserved by sterilization. The quality of these products is reduced or altered by the storage modules, suppliers or customers, product type, and last but not least, by the quality of raw materials subjected to conservation. This 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
• sensory analysis
• storage
• total chlorophyll a and b