SMOOTH AND WRINKLED PEAS .1. GENERAL PHYSICAL AND CHEMICAL CHARACTERISTICS

Twelve smooth pea cultivars contained less crude protein, free lipid, ash, glucose, and sucrose and more starch than four wrinkled pea culti vars. Lipid content was correlated (p < 0.001) with starch, and ash wa s correlated (p < 0.01) with compression hardness. Wrinkled seeds with a lower starch content were higher in starch amylose content than smo oth peas. Starch gelatinization temperature by differential scanning c alorimetry ranged from 72.0 to 74.7 degrees C in smooth and from 89.5 to 89.8 degrees C in wrinkled cultivars and was 82.8 degrees C in a cr oss between the two types. The transition enthalpy was positively corr elated with amylopectin content of pea flours. Crushing hardness was h igher for small-seeded than for large-seeded cultivars (p < 0.001). Th e yield of abrasively dehulled wrinkled seeds (84.1%) was smaller than the yield of dehulled smooth seeds (89.9%). The correlation between h ardness tests of whole seeds (compression and abrasion) and of pea flo ur (particle size index) was highly significant.