COOKING CHARACTERISTICS OF SPLIT PEAS TREATED WITH INFRARED HEAT

The objective of this study was to determine the effects of micronizat ion (high intensity infrared heat) on water hydration rate and cooking time of split peas, and the functional properties of the protein and starch components in the micronized peas. Split peas at 26% moisture c ontent were micronized for 90 s using a 500 W infrared tubular quartz lamp to a final moisture of 15% without affecting the exterior or inte rior color of the pens. Micronization increased water hydration rate b y 7% and cooking time was decreased by one-third. The pea proteins wer e denatured and starch grannies pregelatinized by the heat treatment s o that granule disintegration was enhanced during amylography. Microni zation was an effective technique for instantizing split peas and expa nding food uses for dry peas.