Smooth peas, wrinkled peas and garbanzo beans in production of sweetened paste

Smooth peas, wrinkled peas and garbanzo beans were evaluated for production of sweetened paste with regard to yield and quality. Wrinkled peas require d longer cooking times (6.5 h and 5.5 h) than smooth peas (2.5 h) and garba nzo beans (3.5 h). The yield of fine cotyledon particles which were used fo r production of sweetened paste was 65.8% for garbanzo bean cv. Sanford, 63 .2% for smooth pea cv. Columbian, but only 33.7% for wrinkled pea cv. Alswe et and 30.1% for wrinkled pea cv. Bonito. Scanning electron microscope (SEM ) pictures revealed that the fine fraction consisted of single, intact cell s, while the coarse fraction, which was removed with hulls during paste pre paration, was made of clusters of cells with extensive connective tissue. S EM results provided evidence that connective tissue prevented separation of cells during the process and is responsible for formation of coarse fracti on, which did not pass through the screen during the paste production proce ss. The fine fraction for all legumes had higher starch content than the co arse fraction, but lower protein, ash and free lipids content. The fine fra ction contained 50.1% and 59.2% of particles smaller than 106 mm for garban zo bean cv. Sanford and smooth pea cv. Columbian, respectively, but only 25 .5% for wrinkled pea cv. Bonito and 18.7% for wrinkled pea cv. Alsweet. The refore, smoothness and melting rates were highest in smooth peas and lowest in both wrinkled pea cultivars. There were no significant differences in o verall acceptance between pastes prepared from smooth peas, wrinkled peas a nd garbanzo beans and commercial azuki paste.