Screening of pea varieties of Sweden : for physical, chemical & functional properties

Sammanfattning: There is a need for improved resource efficiency in the food chain, while still producing nutritious foods with a low environmental impact. A crop with a favourable nutritional profile, while being well suited for cultivation in Swedish environmental condition is the field pea (Pisum Sativum L.). The purpose of this study was to provide information about the genetic and environmental effect on the physical, chemical and functional properties of peas. Physical, chemical and functional properties were analysed of pea seeds of three different varieties cultivated at three different years. Moreover, an additional pea variety was studied, with samples being provided from one year only. Pasting properties, oil absorption capacity, water absorption capacity and starch content were also analysed for some pea flour fractions. Additionally, scanning electron microscopy were performed on a few whole flour samples as well as the flour fractions of selected varieties. The results showed differences between varieties as well as by cultivation years in several of the different variables studied. For instance, there was a significant difference in the average size of seed between years as well as between varieties. The analyses of the pea flour fractions showed differences in composition and functional properties compared to the whole pea flour, although these results need to be confirmed in further studies with more samples. In conclusion, variety and year appear to affect the physical, functional and chemical properties of peas. However, the results need to be confirmed by further studies including more samples and preferably, also considering effects of different environments and storage.