BACKGROUND : The acceptability of frozen green peas depends on their sensory quality.
There is a need to relate physico-chemical parameters to sensory quality. In this research,
six brands of frozen green peas representing product sold for retail and caterer’s markets
were purchased and subjected to descriptive sensory evaluation and physico-chemical
analyses (including dry matter content, alcohol insoluble solids content, starch content,
°Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour
measurements) to assess and explain product quality.
RESULTS : The sensory quality of frozen green peas, particularly texture properties, were well
explained using physico-chemical methods of analysis notably alcohol insoluble solids, starch
content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to
caterer’s class peas although one caterer’s brand was comparable to the retail brands. Retail
class peas were sweeter, smaller, greener, more moist and more tender than the caterer’s
peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch,
alcohol insoluble solids, dry matter content and hardness measured.
CONCLUSIONS : The sensory quality of frozen green peas can be partially predicted by
measuring physico-chemical parameters particularly °Brix and to a lesser extent hardness by
texture analyser, alcohol insoluble solids, dry matter and starch content.