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标题：Research on Possibility of Dry Pea Usage for Production of Dry S
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作者：Duygu Göçmen ; İsmet Şahin
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2000
卷号：25
期号：2
出版社：Association of Food Technology, Turkey
摘要：Healthy physical and mental growth of a human is only possible by balanced nutrition. This can be achieved firstly by the consumption enough protein, especially animal protein. Vegetable products rich in protein and specially legumes should primarily be used in conditions of which animal food can not be taken efficiently in daily diet. With a fairy high nutrition value, pea is a considerable kind of legume. This study has been carried out with the aim of investigating the use of food easy to prepare, supplemented with animal protein at a certain rate and suitable in price, utilising this product. in this research, mature dry pea varieties of 1996-1997 products, Niva, Solo and Maro has been used. Firstly peas has been milled with or without pod and after being treated by either with or without heat procedure, they has been processed to dry soup with additions of egg, milk and yoghurt. As a result, it has been concluded that poding and heat treatment caused the remove of raw bean odour in the product. Related to these results, it has been determined that for an easier procedure, peas should be processed with heat treatment. The most appropriate product in flavour and odour has been obtained with either eight eggs and 100 ml milk or four eggs and 200 g yoghurt per a kilo of peca ftour.