Resumen

ANDRADE, Johana C; PINCHAO, Yamid A; OSORIO, Oswaldo  y  MEJIA, Diego F. Processing Peas (Pisum sativum L.) Part 5: Development of an Edible Coating Compound for the Conservation of Pea (Pisum sativum L.). Inf. tecnol. [online]. 2016, vol.27, n.5, pp.15-26. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642016000500003.

The feasibility of using and edible coating for the conservation of pea grains (Pisum sativum L.) Andina cultivar. The process involved a fist stage of optimization of the formulation that assessed the proportion of both cassava starch and laurel wax the raw materials used in the elaboration of the coating. To optimize the formulation a factorial design 3² randomized by blocks based on the weight loss as response variable was used, employing the statistical program Statgraphics Centurion XVI.II. The last stage corresponded to the evaluation of the effect of the coating on the respiratory rate, weight loss, color index and firmness of the legume. For this reason, a completely randomized design by a comparison means of Tukey test (95% confidence) was used. The coated samples showed a reduction in the weight (28%) and in the respiration rate (20%) compared to the control samples, preserving the color and without a significant effect on the grain firmness.

Palabras clave : polymer; emulsion; useful life; laurel wax; cassava starch.

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