A Lexicon of Descriptive Sensory Terms for Peas (Pisum sativum L.): A Systematic Review.

ABSTRACT:

Background

The popularity of peas (Pisum sativum L.) and pea-derived products is constantly growing globally and is estimated to continue to do so at an average annual rate of 12%. This is partially stimulated by the increase in the consumption of meat analogues and the popularisation of animal-protein-free diets. Peas are considered a great source of protein and dietary fibre and are not depicted as allergenic, making them a good replacement ingredient for other legumes such as soy. Peas are also considered good for the environment, mainly due to their nitrogen fixation capabilities. Despite the above benefits, sensory quality is still a limiting factor in increasing consumer acceptance of peas and pea-derived products.

Results

This review has been conducted in accor

SUBMITTER: Lara SW 

PROVIDER: S-EPMC11276475 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature