Glycine betaine-mediated protection of peas (Pisum sativum L.) during blanching and frozen storage

Jayaranjan R. Kar, John E. Hallsworth, Rekha S. Singhal

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


We used glycine betaine (5–20% w/v) for blanching green peas (100°C, 60 s), and their subsequent freezing and storage (–20°C, 90 days). Blanching after the addition of glycine betaine at ≥10% (w/v) followed by a 90 day storage period which resulted in the most desirable outcome: higher vitamin C levels, a superior green color, enhanced organoleptic quality and texture, and improved retention of peroxidase and lipoxygenase activity relative to control peas (no glycine betaine added). Microscopic characterizations of control and treated peas revealed that glycine betaine acts as a cryoprotectant which maintains cellular integrity. Glycine betaine (10% w/v) could be used commercially for production of frozen peas with better quality attributes.
Original languageEnglish
Pages (from-to)2510-2521
JournalInternational Journal of Food Properties
Issue number11
Early online date14 Oct 2015
Publication statusPublished - 2016

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