Use of pea (Pisum sativum L.) flours and fractions as food ingredients : effect on texture, sensory results, antioxidant activity and total phenolic content
Notice bibliographique
Résumé
The purpose of the research was to formulate food products such as tortillas and extruded, expanded snack food products using pea flour and pea fractions.Tortillas were made from 5 different formulations of pea flour, pea hull and wheat flour.Each was evaluated for diameter, thickness and rollability characteristics as well as colour, cohesiveness and firmness.Through optimization by response surface methodology for cohesiveness and firmness of tortillas, it was found that 27o/o pea flour and, 5Yo pea hull from the Eclipse yellow pea variety and 26Yo pea flour and 4%o pea hull from the Cooper green pea variety could be incorporated in tortillas without compromising texture based on results from the 2006 crop year.Through sensory testing, it was found that these optimized formulations scored a seven of nine on a nine point hedonic scale, similar results for the control wheat flour tortillas.Pea flour, pea hull and pea starch were also used to make an expanded, extruded snack food product.By testing the shear strength, bulk density and expansion ratio of the final products and comparing the attributes to existing products on the market, it was apparent that a texturally acceptable product was created.Pea flour tended to have a positive effect on the texture of the extrudate (up to 50%;o pea flour addition which was tested).Processing temperature also had a significant effect on the expansion ratio and bulk density of the final product but did not affect shear strength.Of three samples tested in sensory evaluation, the sample which most closely represented ideal product characteristics was a 50%o whole yellow pea flour sample without added hull and extruded at a final barrel temperature of 120"C as opposed to a 50Yo whole yellow pea V flour without added hull processed at 135"C or a 50Yo whole yellow pea flour with 10% added hull processed at 135"C.The antioxidant activity of tortillas and extrudates made using pea flour and pea fractions was tested using the ABTS, DPPH and ORAC methods while total phenolic content was measured using the Folin-Ciocalteau method.A reduction in antioxidant activity and total phenolic content occurred in processed pea flour, pea hull and wheat flour tortillas.For extrudates, a reduction occurred in antioxidant activity and the total phenolic content when using the ABTS and Folin-Ciocalteau methods respectively while the ORAC method indicated that the antioxidant activity increased with processing.These differences may have occurred due to the reaction of different antioxidants with different antioxidative capacity between each method.Temperature of processing likely had an impact on the results for antioxidant activity and total phenolic content.By incorporatingpea flour and pea fractions in tortillas and extruded, expanded snack foods, pea producers will benefit from the use of peas in a value added food product while consumers will benefit from having a product using a nutritionally superior ingredient.
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Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,000 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».