Use of pea (Pisum sativum L.) flours and fractions as food ingredients : effect on texture, sensory results, antioxidant activity and total phenolic content
Bibliographic record
Abstract
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.VI VII VIII 4.3.8Statistical analyse,s ................. ...
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".