Effect of extrusion and enzyme modification on functional and structural properties of pea peel (Pisum sativum L.) insoluble dietary fibre and its effect on yogurt rheology

Abstract

The enzyme and extrusion modifications of insoluble dietary fibre (IDF) of green pea peel were done to improve the functional and structural properties. The effect of the modified IDF on the yogurt rheology was also examined. The enzyme treatment was done with different concentrations of cellulase and xylanase, while the extrusion modification was done with different cooking temperatures. The typical honeycomb morphology of control IDF got changed after both modifications. Brunauer-Emmett-Teller (BET) surface area ranged from 11.892 to 15.358 m 2 g −1 for enzyme-modified sample. Enzyme-modified IDF (M2) sample showed higher water retention capacity (3.25 g g −1 ), swelling capacity (8.89 mL g −1 ), oil absorption capacity (3.25 g g −1 ), cation exchange capacity (0.86 mmol g −1 ) and glucose adsorption capacity (4.73 mM) as compared to the extrusion-modified samples. The glucose dialysis retardation index (GDRI) was significantly higher for enzyme-modified samples (P < 0.05). The addition of modified IDF to yogurt changed oscillatory rheological and viscoelastic behaviour, which was linear and enhanced supramolecular interaction during gel formation. The results of the present investigation exhibited a method of customising IDF for food fortification.

Composition of Powdered Freeze-Dried Orange Juice Co-Product as Related to Glucose Absorption In Vitro

“…Finally, with respect to IRDG ( Table 2 ), the CoP presented a higher value than other citrus fruits such as lemon (5%) [ 61 ], but lower than other foods such as asparagus powder co-product [ 29 ], banana, dragon fruit and cantaloupe [ 62 ] or pea peel [ 63 ], among others, with values ranging from 15 to 48%. Despite the high fibre content of CoP, this low IRDG can be justified by the low soluble fibre content mentioned above ( Table 1 ).…”

Selected physicochemical and morphological properties of Gamma‐Irradiated tapioca flour, rice flour, and pea flours

“…Flour modification changes physical and chemical characteristics of native flour for improved functional characteristics (Kanatt, 2020;Kumari et al, 2022;Alamu et al, 2023;Pedcharat et al, 2023). There are various methods for modifying flour, for instance, chemical and enzymatic methods, which have some limitations and drawbacks.…”

Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme®L

“…Complex enzymatic modification significantly increased the wheat bran IDF's ability to retain oil and absorb nitrite ions (Zhang et al., 2019). Cellulase modification resulted in a looser honeycomb structure and greater surface porosity of IDF, and the swelling‐holding capacity (SHC) increased accordingly, thus improving satiety (Kumari et al., 2022; Sang et al., 2022). Moreover, ginger residue IDF modified with cellulase had better oil‐holding capacity (OHC) and the ability to bind cholesterol and cholic acid (Wang et al., 2020).…”