Pea pod powder to enhance the storage quality of buckwheat bread

Hanan, Entesar; Rudra, Shalini Gaur; Sharma, Vasudha; Sagar, Vidya; Sehgal, Shalini

doi:10.1007/s42535-021-00259-1

Cited by 9 publications

(9 citation statements)

References 48 publications

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“…wileyonlinelibrary.com/jsfa the proportion of ash determined as 5% 27 and this ash content is higher than many vegetable wastes such as tomato peel fiber. 42 In parallel with our observation, Hanan et al 28 reported that addition of PPP caused an increment in the ash content of buckwheat bread in comparison with the control sample. Besides, Mousa et al 41 revealed that ash content was significantly increased in crackers with 15% PPP relative to crackers prepared with 5% and 10% PPP.…”

Section: Resultssupporting

confidence: 89%

“…In the literature review, it was observed that PPP is rich in the proportion of ash determined as 5% 27 and this ash content is higher than many vegetable wastes such as tomato peel fiber 42 . In parallel with our observation, Hanan et al 28 . reported that addition of PPP caused an increment in the ash content of buckwheat bread in comparison with the control sample.…”

Section: Resultssupporting

confidence: 85%

“…Pea pods have a rich content, including 51% fiber, 28.2% carbohydrates, 14.2% crude protein, 4.5% lipids, and 4.5% ash 24 . Therefore, they have been used as a natural enriching agent in the production of many foodstuffs to convert these wastes into useful products with high nutritional value 25‐28 . The focus of our study was to investigate the prebiotic potential by using these wastes, which are generated on a large scale in the pea processing industry, in probiotic ice cream.…”

Section: Introductionmentioning

confidence: 99%

“…24 Therefore, they have been used as a natural enriching agent in the production of many foodstuffs to convert these wastes into useful products with high nutritional value. [25][26][27][28] The focus of our study was to investigate the prebiotic potential by using these wastes, which are generated on a large scale in the pea processing industry, in probiotic ice cream. Previously, industrial residues with good nutritional properties were used to support fermentation or increase the number of probiotics.…”

Section: Introductionmentioning

confidence: 99%

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Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects

et al. 2022

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BACKGROUND In this study, pea (Pisum sativum L.) pod powder (PPP) was incorporated (1% and 3% w/w) into a probiotic ice cream formulation containing Enterococcus faecium M74 to investigate the potential effect of PPP on the probiotic survivability in the ice cream throughout 60 days of frozen storage. Moreover, the produced symbiotic ice creams were evaluated for their physiochemical properties, stability, and sensory acceptability. RESULTS Incorporation of PPP into ice cream caused significantly (P < 0.05) increased protein and ash content and lower pH values. Besides that, the addition of PPP resulted in ice creams with higher hardness and lower overrun. A significant diminishing was observed in the melting rates of the ice creams as the percentage of PPP increased and storage time progressed. Ice cream with PPP presented lower lightness and higher greenness and yellowness compared with control. All ice creams had viable counts of E. faecium M74 of ≥6 log cfu g−1 during storage and provided the number of viable cells that the probiotic product should contain. On day 60, the viability of E. faecium M74 in ice cream containing 1% PPP (7.64 ± 0.02) was higher than the control (7.28 ± 0.00). Sensory analyses revealed that there was no statistical difference in ice cream with 1% PPP and the control without PPP in terms of general acceptability. CONCLUSION These results suggest that pea pods, which is a waste product of the pea industry and obtained at zero cost, could be used as a potential prebiotic and an agent to improve technological properties of dairy products. © 2022 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects

et al. 2022

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“…It has the potential to be processed industrially due to its biopolymer content (protein and carbohydrates), and availability in large quantities worldwide. It has been used in the form of powder for different types of food applications as a dietary fiber source, which was incorporated into buckwheat bread (Hanan et al, 2021), mayonnaise (Rudra et al, 2020), instant pea soup (Hanan et al, 2020), jaggery biscuit (Garg, 2015), and cake (Belghith-Fendri et al, 2016).…”

mentioning

confidence: 99%

Ultrasound and enzyme‐pretreated extraction for the valorization of pea pod proteins

Karabulut,

Yildiz,

Karaca

et al. 2023

J Food Process Engineering

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Pea pod (PP) is an agricultural by‐product with 10%–13% protein content which has a potential to be converted to value‐added ingredients. In this study, different protein extraction strategies including three different solvents (water, salt, and alkaline) and two different pretreatments (ultrasound [US] and enzyme such as pectinase and Viscozyme®) before conventional alkaline extraction were employed to maximize the extraction yield. The US‐pretreated alkaline extraction achieved the highest yield (21.1%) in protein extracts under optimum conditions (30% amplitude for 5 min). PP protein concentrates showed significant differences in solubility, sodium dodecyl sulfate–polyacrylamide gel electrophoresis protein patterns, scanning electron microscopy images, and color depending on the applied extraction method. All PP residues after extraction still remained protein (5.2–8.0 g/100 g) regardless of the extraction techniques, representing the challenges in protein extraction from agricultural by‐products with a lignocellulosic matrix. The combined use of US and enzyme treatments should be further investigated for higher extraction yields.Practical ApplicationsAgricultural wastes and by‐products could be potential protein sources; however, their lignocellulosic structure could be challenging for protein extraction. In the current study, different extraction strategies including ultrasound (US) and enzyme pretreatments were performed for the extraction of proteins from pea pods which is an agro‐industrial by‐product. Results suggest that US pretreatment may have promising applications for the extraction of valuable compounds from agricultural and industrial by‐products, contributing to sustainable food processing strategies.

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A review on nutritional composition, health benefits and potential applications of by-products from pea processing

Nasir

Zaidi²,

Tabassum³

et al. 2022

Biomass Conv. Bioref.

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Pea pod powder to enhance the storage quality of buckwheat bread

Cited by 9 publications

References 48 publications

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects

Ultrasound and enzyme‐pretreated extraction for the valorization of pea pod proteins

A review on nutritional composition, health benefits and potential applications of by-products from pea processing

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