Utilization of pea pod powder for formulation of instant pea soup powder

Abstract

Pea (Pisum sativum) family Fabaceae, a common green pod-shaped vegetable is widely grown as a vegetable crop during winter months of October-November. India is the second largest producer of green peas next to China. About 35%-40% of solid waste (green pea peels or pea pods) is generated, after removal of peas from their pods. Pea pods have immense health benefits, as they are an outstanding source of nutrients like vitamins, minerals, and dietary fiber, as well as are low-calorie, low-fat, and cholesterol-free (Pathak, Mandavgane, & Kulkarni, 2016). Fruit and vegetable by-products are potentially valuable sources of bioactive compounds, such as carotenoids, polyphenols, vitamins, dietary fiber, etc. These phytochemicals find immense applications in the food, pharmaceutical, and textile industry where they are used for the development of functional or enriched food, for medicinal purposes, and dye manufacturing, respectively (Sagar, Pareek, Sharma, Yahia, & Lobo, 2018). Waste utilization can thus serve to improve human health by means of product development and also helps to mitigate environmental problems which are a vital step toward attainment of sustainable development goals. Soup is one of the traditional foods which significantly contribute to nutritional requirement and serves as an appetizer (Vashista, Kawatra, & Sehgal, 2003). Russia and China are the world's two largest soup consumption markets (Plunkett, 2008). In recent years, the modern lifestyle is fast pacing up and an increased number of people live solitary, leading to a substantial increase in the number and variety of instant and ready-to-eat foods available to the consumer. The fiber-rich products are increasingly gaining attention in every form of food due to their positive impact on health. Dietary fiber helps to adjust the blood sugar level (Lindstrom et al., 2006; Murakami, Kohno, Matsuda, & Yoshikawa, 2001)and reduce cholesterol levels in the blood by reducing the absorption of oil (Anderson, 1987). Soups can serve as a good means to incorporate fiber in diets as they are consumed primarily to augment healthy food. In this perspective, improvement in fiber content of soups has been

Pea peels as a value-added food ingredient for snack crackers and dry soup

“…The high viscosity of 15% DGCPp soup may be due to the greater percentage and the functionalities of DGCPp. These findings are consistent with Hanan et al 41 who reported a similar increase in the viscosity of soup pea pod where the peak viscosity of the control soups was 219.7 mPas. Soup samples prepared with DGCPp were more viscous.…”

“…DGCPp soup (10%) recorded the highest score of the quality attributes among the three DGCPp supplemented soups and was the most highly acceptable one. Similarly, Hanan et al 41 reported that when pea peel powder was increased above 12.5% in the soup formulation, the sensory score of soup decreased. Similarly, Belghith-Fendri et al 42 also found that elevation of pea pod powder above 15% in cake resulted in minimal sensory scores.…”

“…We found that the moderate viscous DGCPp soup (10%) was the most acceptable one. In contrast, Hanan et al 41 and Ravindran, Matia-Merino 43 found that high viscosity soup is more acceptable in the sensory evaluation than low viscous soup. Verma 44 also stated that psyllium husk in soup at higher percentages was found to have lower sensory scores for organoleptic characteristics.…”

Potential health benefits of garden pea seeds and pods: A review

“…Here the pods, or peel of the pea are considered as waste by-products which occupies 55% of the total volume of green peas at the fresh harvested time, the majority of which is disposed as waste and have not generally gained much attention intending to be used (Figure 1). Peapods are agro-industrial by-products emanating from food industries and represents abundant source of natural food bioactive and phenolic antioxidants (Guo et al, 2019;Hanan et al, 2020). Annually in India, peapod waste is discarded in a large amount of almost 1 million ton.…”

Study of microwave and convective drying kinetics of pea pods (Pisum sativum L.): A new modeling approach using support vector regression methods optimized by dragonfly algorithm techniques

“…For these reasons they have been considered also as a source of dietary fibers (Mateos‐Aparicio et al, 2010a, 2010b). Some scientists studied their possible use in human nutrition by supplementing them in formulating instant soup (Hanan et al, 2020) and in bread enrichment (Belghith Fendri et al, 2016). It also appears that pea pods possess several health benefits, especially antioxidant and anti‐inflammatory activity (Kumari & Deka, 2021).…”