Sammanfattning

Pea pod shells, which account for 30-40% of fresh green peas weight and form major waste in pea industry were blanched and dehydrated. Analysis revealed a nutritious, sweet, fibrous material with potential for use as ingredient for functionalizing popular foods. The pea pod powder (PPP) was incorporated in eggless, low fat mayonnaise with the objective of enriching it with dietary fibre and micronutrients. Inclusion of PPP in mayonnaise led to better sensory attributes which corroborated with rheological and textural parameters. Droplet distribution and higher hysteresis area and consistency coefficients results indicated beneficial effect of PPP on emulsion stability. The tribological profile investigation clearly revealed distinct sensory profile amongst samples correlating with sensory acceptance. Higher activation energy and heat stability index demonstrated higher stability of emulsions in the presence of PPP.

Nyckelord

Pea pod; Mayonnaise; Texture; Stability; Tribology

Publicerad i

Journal of Food Measurement and Characterization
2020, Volym: 14, nummer: 5, sidor: 2402-2413
Utgivare: SPRINGER

SLU författare

• Basu, Santanu

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap


Publikationens identifierare

DOI: https://doi.org/10.1007/s11694-020-00487-0

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/107348