[Inactivated pea flour (Pisum sativum) in bread making].
Pea flour (Pisum sativum) is a relatively cheap protein source and it is scarcely utilized in making widely consumed products. It provides a good opportunity to improve the amino acidic profile. The purpose of this study was to determine the effect of the enzymatic inactivation of pea on bread characteristics, made with levels of 5, 10 and 15% of pea flour. Protein and lysine contents were determined and then chemical score obtained considering lysine as limiting amino acid. Sensory evaluation was carry out by six trained panelists using quantitative descriptive analysis (QDA) and analysis of variance (ANOVA) at p = 0.05. Residual lipoxygenase activity was 48.6% when heat treatment was made during 1 minute, and only 2.1% when the heat treatment was carry out during 1.5 minutes. Highest specific volumes of bread were obtained with pea flour treated during 1 minute. The sensory evaluation by panel determined that pea flour at a level of 5% could be successfully substituted for both heat treatments. But pea flour substitution at levels of 10 and 15% had adverse effects on specific volume and sensory characteristics.
Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina.
María Celia
MC
Alasino
Oscar Daniel
OD
Andrich
Nora Guadalupe
NG
Sabbag
Silvia Claudia
SC
Costa
María Adela
MA
de la Torre
Hugo Diego
HD
Sánchez
D000704:Analysis of Variance; D001939:Bread / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis; D004789:Enzyme Activation; D005433:Flour / Q000032:analysis*; D005511:Food Handling; D008084:Lipoxygenase / Q000737:chemistry / Q000378:metabolism*; D008239:Lysine / Q000032:analysis*; D009751:Nutritional Requirements; D018532:Pisum sativum / Q000737:chemistry / Q000201:enzymology*; D013649:Taste
D004044:Dietary Proteins; D008084:Lipoxygenase; D008239:Lysine