Authors: Navjot Kaur Brar,
Rani P. Ramachandran,
Published in: CSBE-SCGAB Technical Conferences » AGM Vancouver 2019
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Description: A comparative study of two processing methods, hot air (HA) and superheated steam (SS) was done on functional and nutritional properties of yellow peas. Peas are good source of plant protein and marketed as dry/split peas, soups, snack foods, and high-fiber breads and pasta. In the present study, the effectiveness of the two processing methods (HA and SS) was considered based on properties of Manitoba-grown yellow peas. The properties evaluated were moisture content, drying characteristics, hydration capacity, cooking characteristics, protein content, and microstructure of peas post processing. The processing conditions showed significant effect (p<0.05) on all measured properties of processed peas. The experiments were conducted for three processing temperatures (120, 135, 150? C) and 1m/s velocity for both HA and SS with a 10 min processing time. Superheated steam caused a decrease in moisture content from 20% to up to 8.4-12.6 % as compared to HA, which was in the range of 6.3-9.1% for the selected operating conditions. An increase in hydration capacity was found in the range of 12.6-27.7% for SS and 5.8-12.3 % for HA. As per the cooking characteristics, steam processed peas needed less compressive force in Ottawa compression cage as compared to HA processed peas for all cooking times (5,10,15 min). The amount of protein denatured was 1.20, 2.16 and 2.38 % for HA and 0.38, 0.44 and 0.75 % for SS at 120, 135 and 150 ?C, respectively. Hence, this study has demonstrated that peas can be processed successfully with the SS.
Keywords: Yellow peas, superheated steam, hot air, protein, cooking, microstructure
Conference name: CSBE/SCGAB 2019 Annual Conference, Vancouver, BC, 14-17 July 2019.
Publication type: Text.Abstract
Language 1: en
Rights: Canadian Society for Bioengineering