Work

Development of soluble dietary fiber incorporated black pea protein slice: Physicochemical, textural, and rheological properties

Year: 2023

Type: article

Abstract: Soluble dietary fiber is an important constituent that inherits putative health attributes. Similarly, protein is an essential macronutrient also known to modulate essential physiological functions in the body. Consequently, there has been a persistent question about the utilization of soluble dietary fiber in food formulation generating avenues for functional foods. Thereby, the present study attempted to determine the physicochemical, textural, and rheological properties of soluble dietary fiber (0.5-2.0%) incorporated in black pea protein slices. Black pea, an efficacious crop of the Himalayan region, of India, contains a high amount of protein. Results revealed an increasing trend in proximate composition after incorporating soluble dietary fiber with the maximum amount of protein ranging from 13.21%-15.74%. On the contrary, textural attributes as hardness and resilience exhibited a decreasing trend with increased incorporation of soluble dietary fiber. Similarly, the techno-functional and rheological properties also improved with increased incorporation of soluble dietary fiber. The black pea protein slice with soluble dietary fiber incorporation exhibited enhanced overall acceptability compared to control whereas the colour values showed scant darkness. Therefore, the present study emphasizes on utilization of soluble dietary fiber to form value-added functional food ingredients.

Source: Measurement Food

DOI: 10.1016/j.meafoo.2023.100112

Authors: Shriya Bhatt, Rashim Kumari, Mahesh Gupta

Institutions: Institute of Himalayan Bioresource Technology, Academy of Scientific and Innovative Research

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,000