Journal ArticleDOI
Functional and textural properties of a dehulled oat (Avena sativa L) and pea (Pisum sativum) protein isolate cracker
E. Morales-Polanco,Rocio Campos-Vega,Marcela Gaytán-Martínez,L.G. Enriquez,Guadalupe Loarca-Piña +4 more
TLDR
In this article, the nutritional, antioxidant and physical properties of a cracker made from dehulled oat flour ( Avena sativa L) and pea ( Pisum sativum ) protein isolate (COP) was investigated.Abstract:
In this study, the nutritional, antioxidant and physical properties of a cracker made from dehulled oat flour ( Avena sativa L) and pea ( Pisum sativum ) protein isolate (COP) was investigated. The COP was compared against two commercial crackers, showing a higher nutritional content, emphasizing its high value of protein (24.66 g/100 g cracker), total fiber (18.45 g/100 g cracker) insoluble fiber (13.05 g/100 g cracker), vanillin (0.932 μg/100 g cracker), p -cumaric (0.861 μg/100 g cracker) and avenantramide (1.160 μg/100 g cracker) as well as the low content of lipids (9.07 g/100 g cracker), carbohydrates (62.13 g/100 g cracker), total phenolic compounds (0.42 mgGAE/g cracker) antioxidant capacity DPPH (26.93 μmol eq. Trolox/g cracker) and ABTS (171.61 μmol eq. Trolox/g cracker). Certain differences were also found in textural properties, the COP exhibited lower hardness (19.04 N), and gumminess (4.07 N), and higher values of cohesiveness (0.35), springiness (0.45 mm), and chewiness (0.35). Based on these results, dehulled oat and pea protein isolated crackers have the potential to confer health benefits.read more
Citations
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Journal ArticleDOI
The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives.
TL;DR: The current status of the knowledge regarding pea protein is reviewed, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.
Journal ArticleDOI
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
TL;DR: Current research indicates the importance of developing extraction and drying technologies to reach target techno-functional and organoleptic attributes of pea proteins and a better modulation of processing steps can enable designing high-quality pea protein rich food and beverage.
Journal ArticleDOI
Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds
Aurea K. Ramírez-Jiménez,Marcela Gaytán-Martínez,Eduardo Morales-Sánchez,Guadalupe Loarca-Piña +3 more
TL;DR: In this article, a mixture design was used to generate 27 different combinations of ingredients that were evaluated in a ranking test to select the most preferred formulations to assess the acceptance and nutritional and bioactive compounds content of a snack bar elaborated with common bean and oat flour.
Journal ArticleDOI
Nutritional and functional properties of durum wheat bran protein concentrate
Nabeel T. Alzuwaid,Nabeel T. Alzuwaid,Nabeel T. Alzuwaid,Mike Sissons,Barbara Laddomada,Christopher M. Fellows +5 more
Journal ArticleDOI
Nutritional and functional characterization of different oat (Avena sativa L.) cultivars
TL;DR: Oats cultivar SGD-81 would be good substitute of fiber and also loaded with other promising functional attributes including total flavonoid contents, total phenolic contents,total flavonol conetnts and anthocyanin contents, indicating great potential for value addition of the oat cultivar.
References
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Estimation of Scavenging Activity of Phenolic Compounds Using the ABTS^·^+ Assay
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