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Pea peels as a value-added food ingredient for snack crackers and dry soup

The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehyd...

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Autores principales: Mousa, Mona M. H., El-Magd, Mohammed A., Ghamry, Heba I., Alshahrani, Mohammad Y., El-Wakeil, Nora H. M., Hammad, Eman M., Asker, Galila A. H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8610970/
https://www.ncbi.nlm.nih.gov/pubmed/34815462
http://dx.doi.org/10.1038/s41598-021-02202-5
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author Mousa, Mona M. H.
El-Magd, Mohammed A.
Ghamry, Heba I.
Alshahrani, Mohammad Y.
El-Wakeil, Nora H. M.
Hammad, Eman M.
Asker, Galila A. H.
author_facet Mousa, Mona M. H.
El-Magd, Mohammed A.
Ghamry, Heba I.
Alshahrani, Mohammad Y.
El-Wakeil, Nora H. M.
Hammad, Eman M.
Asker, Galila A. H.
author_sort Mousa, Mona M. H.
collection PubMed
description The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values.
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spelling pubmed-86109702021-11-24 Pea peels as a value-added food ingredient for snack crackers and dry soup Mousa, Mona M. H. El-Magd, Mohammed A. Ghamry, Heba I. Alshahrani, Mohammad Y. El-Wakeil, Nora H. M. Hammad, Eman M. Asker, Galila A. H. Sci Rep Article The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values. Nature Publishing Group UK 2021-11-23 /pmc/articles/PMC8610970/ /pubmed/34815462 http://dx.doi.org/10.1038/s41598-021-02202-5 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Article
Mousa, Mona M. H.
El-Magd, Mohammed A.
Ghamry, Heba I.
Alshahrani, Mohammad Y.
El-Wakeil, Nora H. M.
Hammad, Eman M.
Asker, Galila A. H.
Pea peels as a value-added food ingredient for snack crackers and dry soup
title Pea peels as a value-added food ingredient for snack crackers and dry soup
title_full Pea peels as a value-added food ingredient for snack crackers and dry soup
title_fullStr Pea peels as a value-added food ingredient for snack crackers and dry soup
title_full_unstemmed Pea peels as a value-added food ingredient for snack crackers and dry soup
title_short Pea peels as a value-added food ingredient for snack crackers and dry soup
title_sort pea peels as a value-added food ingredient for snack crackers and dry soup
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8610970/
https://www.ncbi.nlm.nih.gov/pubmed/34815462
http://dx.doi.org/10.1038/s41598-021-02202-5
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