Processing peas for producing macaroni
1997
Frias, J. | Kovacs, E. | Sotomayor, C. | Hedley, C. | Vidal-Valverde, C.
Pea flour from green and yellow mature pea seeds (Pisum sativum) was processed by adding emulsifiers (Glycerol-monostearate GMS, and Amidan 250 B polar type monoglyceride, A 250). Doughs obtained were cooked for 15 min and 30 min in order to investigate the effect of the presence of emulsifiers aned cooking treatment. The quality of macaroni was examined, cooking properties were defined and sensory assessment established. Changes in protein structure were studied by solution fractioning and SDS-PAGE. Modification of the monosaccharide, disaccharide and alpha-galactoside contents and trypsin inhibitor activity (TIA) were also studied. The addition of emulsifiers improved dough quality. Emulsifiers fundamentally change the solubility of protein fractions, and they were able to promote the soluble fraction molecular weight distribution and the infiltration of low molecuilar weight fractions into the protein network. The soluble carbohydrate content was not modified by the addition of emulsifiers whilst cooking time affected its content. alpha-Galactoside content and TIA were reduced after the addition of emulsifiers and thwe cooking of peas.
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