Pea pod valorization for development of bread sticks using composite flours

Abstract

newline The present investigation was carried out with the objective to utilize pea pod powder for development of bread sticks and to ascertain the functional, physico-chemical and organoleptic characteristics during storage. For the development of pea pod powder, the fresh pea pod was subjected to six different drying methods viz., sun, solar, tray, microwave, freeze and osmotic drying. The results revealed that among drying methods, freeze dried pea pod recorded the highest functional parameters (water absorption capacity-3.22 g/ml, oil absorption capacity-2.28 g/ml, foam capacity-9.30% and foam stability-3.21%), maximum crude protein (15.02%), crude fibre (8.95%), potassium (1832.65 mg/100g) and iron content (10.45 mg/100g). The highest total phenolic content (325.34 mg GAE/100g), total flavonoid content (39.13 mg QE/100g) antioxidant activity (356.27%) and and#946;-carotene (2935.22 µg/100g) was also retained in freeze dried pea pod. On the basis of functional, chemical and bioactive components, freeze dried pea pod was selected for the development of bread sticks. For the formulation of pea pod blended bread sticks, refined wheat flour, freeze dried pea pod powder and buckwheat flour were blended in different proportions (T1-100:00:00, newlineT2-85:5:10, T3-80:10:10, T4 -75:15: 10, T5-70:20:30, T6 -65:25:10 and T7-60:30:10). The prepared pea pod blended bread sticks were packed in laminated pouches and stored for a period of 90 days under ambient conditions. The functional, chemical and sensory parameters were analyzed at an interval of 30 days. The results showed that highest mean water absorption capacity (1.83 g/ml), oil absorption capacity (2.27 g/ml) were recorded in T7 while the least values were recorded in T1 as 1.31 g per ml and 1.63 g per ml, respectively. Maximum mean crude protein (12.20%), crude fibre (3.60%), potassium (712.54 mg/100g), magnesium (401.77 mg/100g), iron (5.29 mg/100g) and total phenols (367.95 mg GAE/100g), total flavonoid (23.16 mg QE/100g), total dietary fibre content (8.50%) and and#946;-c