Date of Award

2019

Publisher

North Dakota State University

Document Type

Thesis

Degree Awarded

Master of Science (MS)

Program

Plant Sciences

Department

Plant Sciences

College

Agriculture, Food Systems and Natural Resources

Faculty Advisor

Hall, Clifford

Description

Peas are rich in protein and dietary fiber and can be used to create specialty products; however, flavor issues are one of the primary concerns regarding utilization. Sensory evaluations indicated the optimal treatment utilized aqueous ethanol at a concentration of 47.5%, extraction time of 63 min, and no pressure. Decreased (P<0.05) moisture and ash content, with no loss of protein or starch, were observed after treatment. Foaming properties were poor, indicating protein modification. Increased water absorption impacted WAI, WSI, setback, and peak time observations. Remaining pasting profile values were unchanged (P<0.05). While some volatiles were released via changes in protein and starch structure, total ppm decreased. Treated pea flour products had significantly (P<0.05) higher flavor acceptance scores. Texture results suggested treated flour imparted softness of baked items. Shelf-life measurements were improved for both cookies and crackers using treated pea flour.

Rights

NDSU policy 190.6.2

Rights Link

https://www.ndsu.edu/fileadmin/policy/190.pdf

Handle Identifier

https://hdl.handle.net/10365/31568

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