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

Abstract 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 so...

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Autores principales:	Mona M. H. Mousa, Mohammed A. El-Magd, Heba I. Ghamry, Mohammad Y. Alshahrani, Nora H. M. El-Wakeil, Eman M. Hammad, Galila A. H. Asker
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/070229aa890348d4a2e66baad7d605b7
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spelling	oai:doaj.org-article:070229aa890348d4a2e66baad7d605b72021-11-28T12:16:17ZPea peels as a value-added food ingredient for snack crackers and dry soup10.1038/s41598-021-02202-52045-2322https://doaj.org/article/070229aa890348d4a2e66baad7d605b72021-11-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-02202-5https://doaj.org/toc/2045-2322Abstract 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.Mona M. H. MousaMohammed A. El-MagdHeba I. GhamryMohammad Y. AlshahraniNora H. M. El-WakeilEman M. HammadGalila A. H. AskerNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Mona M. H. Mousa Mohammed A. El-Magd Heba I. Ghamry Mohammad Y. Alshahrani Nora H. M. El-Wakeil Eman M. Hammad Galila A. H. Asker Pea peels as a value-added food ingredient for snack crackers and dry soup
description	Abstract 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.
format	article
author	Mona M. H. Mousa Mohammed A. El-Magd Heba I. Ghamry Mohammad Y. Alshahrani Nora H. M. El-Wakeil Eman M. Hammad Galila A. H. Asker
author_facet	Mona M. H. Mousa Mohammed A. El-Magd Heba I. Ghamry Mohammad Y. Alshahrani Nora H. M. El-Wakeil Eman M. Hammad Galila A. H. Asker
author_sort	Mona M. H. Mousa
title	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_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_sort	pea peels as a value-added food ingredient for snack crackers and dry soup
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/070229aa890348d4a2e66baad7d605b7
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Pea peels as a value-added food ingredient for snack crackers and dry soup

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