Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products
This research evaluates a pH-shifting and drying process for producing powdered protein products from yellow and green peas (Pisum sativum L.), aiming to enhance their technological characteristics. In the precipitation stage, lactic acid bacteria (Lactobacillus lantarum and Lactobacillus lactis) se...
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Scientific Agricultural Society of Finland
2024
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/20717 https://journal.fi/afs/article/view/145290 https://doi.org/10.23986/afsci.145290 |
| _version_ | 1855486629231198208 |
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| author | Guraya, María Angeles Iguti, Antonia Miwa Triboli, Edison Paulo De Ros Ribeiro, Eliana Paula Accoroni, Cecilia Esposito, Maria Andrea Torresi, Pablo Antonio Reinheimer, María Agustina Godoy, Ezequiel |
| author_browse | Accoroni, Cecilia Esposito, Maria Andrea Godoy, Ezequiel Guraya, María Angeles Iguti, Antonia Miwa Reinheimer, María Agustina Ribeiro, Eliana Paula Torresi, Pablo Antonio Triboli, Edison Paulo De Ros |
| author_facet | Guraya, María Angeles Iguti, Antonia Miwa Triboli, Edison Paulo De Ros Ribeiro, Eliana Paula Accoroni, Cecilia Esposito, Maria Andrea Torresi, Pablo Antonio Reinheimer, María Agustina Godoy, Ezequiel |
| author_sort | Guraya, María Angeles |
| collection | INTA Digital |
| description | This research evaluates a pH-shifting and drying process for producing powdered protein products from yellow and green peas (Pisum sativum L.), aiming to enhance their technological characteristics. In the precipitation stage, lactic acid bacteria (Lactobacillus lantarum and Lactobacillus lactis) served as a generally recognized safe precipitant agent. The fine fraction (<150 µm) from yellow and green peas milling acted as an encapsulant/adjuvant agent in the drying stage. Results showed high process productivity (0.41–0.51 kg protein product/kg pea flour) and low specific water consumption (52.58–62.39 kg water/kg protein product) with this approach. Variations in processing parameters affected protein content, yield, and specific water consumption. Significant differences were observed in wetting time, water activity, flowability (Carr index), cohesiveness (Hausner index), density, particle size, and colour of the protein products, depending on the processing alternatives. This flexibility allows tailoring the properties of the powdered protein product for various food technology applications. |
| format | Artículo |
| id | INTA20717 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Scientific Agricultural Society of Finland |
| publisherStr | Scientific Agricultural Society of Finland |
| record_format | dspace |
| spelling | INTA207172024-12-20T14:21:20Z Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products Guraya, María Angeles Iguti, Antonia Miwa Triboli, Edison Paulo De Ros Ribeiro, Eliana Paula Accoroni, Cecilia Esposito, Maria Andrea Torresi, Pablo Antonio Reinheimer, María Agustina Godoy, Ezequiel Pisum sativum Secado por Pulverización Ácido Láctico Contenido Proteico Tecnología Spray Drying Lactic Acid Protein Content Technology Arveja This research evaluates a pH-shifting and drying process for producing powdered protein products from yellow and green peas (Pisum sativum L.), aiming to enhance their technological characteristics. In the precipitation stage, lactic acid bacteria (Lactobacillus lantarum and Lactobacillus lactis) served as a generally recognized safe precipitant agent. The fine fraction (<150 µm) from yellow and green peas milling acted as an encapsulant/adjuvant agent in the drying stage. Results showed high process productivity (0.41–0.51 kg protein product/kg pea flour) and low specific water consumption (52.58–62.39 kg water/kg protein product) with this approach. Variations in processing parameters affected protein content, yield, and specific water consumption. Significant differences were observed in wetting time, water activity, flowability (Carr index), cohesiveness (Hausner index), density, particle size, and colour of the protein products, depending on the processing alternatives. This flexibility allows tailoring the properties of the powdered protein product for various food technology applications. EEA Oliveros Fil: Guraya, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Guraya, María Angeles. Universidad del Centro Educativo Latinoamericano; Argentina Fil: Iguti, Antonia Miwa. Mauá Institute of Technology. Mauá Engineering School; Brasil Fil: Triboli, Edison Paulo De Ros. Mauá Institute of Technology. Mauá Engineering School; Brasil Fil: Ribeiro, Eliana Paula. Mauá Institute of Technology. Mauá Engineering School; Brasil Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina Fil: Espósito, María Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina Fil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias; Argentina Fil: Espósito, María Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); Argentina Fil: Espósito, María Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones en Ciencias Agrarias de Rosario (IICAR); Argentina Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina Fil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigaciones en Catálisis y Petroquímica; Argentina Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica; Argentina Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano; Argentina Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; Argentina 2024-12-20T14:16:07Z 2024-12-20T14:16:07Z 2024-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://hdl.handle.net/20.500.12123/20717 https://journal.fi/afs/article/view/145290 1459-6067 1795-1895 https://doi.org/10.23986/afsci.145290 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Scientific Agricultural Society of Finland Agricultural and Food Science : 1-16. (December 2024) |
| spellingShingle | Pisum sativum Secado por Pulverización Ácido Láctico Contenido Proteico Tecnología Spray Drying Lactic Acid Protein Content Technology Arveja Guraya, María Angeles Iguti, Antonia Miwa Triboli, Edison Paulo De Ros Ribeiro, Eliana Paula Accoroni, Cecilia Esposito, Maria Andrea Torresi, Pablo Antonio Reinheimer, María Agustina Godoy, Ezequiel Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products |
| title | Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products |
| title_full | Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products |
| title_fullStr | Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products |
| title_full_unstemmed | Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products |
| title_short | Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products |
| title_sort | effects of spray drying and lactic acid fermentation on the technological characteristics of yellow and green pea pisum sativum l protein products |
| topic | Pisum sativum Secado por Pulverización Ácido Láctico Contenido Proteico Tecnología Spray Drying Lactic Acid Protein Content Technology Arveja |
| url | http://hdl.handle.net/20.500.12123/20717 https://journal.fi/afs/article/view/145290 https://doi.org/10.23986/afsci.145290 |
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