Thesis
Physicochemical properties, extrusion properties and fractionation of selected varieties of peas and lentils
Washington State University
Master of Science (MS), Washington State University
05/2016
Handle:
https://hdl.handle.net/2376/101578
Abstract
Peas and lentils are nutritious pulses that are wildly consumed. However, they are mostly used in whole seed form as vegetables or as fried snack foods. Pea and lentil flour and components such as starch, protein, and fiber are not utilized greatly. So more study is needed on peas and lentils to extend their applications and thus increase the demand. Eleven green pea, five yellow pea, and six lentil varieties were analyzed for composition, pasting and thermal properties. Based on the results, three green pea varieties and three yellow pea varieties were selected to cover the range of properties, for further investigation in extrusion processing. Further, all twenty-two varieties were fractionated using a wet fractionation method, which combined sonication, alkaline extraction/isoelectric precipitation, and hydrochloride acid wash to understand the varietal impacts on the fractionation process. Significant differences were observed in compositions, pasting and thermal properties among varieties tested. This suggests that the current industry practice of selling peas and lentils in classes based on similarities in seed color and size may lead to inconsistencies in end uses. Classifying peas and lentils based on variety or similar composition and functional properties will lead to consistent final products for the end user. From the extrusion processing of peas, green pea variety “Daytona” showed significantly greater expansion compared to other varieties within the extrusion conditions studied. Expansion was found to have a positive linear correlation with screw speed. The microstructure of extrudate cross-sections showed that the samples with greater expansion had more uniform and relatively small pore structures. The results show the importance of using specific varieties of peas for optimum expansion during extrusion. The fractionation studies showed that starch and protein purity values were higher compared to others reported in literature. The green pea variety “Hampton” and the lentil variety “Pardina” resulted in higher starch purity, yield, and separation efficiency, suggesting it would be good varieties to use in wet starch fractionation. The yellow pea variety “Jetset” and the lentil variety “Brewer” showed significantly higher protein separation efficiencies and yield. These varieties could be good varieties to use in wet protein fractionation.
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Details
- Title
- Physicochemical properties, extrusion properties and fractionation of selected varieties of peas and lentils
- Creators
- Chongjun Li
- Contributors
- Girish M. Ganjyal (Chair)Helen Joyner (Committee Member) - Washington State University, Food Science, School ofLei Li (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University; [Pullman, Washington] :
- Number of pages
- 131
- Identifiers
- 99900525181001842
- Language
- English
- Resource Type
- Thesis