Physicochemical and sensory properties of vegetarian pasta produced with pea (Pisum sativum) protein powder

Sena Nur Doğan; İlkay Yılmaz

Makale detayları

Physicochemical and sensory properties of vegetarian pasta produced with pea (Pisum sativum) protein powder

Yazarlar:

Sena Nur Doğan | İlkay Yılmaz

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği | Hububat Teknolojisi

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 2, pp.267-279

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001319578

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 Dry legumes are frequently preferred as a protein source in plant-based diets. In this study, the production of pea pasta with the addition of pea protein powder was aimed. Moisture, ash, protein, weight loss, volume, and cooking time characteristics of the pasta were examined. Additionally, the sensory properties of the produced pea pasta and its effect on individuals satiety were investigated, and the results were evaluated. In all sensory analyses, the pasta sample containing 10 pea protein powder was the most preferred among 8 different criteria. It was observed that the satiety lasted longer when consumers consumed pasta containing 10 pea protein powder compared to the control pasta consumption.

 Dry legumes are frequently preferred as a protein source in plant-based diets. In this study, the production of pea pasta with the addition of pea protein powder was aimed. Moisture, ash, protein, weight loss, volume, and cooking time characteristics of the pasta were examined. Additionally, the sensory properties of the produced pea pasta and its effect on individuals satiety were investigated, and the results were evaluated. In all sensory analyses, the pasta sample containing 10 pea protein powder was the most preferred among 8 different criteria. It was observed that the satiety lasted longer when consumers consumed pasta containing 10 pea protein powder compared to the control pasta consumption.

 Dry legumes are frequently preferred as a protein source in plant-based diets. In this study, the production of pea pasta with the addition of pea protein powder was aimed. Moisture, ash, protein, weight loss, volume, and cooking time characteristics of the pasta were examined. Additionally, the sensory properties of the produced pea pasta and its effect on individuals satiety were investigated, and the results were evaluated. In all sensory analyses, the pasta sample containing 10 pea protein powder was the most preferred among 8 different criteria. It was observed that the satiety lasted longer when consumers consumed pasta containing 10 pea protein powder compared to the control pasta consumption.

 Kuru baklagiller bitkisel bazlı beslenmede protein kaynağı olarak sıklıkla tercih edilmektedir. Bu çalışmada bezelye protein tozu ilavesiyle bezelye makarnası üretimi amaçlanmıştır. Örneklerde nem, kül, protein tayini ile ağırlık kaybı, hacim, pişme süresi özellikleri incelenmiştir. Ayrıca üretilen bezelyeli makarnanın duyusal özellikleri ve bireylerin tokluk hissine etkisi de araştırılarak sonuçlar değerlendirilmiştir. Tüm duyusal analizlerde 10 bezelye protein tozu içeren makarna örneği 8 farklı kriter arasından en beğenilen çeşit olmuştur. Tüketicilerin 10 bezelye protein tozu içeren makarna tüketimlerinin kontrol makarna tüketimi ile karşılaştırılmasında tokluk hislerinin daha uzun sürdüğü görülmüştür.

Makale detayları

Physicochemical and sensory properties of vegetarian pasta produced with pea (Pisum sativum) protein powder

Yazarlar:

Sena Nur Doğan | İlkay Yılmaz

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği | Hububat Teknolojisi

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 2, pp.267-279

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001319578

pISSN:

2587-1358

Vegetarian pasta

pea protein powder

sensory evaluation

cooking propertiesVejetaryen makarna

bezelye protein tozu

duyusal değerlendirme

pişme özellikleri

Sayı

Makale detayları

Yazarlar: Sena Nur Doğan | İlkay Yılmaz

Yayıncı: Harran University

Ana Başlıklar: Gıda Mühendisliği | Hububat Teknolojisi

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 2, pp.267-279

Belge Tipi: Makale

Yayın Tarihi: 6/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001319578

pISSN: 2587-1358

Sayı

Yazarlar:

Sena Nur Doğan | İlkay Yılmaz

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği | Hububat Teknolojisi

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 2, pp.267-279

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001319578

pISSN:

2587-1358