| Titles |
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English :
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Value addition of broken pulse proteins as emulsifying agents.
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Arabic :
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القيمة المضافة لبروتينات كسرالبقول كعوامل مستحلبة.
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| Abstract |
This study aims to valorize pulse broken through processing into value-added products. The proteins of faba bean, white bean, and cowpea brokens were isolated through the isoelectric precipitation and characterized for their compositions, fractions, solubility, surface charge, thermal, emulsifying, and functional properties, as well as economic evaluation, to demonstrate their potentiality as natural emulsifiers in the preparation of the vegan mayonnaise. Chemical composition and sensory acceptability scores of the vegan mayonnaise, the microstructure, and the quality characteristics during cold storage of six months, were also investigated. The isolation method recovered ?3.5-fold of pulse proteins (79.06-88.45g)/100g brokens. Solubility and net surface charge significantly influenced the emulsifying and functional properties of the isolated protein of brokens in the following order: faba bean ? cowpea> white bean. Using a 3% protein isolate of faba bean and cowpea brokens in vegan mayonnaise preparation is highly accepted by panelists. The protein isolate of faba bean broken with its higher protein content, higher ?-potential, and better solubility and functionality, exhibited significant stability of the mayo emulsion up to 6 months of storage at the fridge, where it became viscous, firmer, consistent, and the oil droplets tightly linked together (3.87-3.68µm) and surrounded by a packed layer of the isolate. Also, economically, this isolate had the highest total return of ~$7.58 and add-value of ~3.39 $/Kg, and the lowest intermediate cost of $4.19. This study could provide a viable way of utilizing pulse by-products at minimum cost and creates sustainable economic growth in the food industry.
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| Publication year |
2022
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| Pages |
1367-1382
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Journal of Food Measurement and Characterization
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| Author(s) from ARC |
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| External authors (outside ARC) |
هويدا السيد حسن
قسم بحوث التحليل الاقتصادي للسلع الزراعية- معهد بحوث الاقتصاد الزراعي - مركز البحوث الزراعية - الجيزة- مصر
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| Publication Type |
Journal
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