A growing demand for alternative sources of texturized vegetable protein (TVP) has resulted from various factors including plant allergies, perceived health risks associated with genetically modified organisms (GMO), animal welfare beliefs, and lifestyle choices. Soy and wheat have been the primary ingredients in TVP over the past few decades, but desires for clean label ingredients (especially non-GMO and nonallergenic) have led to demand for alternative plant protein ingredients such as pea protein. To understand the capabilities of pea protein to create meat-like texture with additions of another protein source that also contributes starch, this study focused on extruding pea protein with increasing amounts of chickpea flour (CPF). Six treatments, with inclusions of CPF ranging from 0 to 50%, were processed on a twinscrew extruder to determine the optimal ratio of pea protein isolate to CPF. Bulk density was the greatest with 20% CPF (272 g/L) and resulted in the lowest water holding capacity (55.5%). Texture profile analysis (TPA) hardness, springiness, and chewiness showed optimum results for the 10 and 20% CPF (674 to 1024 g, 72.1 to 80.7%, 400 to 439, respectively). With no CPF addition, protein interactions created a strong network exhibiting extreme springiness (91.3%). Addition of CPF greater than 20% resulted in a detrimental decrease in hardness by 38 to 84% and chewiness by 73 to 92%. Phase transition analysis and specific mechanical energy data provided a greater understanding of the degree of texturization during extrusion. Inclusion of CPF between 10 and 20% led to the optimum protein to starch ratio, allowing adequate protein texturization and creating product characteristics that could potentially mimic meat.

Ling honey from the nectar of Callztrta vulgaris is unique among European honeys in colour, taste, viscosity and the property of thixotropy. The present work sought to find an explanation of this difference by the determination of nitrogen, mineral matter (percentage of ash) and colloid content of samples of honey drawn from widely scattered districts in Scotland and Northumberland. Forty-two samples were examined, of which 30 were predominantly ling honey.Correlation was found between the pH and the ash content of the honeys. There was some evidence of relationship between the colloid content and the total nitrogen and the thixotropy. The relation between these properties was not exact, probably because of the variation in floral source of the honeys.BADOLLET and Painel12 have devised methods that use basic dyes for determining colloids, and Paine et aLss4 have shown that the colloids in American honeys contain a high fraction of nitrogenous compounds; it is now accepted that the nitrogenous compounds in honey are proteins, amino-acids and melanoidins. The formation and determination of amino-acids and melanoidins has been investigated by Ambler,616 Ambler and Snider,' and Lothrop and Gertler.8 The physical and chemical properties of honey have been adequately summarised by Root?Pryce-Jone~,lO,~1,12,~3 and Lothrop and Paine3 are responsible for most of the work done on the proteins of honey. De Boer and Kniphorst14 working on Dutch honey were the first to use the term thixotropy in connection with honeys. Cameron, Mitchell and Westwood16 in 1951 investigated twenty samples of heather honey, and their results are incorporated in Table I. CLEANING OF SAMPLES-The honey as received contained wax, dust and particles of dead bees as impurities. Each sample was heated to 60" C, then stirred briskly and strained through ten layers of fine muslin gauze. DETERMINATION OF COLLOID-About 20 g of honey were weighed into a tared beaker and dissolved in 50 ml of distilled water. The solution was heated with 25 ml of 10 per cent. trichloroacetic acid, with stirring, and the precipitate was allowed to settle for 48 hours. The precipitate was filtered on a dry tared filter-paper, washed with three 10-ml portions of 2.5 per cent. aqueous trichloroacetic acid and then with three portions of distilled water. The paper was dried to a constant weight in a vacuum oven at 40" C.

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