Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake

Belghith-Fendri, Lilia; Châari, Fatma; Kallel, Fatma; Zouari‐Ellouzi, Soumaya; Ghorbel, Raoudha; Besbes, Souhail; Ellouz-Chaabouni, Semia; Ghribi-Aydi, Dhouha

doi:10.1111/1750-3841.13448

Cited by 42 publications

(43 citation statements)

References 34 publications

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“…(2016) (6.73 g/100 g) and Mateos‐Aparicio, Redondo‐Cuenca, Villanueva‐Suárez, Zapata‐Revilla, and Tenorio‐Sanz (2010) (10.8 g/100 g). However the protein content obtained in our study was found to be less than the reported value by Belghith‐Fendri et al, 2016) (13.37 g/100 g). Due to the presence of good amount of sugar (fructose, glucose, and sucrose) the PPP was sweet in taste.…”

Section: Resultscontrasting

confidence: 93%

“…The values of fiber content were less than the earlier reported values of Fendri et al. (2016); Mateos Aparicio et al (2010) and Belghith‐Fendri et al (2016). The chlorophyll content (1.309 mg/100 g) and ash content of PPP (4.61% ± 0.28%) was found to be less than the reported values of other researchers.…”

Section: Resultscontrasting

confidence: 69%

“…The exclusion of the parchment layer in order to obtain nondisruptive fibrous material resulted in the lesser values of fiber content(Rudra et al, 2020). The values of fiber content were less than the earlier reported values ofFendri et al (2016); Mateos Aparicio et al(2010)andBelghith-Fendri et al (2016). The chlorophyll content (1.309 mg/100 g) and ash content of PPP (4.61% ± 0.28%) was found to be less than the reported values of other researchers.…”

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confidence: 60%

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Utilization of pea pod powder for formulation of instant pea soup powder

Hanan

Rudra

Sagar

et al. 2020

J. Food Process. Preserv.

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Pea (Pisum sativum) family Fabaceae, a common green pod-shaped vegetable is widely grown as a vegetable crop during winter months of October-November. India is the second largest producer of green peas next to China. About 35%-40% of solid waste (green pea peels or pea pods) is generated, after removal of peas from their pods. Pea pods have immense health benefits, as they are an outstanding source of nutrients like vitamins, minerals, and dietary fiber, as well as are low-calorie, low-fat, and cholesterol-free (Pathak, Mandavgane, & Kulkarni, 2016). Fruit and vegetable by-products are potentially valuable sources of bioactive compounds, such as carotenoids, polyphenols, vitamins, dietary fiber, etc. These phytochemicals find immense applications in the food, pharmaceutical, and textile industry where they are used for the development of functional or enriched food, for medicinal purposes, and dye manufacturing, respectively (Sagar, Pareek, Sharma, Yahia, & Lobo, 2018). Waste utilization can thus serve to improve human health by means of product development and also helps to mitigate environmental problems which are a vital step toward attainment of sustainable development goals. Soup is one of the traditional foods which significantly contribute to nutritional requirement and serves as an appetizer (Vashista, Kawatra, & Sehgal, 2003). Russia and China are the world's two largest soup consumption markets (Plunkett, 2008). In recent years, the modern lifestyle is fast pacing up and an increased number of people live solitary, leading to a substantial increase in the number and variety of instant and ready-to-eat foods available to the consumer. The fiber-rich products are increasingly gaining attention in every form of food due to their positive impact on health. Dietary fiber helps to adjust the blood sugar level (Lindstrom et al., 2006; Murakami, Kohno, Matsuda, & Yoshikawa, 2001)and reduce cholesterol levels in the blood by reducing the absorption of oil (Anderson, 1987). Soups can serve as a good means to incorporate fiber in diets as they are consumed primarily to augment healthy food. In this perspective, improvement in fiber content of soups has been

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Section: Resultscontrasting

confidence: 93%

Section: Resultscontrasting

confidence: 69%

mentioning

confidence: 60%

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Utilization of pea pod powder for formulation of instant pea soup powder

Hanan

Rudra

Sagar

et al. 2020

J. Food Process. Preserv.

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“…Varieties with small- to medium-size seeds are mostly used for animal feed ( Crépon et al, 2010 ). Faba bean can also be used in the bakery industry ( Belghith-Fendri et al, 2016 ); for example, a combination of faba bean and wheat flour improves the nutritional properties of bread ( Coda et al, 2017 ). In Spain, small faba bean seeds (<12 mm) are currently highly accepted in the industry ( Cubero, 2017 ).…”

Section: Harvest Processing Nutritional Value and Use Of Faba Beanmentioning

confidence: 99%

Faba Bean Cultivation – Revealing Novel Managing Practices for More Sustainable and Competitive European Cropping Systems

et al. 2018

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Faba beans are highly nutritious because of their high protein content: they are a good source of mineral nutrients, vitamins, and numerous bioactive compounds. Equally important is the contribution of faba bean in maintaining the sustainability of agricultural systems, as it is highly efficient in the symbiotic fixation of atmospheric nitrogen. This article provides an overview of factors influencing faba bean yield and quality, and addresses the main biotic and abiotic constraints. It also reviews the factors relating to the availability of genetic material and the agronomic features of faba bean production that contribute to high yield and the improvement of European cropping systems. Emphasis is to the importance of using new high-yielding cultivars that are characterized by a high protein content, low antinutritional compound content, and resistance to biotic and abiotic stresses. New cultivars should combine several of these characteristics if an increased and more stable production of faba bean in specific agroecological zones is to be achieved. Considering that climate change is also gradually affecting many European regions, it is imperative to breed elite cultivars that feature a higher abiotic–biotic stress resistance and nutritional value than currently used cultivars. Improved agronomical practices for faba bean crops, such as crop establishment and plant density, fertilization and irrigation regime, weed, pest and disease management, harvesting time, and harvesting practices are also addressed, since they play a crucial role in both the production and quality of faba bean.

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“…With their gluten-free profile, high protein and fibre content, and low glycemic index, these grain legumes have lately been regarded as valuable alternative ingredients for the production of flours to be used in the development of new food formulations (Vaz Patto et al 2015;Carbas et al 2018). Examples include noodles (Song and Yoo 2017), pastas (Howard et al 2011), biscuits (Sparvoli et al 2016;Dauda et al 2018) and cakes (Belghith-Fendri et al 2016;Shaabani et al 2018). As such, for quality improvement in breeding programs and for the selection of the best genetic material, certain traits must be characterised for genetic diversity within different germplasm collections.…”

Section: Introductionmentioning

confidence: 99%

Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

et al. 2018

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Development of food products from legume flours is increasing. Seed and flour characteristics must be analysed for selection of the best screening quality traits. With this purpose, germplasm collections of faba bean (Vicia faba), chickpea (Cicer arietinum), lentil (Lens culinaris) and grass pea (Lathyrus sativus) were evaluated for their physico-chemical, pasting and cooking characteristics. The accessions were grouped accordingly to several seed traits (size, shape, colour, variety and surface) that affected final viscosity, cooking time, hydration capacity and seed weight. In general, seed weight was correlated with hydration capacity. Among species, faba bean revealed higher values of pasting parameters. Cooking time was significantly negatively correlated with final viscosity (–0.298) and positively correlated with seed weight (0.601). The general variance was analysed by using principal component analysis, which allowed identification of specific accessions with important traits such as higher protein or fibre content, hydration capacity or seed weight.

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Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake

Cited by 42 publications

References 34 publications

Utilization of pea pod powder for formulation of instant pea soup powder

Utilization of pea pod powder for formulation of instant pea soup powder

Faba Bean Cultivation – Revealing Novel Managing Practices for More Sustainable and Competitive European Cropping Systems

Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

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