The Satiating Effect of NUTRALYS® Pea Protein Leads to Reduced Energy intake in Healthy Humans

Deremaux, Laetitia

doi:10.15226/jnhfs.2016.00165

Cited by 2 publications

(3 citation statements)

References 41 publications

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“…Besides, bread made with TM5B and TM10B showed higher values of a w . These results were in accordance with other authors, using insect flours like cricket (Acheta domesticus) [23,29], cinereous cockroach (Nauphoeta cinerea) [28], mealworm (T. molitor L.) [23,73], or plant-protein [35,39,40,[47][48][49], bread enriched with pea protein. Table 3a,b show technological properties (textural parameters, colour, and structural properties) of bread.…”

Section: Discussionsupporting

confidence: 92%

“…These parameters can help study the influence of the pea protein and insect powder addition on dough rheological properties [27,92,93]. Rheological properties of the blended flour bread were affected by the addition of the alternative protein [19,22,[37][38][39][40]. The gluten network formation depends on gliadins and glutenin [21].…”

Section: Discussionmentioning

confidence: 99%

“…Additionally, phenolic acids are the most important group of antioxidants presented in peas [37,38]. Furthermore, authors have reported evidence related to cholesterol impact [39], satiety and weight management [40], and muscle repair [41] showing pea protein's potential health benefit. In the food industry, pea protein is used as a "source of protein" or "high protein" claim, particularly in dairy food products, when an increase in novel protein-rich foods, aimed at the sport-minded and elderly, are produced.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

García-Segovía

Igual

Martı́nez-Monzó

2020

Foods

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A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.

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