Effect of heating of pea fibres on their swelling, rheological properties and in vitro colon fermentationShow others and affiliations
2024 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 147, article id 109306Article in journal (Refereed) Published
Abstract [en]
Dietary fibre intake is essential for all human beings and has been correlated to beneficial health effects. Pea hull fibres (PF) are generally seen as a side stream during extraction of protein and starch from yellow pea but could be used in various food products to boost fibre content. In this study, the thermal treatment of pea hull fibres was investigated in terms of physicochemical properties and in vitro colonic fermentation. The PF that was subjected to heating showed an increase of fibres solubilised in the liquid and particle size. Results also showed that viscosity and storage modulus increased with thermal treatment, possibly due to the swelling of the PF. The pea fibre was readily fermentable based on total gas production and pH. However, the susceptibility to fermentation of PF did not increase with thermal treatment. Total gas production and short chain fatty acid produced were similar independent of thermal treatment. Conclusively, heating of the PF resulted in increased ability to structure water suspension, owing to increased fibre particle size, but is not sufficient to increase short chain fatty acid production during colonic fermentation. To explain this, we propose that the changes in cell wall structure were not major enough to induce higher fermentability.
Place, publisher, year, edition, pages
Elsevier B.V. , 2024. Vol. 147, article id 109306
Keywords [en]
Fatty acids; Fibers; Food products; Heat treatment; Particle size; Physicochemical properties; Rheology; Suspensions (fluids); Thermal processing (foods); Dietary fibre; Gas productions; Health effects; Human being; In vitro colonic fermentation; In-vitro; Particles sizes; Pea hull fiber; Rheological property; Shorter chains; Fermentation
National Category
Food Science Food Engineering
Identifiers
URN: urn:nbn:se:ri:diva-67701DOI: 10.1016/j.foodhyd.2023.109306Scopus ID: 2-s2.0-85172414777OAI: oai:DiVA.org:ri-67701DiVA, id: diva2:1810042
Funder
Swedish Research Council Formas, 2020-02843
Note
The study was performed within the PANSweden consortium, which acknowledge financial support from the Swedish research council, FORMAS grant number 2020-02843. We acknowledge Orkla for providing fiber samples.
2023-11-062023-11-062023-11-16Bibliographically approved