Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Effect of heating of pea fibres on their swelling, rheological properties and in vitro colon fermentation
Chalmers University of Technology, Sweden.
University of Santiago de Compostela, Spain.
Örebro University, Sweden.
Örebro University, Sweden.
Show 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.

Available from: 2023-11-06 Created: 2023-11-06 Last updated: 2023-11-16Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus

Authority records

Krona, Annika

Search in DiVA

By author/editor
Krona, Annika
By organisation
Agriculture and Food
In the same journal
Food Hydrocolloids
Food ScienceFood Engineering

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 68 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf