The impact of an ultrasound treatment on yellow peas on soaking time, phytic acid and protein digestibility
(2024) KLTM02 20241Food Technology and Nutrition (M.Sc.)
- Abstract
- To increase the sustainability of the food sector and improve overall health, plant-based products have been advocated to be a solution. The plant-based products are often based on legumes. They contain a lot of nutrients and health benefits but also various antinutrients, including phytic acid which binds to several important minerals and proteins and reduces their bioavailability. Legumes are usually processed to reduce these antinutrients. However, these processes are often time consuming and reduce nutrients along the way. Therefore, it would be beneficial to find alternative methods to reduce these antinutrients and the processing time to make the plant-based alternatives more nutritious and cost effective.
This master thesis was... (More) - To increase the sustainability of the food sector and improve overall health, plant-based products have been advocated to be a solution. The plant-based products are often based on legumes. They contain a lot of nutrients and health benefits but also various antinutrients, including phytic acid which binds to several important minerals and proteins and reduces their bioavailability. Legumes are usually processed to reduce these antinutrients. However, these processes are often time consuming and reduce nutrients along the way. Therefore, it would be beneficial to find alternative methods to reduce these antinutrients and the processing time to make the plant-based alternatives more nutritious and cost effective.
This master thesis was made in collaboration with Axfoundation and Sevan. The aim of the thesis was to see if an ultrasound treatment of yellow peas at the beginning of the soaking had any impact on the soaking time, phytic acid content and protein digestibility. The soaking time was investigated by measuring the weight of the peas during soaking. The phytic acid were extracted and separated by an anion exchange followed by an UV spectrometry analyze. For the protein digestibility, an in vitro protein digestion was performed, and the protein content was measured by dynamic flash combustion.
The result showed that there was no significant difference in soaking time between the control and the ultrasound treated peas at 20 ºC, but at 55 ºC there was a significant difference after 20 hours of soaking. The average phytic acid content varied between 4.79-5.24 mg/g dry peas for the samples. However, there were no significant difference on phytic acid content between the controls and the ultrasound treated peas. Additionally, the average protein digestibility varied between 63.46-68.58% between the samples, but no significant difference between the samples was found. (Less) - Popular Abstract
- With a lack of nutrient absorption from most plant-based foods, an alternative way of processing is of great interest. Ultrasound has been shown to be a promising technique to use in the food industry to reduce antinutrients and improve digestibility of legumes.
Yellow peas are one of the most consumed legumes in Sweden and have several environmental and nutritional benefits. Although, because of the presence of antinutrients like phytic acid, these nutrients are hard to digest. Sevan is currently developing a falafel made from yellow peas and it is an interesting candidate when looking at plant-based alternatives. This is because the only processes of the yellow peas in the production is a long period of soaking followed by a short... (More) - With a lack of nutrient absorption from most plant-based foods, an alternative way of processing is of great interest. Ultrasound has been shown to be a promising technique to use in the food industry to reduce antinutrients and improve digestibility of legumes.
Yellow peas are one of the most consumed legumes in Sweden and have several environmental and nutritional benefits. Although, because of the presence of antinutrients like phytic acid, these nutrients are hard to digest. Sevan is currently developing a falafel made from yellow peas and it is an interesting candidate when looking at plant-based alternatives. This is because the only processes of the yellow peas in the production is a long period of soaking followed by a short frying. This product then potentially still contains some antinutrients which could disrupt the bioavailability of protein and minerals.
The aim of the thesis was to see if an ultrasound treatment of yellow peas at the beginning of the soaking had any impact on the soaking time, phytic acid content and protein digestibility. To reduce these anti-nutrients, legumes are often processed. However, the processes are often time consuming and not always that effective. Therefore, it would be beneficial to find alternative methods to reduce the processing time and these antinutrients to make plant-based alternatives more nutritious and cost effective.
The result showed that there was no significant difference in soaking time between the control and the ultrasound treated peas at 20 ºC, but at 55 ºC there was a significant difference after 20 hours of soaking. The average phytic acid content varied between 4.79-5.24 mg/g dry peas for the samples. However, there were no significant difference on phytic acid content between the controls and the ultrasound treated peas. Additionally, the average protein digestibility varied between 63.46-68.58% between the samples, but no significant difference between the samples was found.
As a conclusion, basically none of the research questions investigated showed any statistical difference with the methods used. More data would be needed, and preferably with the use of better or more trustworthy methods or machines. However, the result from the PA experiments indicate that it could negatively inhibit absorption of both protein and minerals if they were to be consumed after the soaking stage.
Author: Simona Sipilä Pettersson (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9167149
- author
- Sipilä Pettersson, Simona LU
- supervisor
- organization
- course
- KLTM02 20241
- year
- 2024
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Ultrasound, Yellow peas, Soaking time, Phytic acid, Protein Digestibility, Food Engineering Nutrition and Food Chemistry
- language
- English
- id
- 9167149
- date added to LUP
- 2024-06-24 11:47:26
- date last changed
- 2024-06-24 11:47:26
@misc{9167149,
abstract = {{To increase the sustainability of the food sector and improve overall health, plant-based products have been advocated to be a solution. The plant-based products are often based on legumes. They contain a lot of nutrients and health benefits but also various antinutrients, including phytic acid which binds to several important minerals and proteins and reduces their bioavailability. Legumes are usually processed to reduce these antinutrients. However, these processes are often time consuming and reduce nutrients along the way. Therefore, it would be beneficial to find alternative methods to reduce these antinutrients and the processing time to make the plant-based alternatives more nutritious and cost effective.
This master thesis was made in collaboration with Axfoundation and Sevan. The aim of the thesis was to see if an ultrasound treatment of yellow peas at the beginning of the soaking had any impact on the soaking time, phytic acid content and protein digestibility. The soaking time was investigated by measuring the weight of the peas during soaking. The phytic acid were extracted and separated by an anion exchange followed by an UV spectrometry analyze. For the protein digestibility, an in vitro protein digestion was performed, and the protein content was measured by dynamic flash combustion.
The result showed that there was no significant difference in soaking time between the control and the ultrasound treated peas at 20 ºC, but at 55 ºC there was a significant difference after 20 hours of soaking. The average phytic acid content varied between 4.79-5.24 mg/g dry peas for the samples. However, there were no significant difference on phytic acid content between the controls and the ultrasound treated peas. Additionally, the average protein digestibility varied between 63.46-68.58% between the samples, but no significant difference between the samples was found.}},
author = {{Sipilä Pettersson, Simona}},
language = {{eng}},
note = {{Student Paper}},
title = {{The impact of an ultrasound treatment on yellow peas on soaking time, phytic acid and protein digestibility}},
year = {{2024}},
}