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Extraction, Characterization, and Ut...

Albu Tuwaybah, Abdulmalik.

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Extraction, Characterization, and Utilization of Yellow Pea Starch.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Extraction, Characterization, and Utilization of Yellow Pea Starch./
作者:	Albu Tuwaybah, Abdulmalik.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2023,
面頁冊數:	115 p.
附註:	Source: Masters Abstracts International, Volume: 84-11.
Contained By:	Masters Abstracts International84-11.
標題:	Food science. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30423550
ISBN:	9798379506162

Extraction, Characterization, and Utilization of Yellow Pea Starch.
Albu Tuwaybah, Abdulmalik.

Extraction, Characterization, and Utilization of Yellow Pea Starch. - Ann Arbor : ProQuest Dissertations & Theses, 2023 - 115 p.

Source: Masters Abstracts International, Volume: 84-11.

Thesis (M.S.)--South Dakota State University, 2023.

Dry peas, a leguminous crop, are one of the world's oldest crops, accounting for 35-40% of total pulse trade. Pea starch is an inexpensive source of starch since it can be obtained as a by-product of protein extraction. Recovering the starch from protein isolation streams (i.e., before or after) improves the environmental impact of the protein isolation process. The goal of the study was to transform low-value pea starch into highvalue starch through starch extraction and food application. Two methods of starch extraction were used (47.5% ethanol treatment and SC CO2 + EtOH extraction). Starch samples were analyzed for chemical, physical, functional, and pasting properties. All starch treatments were applied to the food product (yogurt and pudding), and syneresis and hardness were determined. The obtained results illustrated that the isolation process from dehulled seed led to significantly higher starch purity (1.42% protein, 0.32% ash, and 93% starch content (d.w.b.)) and starch recovery (79%), compared to whole pea seed (WPS), whole pea flour fraction (WPF), and dehulled pea flour fraction (DPF). After isolation of starch, SC-CO2 + EtOH extraction was done on dehulled pea seed (DPS) (the selected sample). A significant (p{acute}{89}{THORN}0.05) reduction of moisture, starch, and fat contents and peak and trough viscosity with an increase in setback viscosity in all samples after the extraction with SC CO2 + EtOH. On the other hand, ethanol treatment significantly increased (p{acute}{89}{THORN}0.05) the total starch from (88.51% to 90%), starch damage (0.52 %) and water holding capacity (0.96 g/g). Physical results of starch-added yogurt and pudding{A0}showed an increase in the syneresis with the storage time. Also, there was a positive correlation between syneresis and hardness value in food products. To conclude, dehulling prior to starch isolation is a suitable method of pea starch extraction. Also, modified pea starch impacted the texture and water holding capacity in food products.

ISBN: 9798379506162Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Isolation

Extraction, Characterization, and Utilization of Yellow Pea Starch.
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100 1 $a Albu Tuwaybah, Abdulmalik. $3 3774014
245 1 0 $a Extraction, Characterization, and Utilization of Yellow Pea Starch.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2023
300 $a 115 p.
500 $a Source: Masters Abstracts International, Volume: 84-11.
500 $a Advisor: Hall, Clifford.
502 $a Thesis (M.S.)--South Dakota State University, 2023.
520 $a Dry peas, a leguminous crop, are one of the world's oldest crops, accounting for 35-40% of total pulse trade. Pea starch is an inexpensive source of starch since it can be obtained as a by-product of protein extraction. Recovering the starch from protein isolation streams (i.e., before or after) improves the environmental impact of the protein isolation process. The goal of the study was to transform low-value pea starch into highvalue starch through starch extraction and food application. Two methods of starch extraction were used (47.5% ethanol treatment and SC CO2 + EtOH extraction). Starch samples were analyzed for chemical, physical, functional, and pasting properties. All starch treatments were applied to the food product (yogurt and pudding), and syneresis and hardness were determined. The obtained results illustrated that the isolation process from dehulled seed led to significantly higher starch purity (1.42% protein, 0.32% ash, and 93% starch content (d.w.b.)) and starch recovery (79%), compared to whole pea seed (WPS), whole pea flour fraction (WPF), and dehulled pea flour fraction (DPF). After isolation of starch, SC-CO2 + EtOH extraction was done on dehulled pea seed (DPS) (the selected sample). A significant (p{acute}{89}{THORN}0.05) reduction of moisture, starch, and fat contents and peak and trough viscosity with an increase in setback viscosity in all samples after the extraction with SC CO2 + EtOH. On the other hand, ethanol treatment significantly increased (p{acute}{89}{THORN}0.05) the total starch from (88.51% to 90%), starch damage (0.52 %) and water holding capacity (0.96 g/g). Physical results of starch-added yogurt and pudding{A0}showed an increase in the syneresis with the storage time. Also, there was a positive correlation between syneresis and hardness value in food products. To conclude, dehulling prior to starch isolation is a suitable method of pea starch extraction. Also, modified pea starch impacted the texture and water holding capacity in food products.
590 $a School code: 0205.
650 4 $a Food science. $3 3173303
650 4 $a Nutrition. $3 517777
653 $a Isolation
653 $a Pea starch
653 $a Pulse
653 $a Supercritical fluid extraction
690 $a 0359
690 $a 0570
710 2 $a South Dakota State University. $b Dairy Science. $3 3558269
773 0 $t Masters Abstracts International $g 84-11.
790 $a 0205
791 $a M.S.
792 $a 2023
793 $a English
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30423550