Peas are increasingly exploited as sustainable sources of plant-based food ingredients. This study investigated the dry fractionation of two Norwegian pea cultivars (Ingrid and Astronaut) to produce protein-rich and starch-rich fractions. Dehulled peas were air-classified using three-wheel speeds (5000, 10000 and 15000 rpm) and the resulting fractions were characterized for their chemical, physical, and techno-functional properties. Fractions produced at 10000 rpm provided the best compromise between protein enrichment and mass yield, and their performance in a biscotti-type bakery product was evaluated by replacing 30% or 60% of wheat flour in its formulation. Product texture, color, and sensory properties were evaluated using instrumental methods and trained panel analysis. Protein content correlated positively with oil-holding and emulsifying properties, while starch content was associated with water-holding capacity. Biscotti containing starch-rich fractions were comparable to the reference product in texture, color, and sensory profile, whereas protein-rich fractions increased hardness, browning, bitterness, and pea-related sensory attributes. Sensory differences were primarily driven by fraction type and substitution level rather than cultivar. Differences between the two cultivars were minimal. These results demonstrate the suitability of dry-fractionated pea starch fractions for bakery applications and highlight formulation challenges associated with protein-rich fractions.
Gaber et al. (Fri,) studied this question.
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