ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIBRE-RICH FRACTIONS OF YELLOW PEA AND RED LENTIL TO USE IN LOW-FAT PORK BOLOGNA

The overall goal of this project was to investigate physicochemical and functional properties of fibre fractions from yellow pea and red lentil, as well as their application in low-fat pork bologna. The effects of lab-scale hydrothermal treatment (HT) were also investigated. This project was divided into three studies. In study 1, chemical composition and functional properties of pea and lentil fibre fractions and two commercial products, Best Pea Fibre and Superb Soy Fibre, were analyzed. Pea fibre fractions showed lighter, less red and yellow colour (p<0.05) than lentil fibre fractions. Due to cotyledon contamination, lentil fibre fractions contained larger amounts of protein, starch, phenolics and less dietary fibre (p<0.05) than pea fibre fractions. Pea fibre concentrate had more fibre, and less protein, fat and starch (p<0.05) than pea bran while no significant differences were found between lentil fibre fractions. All fibre products mainly consisted of insoluble dietary fibre rather than soluble dietary fibre. Only a low amount of oligosaccharides and fat were found in the fibre products. Two commercial fibre products had finer particles than pea and lentil fibre fractions. Best Pea Fibre contained similar chemical components with pea bran while Superb Soy Fibre was a protein and starch based product. For functional properties, Superb Soy Fibre, Best Pea Fibre and pea fibre fractions showed higher (p<0.05) water holding capacity (WHC) than lentil fibre fractions. The highest oil absorption capacity (OAC) was obtained by Superb Soy Fibre, followed by Best Pea Fibre and then pea fibre concentrate. All fibre products had higher hot absorption (HA) than their corresponding WHC except for Superb Soy Fibre. The pasting properties of all fibre products were determined by their chemical composition. Lab-scale HT effectively reduced (p<0.05) moisture content, but ineffectively inactivated lipoxygenase activity, and removed part of the seed coats of lentil fibre concentrate. In study 2 and study 3, HT pea and lentil fibre fractions were used to produce low-fat pork bologna (10% fat) at two levels (1.25% and 2.5%). Their effects on physicochemical, functional, textural and sensory traits were evaluated. Both fibre fractions increased (p<0.05) the yellowness of bologna. HT lentil fibre fractions decreased the lightness (p<0.05). Bologna with HT pea and lentil fibre fractions had very low cook loss and reduced purge loss but HT pea fibre fractions increased (p<0.05) the expressible moisture content. Bologna made with HT pea fibre fractions had soft and less cohesive texture. However, these negative effects were not found in most products containing HT lentil fibre fractions. Less juiciness, more graininess and foreign flavor (p<0.05) were found in bologna with fibre products during sensory evaluation without any changes in overall flavor intensity. Best Pea Fibre did not significantly affect the functional properties of bologna while Superb Soy Fibre could improve them. They both significantly improved the textural properties of bologna (p<0.05). All the products except for the ones with 2.5% HT pea fibre fractions were evaluated as acceptable low-fat bologna products, providing up to 2% dietary fibre.

Name thesis:degree_name

Master of Science (M.Sc.)

Level thesis:degree_level

Masters

Discipline thesis:degree_discipline

Food Science

Grantor

University of Saskatchewan

Year dc:date.issued

2017

Author dc:creator

• Xu, Renbo 1988-

Advisors dc:contributor.advisor

• Shand, Phyllis
• Wanasundara, Janitha

Committee members dc:contributor.committeemember

• Ghosh, Supratim
• Tulbek, Mehmet
• Nickerson, Michael
• Newkirk, Rex

• Dietary fibre
• Yellow pea
• Red lentil
• Low-fat pork bologna

Handle dc:identifier.uri

https://hdl.handle.net/10388/7818

OAI identifier oai:identifier

oai:harvest.usask.ca:10388/7818