RESUMEN
This study aimed to evaluate the applicability of purified pea ingredients (starch and protein isolate) by assessing their potential to form volatile compounds during the different steps of sponge cake development compared to pea flour and wheat flour. While pea flour was highly susceptible to lipid oxidation during batter beating, the combination of purified pea starch and pea protein yielded significantly fewer oxidation markers with known green-beany off-odors. This was due more to the inactivation of lipoxygenase during flour fractionation than to differences in batter structure. However, fractionated ingredients were highly prone to participating in the Maillard reaction and caramelization during baking, leading to a more complex mixture of pyrazines, Strecker aldehydes and furanic compounds with potential malty and roasted notes compared to cakes based on pea flour or wheat flour. These findings confirm that using purified pea fractions can create high-quality products with an attractive composition.
Asunto(s)
Harina , Compuestos Orgánicos Volátiles , Harina/análisis , Odorantes , Pisum sativum , Almidón , Triticum/química , Compuestos Orgánicos Volátiles/químicaRESUMEN
The possibility of designing various microstructures through the interplay between phase separation due to depletion mechanisms and acid-induced protein gelation was investigated. To modify the phase separation and gelation kinetics, guar gum/acid milk mixtures were acidified using glucono-δ-lactone at temperatures varying from 30 to 60°C. The microstructures of the stirred mixed gels were then discussed in light of the knowledge of the phase separation and gelation timescales. Small spherical protein-enriched micro-gels dispersed in a guar gum-enriched continuous phase were found at high acidification temperatures, suggesting that the protein acid gelation kinetics was quicker than an extensive droplet growth through phase separation. For lower acidification temperatures, a region where droplet coalescence and sedimentation competed with gel formation was identified. Thus, depending on the residence time in that temperature domain, the resulting microstructures varied from spherical to extended filaments of more than 100 µm length. The results demonstrated that a broad range of defined microstructures can been created by triggered arrest through gelation of the phase-separating structure.