Alasino María Celia, Andrich Oscar Daniel, Sabbag Nora Guadalupe, Costa Silvia Claudia, de la Torre María Adela, Sánchez Hugo Diego
Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina.
Arch Latinoam Nutr. 2008 Dec;58(4):397-402.
Pea flour (Pisum sativum) is a relatively cheap protein source and it is scarcely utilized in making widely consumed products. It provides a good opportunity to improve the amino acidic profile. The purpose of this study was to determine the effect of the enzymatic inactivation of pea on bread characteristics, made with levels of 5, 10 and 15% of pea flour. Protein and lysine contents were determined and then chemical score obtained considering lysine as limiting amino acid. Sensory evaluation was carry out by six trained panelists using quantitative descriptive analysis (QDA) and analysis of variance (ANOVA) at p = 0.05. Residual lipoxygenase activity was 48.6% when heat treatment was made during 1 minute, and only 2.1% when the heat treatment was carry out during 1.5 minutes. Highest specific volumes of bread were obtained with pea flour treated during 1 minute. The sensory evaluation by panel determined that pea flour at a level of 5% could be successfully substituted for both heat treatments. But pea flour substitution at levels of 10 and 15% had adverse effects on specific volume and sensory characteristics.
豌豆粉（豌豆）是一种相对廉价的蛋白质来源，在制作广泛消费的产品中很少被利用。它为改善氨基酸谱提供了一个很好的机会。本研究的目的是确定豌豆酶失活对面包特性的影响，所用豌豆粉的含量分别为5%、10%和15%。测定了蛋白质和赖氨酸含量，然后以赖氨酸为限制氨基酸计算化学评分。由六名经过培训的评判员采用定量描述分析（QDA）和方差分析（ANOVA）（p = 0.05）进行感官评价。当热处理1分钟时，残留脂氧合酶活性为48.6%，而当热处理1.5分钟时，残留脂氧合酶活性仅为2.1%。用处理1分钟的豌豆粉制作的面包具有最高的松密度。评判员的感官评价确定，两种热处理条件下，5%含量的豌豆粉都可以成功替代。但10%和15%含量的豌豆粉替代对面包的松密度和感官特性有不利影响。
