Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada.
The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada.
J Food Sci. 2021 Oct;86(10):4330-4353. doi: 10.1111/1750-3841.15913. Epub 2021 Sep 17.
Yellow pea (Pisumsativum L.) is an economically rich source of nutrients with health-promoting effects. However, the consumption of pea ingredients is minimal due to their off-flavor characteristics. The present study investigated the effect of Revtech heat treatment on the chemical profile and volatile compounds in split yellow pea flour. Revtech treatment (RT) was applied at 140°C with a residence time of 4 min in dry condition (RT 0%) and in the presence of 10% steam (RT 10%). Both thermal treatments resulted in a significant reduction (p < 0.05) in lipoxygenase activity and the concentration of key beany-related odors such as heptanal, (E)-2-heptenal, 1-octen-3-ol, octanal, and (E)-2-octenal. In addition, RT 10% resulted in a significant reduction in pentanal, 1-penten-3-ol, hexanal, and 1-hexanol compared to untreated flour. The content of known precursors of lipoxygenase such as linoleic and linolenic acids was found in higher concentrations in heat-treated flours, indicating the efficacy of Revtech technology in minimizing the degradation of polyunsaturated fatty acids. No significant changes in the amino acid composition or the 29 selected phenolic compounds in pea flours were observed with Revtech processing except for two compounds, caffeic acid and gallocatechin, which were found at higher concentrations in RT 0%. PRACTICAL APPLICATION: Thermal processing of split yellow pea flours at 140°C using Revtech technology successfully decreased the concentrations of volatile compounds responsible for beany off-flavor while improving the nutritional quality of studied yellow pea flours. These results provide valuable information to the food industry for developing novel pulse-based products with enhanced sensory characteristics.
黄豌豆（Pisumsativum L.）是一种营养丰富、具有促进健康作用的经济型作物。然而，由于其不良风味特征，豌豆成分的食用量非常少。本研究探讨了 Revtech 热处理对脱皮黄豌豆粉化学特性和挥发性化合物的影响。Revtech 处理（RT）在 140°C 下以 4 分钟的停留时间进行，在干燥条件下（RT 0%）和存在 10%蒸汽的条件下（RT 10%）进行。两种热处理均导致脂肪氧合酶活性显著降低（p<0.05），以及关键豆腥味相关气味物质如庚醛、（E）-2-庚烯醛、1-辛烯-3-醇、辛醛和（E）-2-辛烯醛的浓度显著降低。此外，与未处理的面粉相比，RT 10%还导致戊醛、1-戊烯-3-醇、己醛和 1-己醇的浓度显著降低。热处理面粉中发现已知脂肪氧合酶前体如亚油酸和亚麻酸的含量较高，表明 Revtech 技术在最小化多不饱和脂肪酸降解方面的有效性。除了两种化合物咖啡酸和没食子儿茶素外，Revtech 处理对豌豆粉中氨基酸组成或 29 种选定酚类化合物没有显著影响，这两种化合物在 RT 0%中浓度更高。
使用 Revtech 技术在 140°C 下对脱皮黄豌豆粉进行热加工，成功降低了导致豆腥味的挥发性化合物的浓度，同时提高了研究中黄豌豆粉的营养价值。这些结果为食品工业开发具有增强感官特性的新型基于脉冲的产品提供了有价值的信息。
