We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Pea Fibre 2.0 - Novel approches in increasing added value and for optimizing technological-functional and nutritive properties of fibre-rich by-products arising from processing procedures
Project
Project code: 2815EPS062
Contract period: 01.04.2017
- 31.03.2020
Budget: 116,954 Euro
Purpose of research: Experimental development
Keywords: human nutrition, sustainability
The project aims at increasing the added-value of the byproducts accumulating during pea processing (pea hulls and cotyledon residues) that are rich in dietary fibres and bioactive secondary metabolites. This is achieved by increasing the technofunctional properties of the ‘outer fibre’ using a combination of enzymatic and mechanical treatments of pea hulls and the characterization of the nutritional value and the contents of secondary metabolites. Furthermore, process steps are developed for the recovery of pectin from the fibre-rich cotyledon residue. Its functional properties as a gelling agent and emulsion/foam stabilizer are evaluated. Chemical analyses are particularly focusing on the determination of proteins, saponins, and flavonoids within the intermediate and final products in order to evaluate strategies for the recovery and utilization of such potent health-beneficial substances. As a result of these research activities, new ways utilizing domestic grain legumes for the production of highly functionalized food ingredients are pointed out. This is believed to have a major impact on a sustainable legume production and healthy human nutrition.
Section overview
Subjects
- Process engineering
- Renewable Resources
