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Optimisation of organically produced pea starch for use in innovative food (Organic Starch)
Project
Project code: 2819EPS006
Contract period: 01.02.2021
- 31.12.2023
Purpose of research: Applied research
Keywords: Starch
The quality of pea starch has so far been subject to strong fluctuations, which repeatedly lead to reduced food product qualities. This is not least due to low appreciation and creation of native grain legumes so far. After decades of recession, there has been a certain revival in cultivation of grain legumes at home for the last few years. Reduced breeding programs contributed to the fact that only a few varieties are left and their optimization, especially with regard to individual valuable ingredients (especially starch, proteins, nonnutritive ingredients) has not been promoted comprehensively.The aim of this project is to characterize the reasons for fluctuating pea starch quality and to identify genotypes that have a good starting pea starch quality and thus, also provide the basis for further optimization by breeding. For this purpose, varieties, genetic resources and breeding strains of a hundred summer and a hundred winter peas will be grown and, after starch/starch-based products have been obtained, a selection is made regarding starch content and composition (e.g., amylose/amylopectin ratio, cross-linking of amylopectin) and technofunctional properties (gel and Film formation, baking ability, stability under the influence of acid, shear and heat). These properties will be also tested on finished products (e.g.,bakery goods, extrusion products, fillings (e.g., for confectioneries), (glass) noodles, instant dishes).
Section overview
Subjects
- Crop Production
- Grassland
- Vegetable Gardening
- Genetic Resources
- Renewable Resources
