Physicochemical Properties of Bread with the Addition of Green Peas (Pisum sativum)
Keywords:
Green pea, bread, texture, color, moisture content
Abstract
The objective of this study is to investigate the physicochemical characteristics of bread with the addition of green peas (Pisum sativum). In this study, three different treatments were done including 0% (control), 12.5% and 25% of green peas puree were added to the bread dough mixture and afterwards baked to analyze its physicochemical properties. Texture-wise, the addition of green peas did not show any significant effect (p>0.05) on the springiness of the bread yet it was otherwise for hardness, cohesiveness and chewiness. Moreover, the color of bread in different treatments have their own distinguishable details. Green peas had allowed the bread to become darker in color but the different amount of green peas puree added did not cause a change in the hues of the color. Furthermore, the moisture content of the bread added with the highest amount of green peas was shown to have the highest moisture content and the difference between the moisture content of each treatment was rendered to be significant (p≤0.05). Green peas seem to have caused a decrease in loaf volume and height due to the high amount of fiber contained in it. Nevertheless, the addition of green peas did not give any significant effect on the baking loss, loaf width and loaf length of the bread (p>0.05).
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References
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Borkoles, E., Krastins, D., van der Pols, J. C., Sims, P., & Polman, R. (2022). Short-Term Effect of Additional Daily Dietary Fibre Intake on Appetite, Satiety, Gastrointestinal Comfort, Acceptability, and Feasibility. Nutrients, 14(19), 4214. https://doi.org/10.3390/nu14194214
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Cauvain, S. P. (2016). The Stability and Shelf Life of Food (Second Ed.). Woodhead Publishing Series in Food Science, Technology, and Nutrition. 431-459. https://doi.org/10.1016/B978-0-08-100435-7.00015-0
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Didinger, C., & Thompson, H. J. (2021). Defining Nutritional and Functional Niches of Legumes: A Call for Clarity to Distinguish a Future Role for Pulses in the Dietary Guidelines for Americans. Nutrients, 13(4), 1100. https://doi.org/10.3390/nu13041100
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Jafari, S. M., & Jafari, A. (2015). The impact of spinach puree on the physicochemical and sensory properties of bread. Journal of Food Processing and Preservation, 39(6), 708-717. https://doi.org/10.1111/jfpp.12274
Jezierny, D., Mosenthin, R., Sauer, N., Schwadorf, K., & Rosenfelder-Kuon, P. (2017). Methodological impact of starch determination on starch content and ileal digestibility of starch in grain legumes for growing pigs. Journal of Animal Science and Biotechnology, 8(1). https://doi.org/10.1186/s40104-016-0131-7
Khalid, K. H., Ohm, J.-B., & Simsek, S. (2017). Whole wheat bread: Effect of bran fractions on dough and end-product quality. Journal of Cereal Science, 78, 48–56. https://doi.org/10.1016/j.jcs.2017.03.011
Kotoki, D. & Deka, S. C. (2010). Baking loss of bread with special emphasis on increasing water holding capacity. Journal of Food Science and Technology, 47(1), 128-131. https://doi.org/10.1007/s13197-010-0008-2
Kourkouta, L., Koukourikos, K., Iliadis, C., Ouzounakis, P., Monios, A., Tsaloglidou, & A. (2017). Bread and Health. Journal of Pharmacy and Pharmacology, 5(11). https://doi.org/10.17265/2328-2150/2017.11.005
Lee, J. W., Kim, Y., & Lee, H. J. (2020). Development of a superfood index using food and nutrient databases. Nutrients, 12(11), 3487. https://doi.org/10.3390/nu12113487
Ly, B. C. K., Dyer, E. B., Feig, J. L., Chien, A., & Bino, S. D. (2020). Research techniques made simple: Cutaneous colorimetry: A reliable technique for objective skin color measurement. Journal of Investigative Dermatology, 140(1). https://doi.org/10.1016/j.jid.2019.11.003
Mandi, K., Pradesh, H., Shah, S., Kumari, S., Kumar, S., & Rahi, S. (2021). Effect of predrying treatments on the quality attributes of green peas (Pisum sativum L.). ~ 101 ~ the Pharma Innovation Journal, 10(1), 101–103. https://www.thepharmajournal.com/archives/2021/vol10issue1/PartB/9-11-57-952.pdf
Man, S., Păucean, A., Muste, S., & Pop, A. (2015). Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 72(1). https://doi.org/10.15835/buasvmcn-fst:11023
Mu, T. H., Zhang, M., Sun, H. S., & Perez, I. C. (2019). Sweet Potato. Academic Press. 273-302. https://doi.org/10.1016/B978-0-12-813637-9.00010-7
Mu, T.-H., Sun, H., Zhang, M., & Wang, C. (2017). Sweet Potato Dietary Fiber. Sweet Potato Processing Technology, 121–181. https://doi.org/10.1016/b978-0-12-812871-8.00003-9
Mudau, M., Ramashia, S. E., Mashau, M. E., & Silungwe, H. (2021). Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour. Brazilian Journal of Food Technology, 24. https://doi.org/10.1590/1981-6723.12320
Nivelle, M. A., Beghin, A. S., Vrinten, P., Nakamura, T., & Delcour, J. A. (2020). Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches. Food Chemistry, 320, 126609. https://doi.org/10.1016/j.foodchem.2020.126609
Noroul-Asyikeen, Z., Zubir, H. S. M., & Hoon, H. L. (2018). Nutritional value and physicochemical properties of white bread incorporated with Hevea brasiliensis (rubber seed) flour. Journal of Agrobiotechnology, 9(1S), 102-113. https://core.ac.uk/download/pdf/267943207.pdf
Orfilla, C., Rosell, C. M., & Haros, M. (2019). Bread in the human diet: Perception, consumption, and potential health benefits. Trends in Food Science & Technology, 90, 219-228.
Pandey, O. P., Mishra, B. K., & Misra, A. (2019). Comparative study of green peas using with blanching & without blanching techniques. Information Processing in Agriculture, 6(2). 285-296. https://doi.org/10.1016/j.inpa.2018.10.002
Prieto-Vázquez del Mercado, P., Mojica, L., & Morales-Hernández, N. (2022). Protein Ingredients in Bread: Technological, Textural and Health Implications. Foods, 11(16), 2399. https://doi.org/10.3390/foods11162399
Pumilia, G., Cichon, M. J., Cooperstone, J. L., Giuffrida, D., Dugo, G., & Schwartz, S. J. (2014). Changes in chlorophylls, chlorophyll degradation products and lutein in pistachio kernels (Pistacia vera L.) during roasting. Food Research International, 65, 193–198. https://doi.org/10.1016/j.foodres.2014.05.047
Salehifar, M., Ardebili, M. S., & Azizi, M. H. (2010). Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread. Food Science and Technology, 30(3), 833–837. https://doi.org/10.1590/S0101-20612010000300041
Shanthakumar, P., Klepacka, J., Bains, A., Chawla, P., Dhull, S. B., & Najda, A. (2022). The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules, 27(16), 5354. https://doi.org/10.3390/molecules27165354
Trindler, C., Annika Kopf-Bolanz, K., & Denkel, C. (2022). Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing. Food Chemistry, 376, 131892. https://doi.org/10.1016/j.foodchem.2021.131892
Tsatsaragkou, K., Mandala, I., & Stoforos, N. G. (2023). Fermentation Kinetics of Gluten-Free Breads: The Effect of Carob Fraction and Water Content. Foods, 12(9), 1809. https://doi.org/10.3390/foods12091809
Van Steertegem, B., Pareyt, B., Brijs, K., & Delcour, J. A. (2014). The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system. Food Research International, 62, 991–997. https://doi.org/10.1016/j.foodres.2014.05.001
Zou, X., Wang, X., Li, L., Peng, P., Ma, Q., Hu, X., & Appels, R. (2022). Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties and the Underlying Mechanism. Foods, 11(21), 3432. https://doi.org/10.3390/foods11213432
Aydogdu, A., Sumnu, G., & Sahin, S. (2018). Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes. J Food Sci Technol, 55(2), 667-677. https://doi.org/10.1007/s13197-017-2976-y
Barak, S., Mudgil, D., & Khatkar, B. S. (2014). Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough. International Journal of Food Properties, 17(7), 1428–1438. https://doi.org/10.1080/10942912.2012.717154
Borkoles, E., Krastins, D., van der Pols, J. C., Sims, P., & Polman, R. (2022). Short-Term Effect of Additional Daily Dietary Fibre Intake on Appetite, Satiety, Gastrointestinal Comfort, Acceptability, and Feasibility. Nutrients, 14(19), 4214. https://doi.org/10.3390/nu14194214
Boukid, F., Carini, E., Curti, E., Pizzigalli, E., & Vittadini, E. (2019). Bread stalling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis. European Food Research and Technology. https://doi.org/10.1007/s00217-019-03256-6
Cauvain, S. P. (2016). The Stability and Shelf Life of Food (Second Ed.). Woodhead Publishing Series in Food Science, Technology, and Nutrition. 431-459. https://doi.org/10.1016/B978-0-08-100435-7.00015-0
Curti, E., Carini, E., Tribuzio, G., & Vittadini, E. (2014). Bread stalling: Effect of gluten on physico-chemical properties and molecular mobility. LWT - Food Science and Technology. 1-8. http://dx.doi.org/10.1016/j.lwt.2014.04.057
Didinger, C., & Thompson, H. J. (2021). Defining Nutritional and Functional Niches of Legumes: A Call for Clarity to Distinguish a Future Role for Pulses in the Dietary Guidelines for Americans. Nutrients, 13(4), 1100. https://doi.org/10.3390/nu13041100
Ge, J., Sun, C. X., Corke, H., Gul, K., Gan, R. Y., & Fang, Y. (2020). The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives. Compr. Rev. Food Sci. Food Saf., 19, 1835–1876.
Gosavi, G., Jadhav, A., Kale, A., Gadakh, S., & Chimote, V. (2014). Effect of heat stress on proline, chlorophyll content, heat shock proteins and antioxidant enzyme activity in sorghum (Sorghum bicolor) at seedlings stage. Indian Journal of Biotechnology, 13, 356–363. https://nopr.niscpr.res.in/bitstream/123456789/29616/1/IJBT%2013%283%29%20356-363.pdf
Gui, Y., & Ryu, G.-H. (2014). Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder). Journal of Ginseng Research, 38(2), 146–153. https://doi.org/10.1016/j.jgr.2013.12.002
Herath, H., Arampath, S., Wijerathne, H., & Wijesekara, I. (2021). Green pea: A review of its nutritional composition and health benefits. Journal of Food Composition and Analysis, 98, 103808. https://doi.org/10.1016/j.jfca.2020.103808
Laleg, K., Cassan, D., Barron, C., Prabhasankar, P., & Micard, V. (2016). Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. PLOS ONE, 11(9), e0160721. https://doi.org/10.1371/journal.pone.0160721
Ibrahim, U. K., Rahman, N. A. A. Suzihaque, M. U. H., Hashib, S. A., & Aziz R. A. A. (2020). Effect of baking conditions on the physical properties of bread incorporated with green coffee beans (GCB). IOP Conference Series: Materials Sciences and Engineering, 736. https://doi.org/10.1088/1757-899X/736/6/062019
Ibrahim, U. K., Salleh, R. M., & Zhou, W. (2013). The effect of oven surface on bread colour development during baking process. Business Engineering and Industrial Applications Colloquium (BEIAC). 453-458, https://doi.org/10.1109/BEIAC.2013.6560169
Ibrahim, U. K., Salleh, R. M., & Maqsood-ul-Haque, S. N. S. (2015). Bread towards Functional Food: An Overview. ETP International Journal of Food Engineering. https://doi.org/10.18178/ijfe.1.1.39-43
Jafari, S. M., & Jafari, A. (2015). The impact of spinach puree on the physicochemical and sensory properties of bread. Journal of Food Processing and Preservation, 39(6), 708-717. https://doi.org/10.1111/jfpp.12274
Jezierny, D., Mosenthin, R., Sauer, N., Schwadorf, K., & Rosenfelder-Kuon, P. (2017). Methodological impact of starch determination on starch content and ileal digestibility of starch in grain legumes for growing pigs. Journal of Animal Science and Biotechnology, 8(1). https://doi.org/10.1186/s40104-016-0131-7
Khalid, K. H., Ohm, J.-B., & Simsek, S. (2017). Whole wheat bread: Effect of bran fractions on dough and end-product quality. Journal of Cereal Science, 78, 48–56. https://doi.org/10.1016/j.jcs.2017.03.011
Kotoki, D. & Deka, S. C. (2010). Baking loss of bread with special emphasis on increasing water holding capacity. Journal of Food Science and Technology, 47(1), 128-131. https://doi.org/10.1007/s13197-010-0008-2
Kourkouta, L., Koukourikos, K., Iliadis, C., Ouzounakis, P., Monios, A., Tsaloglidou, & A. (2017). Bread and Health. Journal of Pharmacy and Pharmacology, 5(11). https://doi.org/10.17265/2328-2150/2017.11.005
Lee, J. W., Kim, Y., & Lee, H. J. (2020). Development of a superfood index using food and nutrient databases. Nutrients, 12(11), 3487. https://doi.org/10.3390/nu12113487
Ly, B. C. K., Dyer, E. B., Feig, J. L., Chien, A., & Bino, S. D. (2020). Research techniques made simple: Cutaneous colorimetry: A reliable technique for objective skin color measurement. Journal of Investigative Dermatology, 140(1). https://doi.org/10.1016/j.jid.2019.11.003
Mandi, K., Pradesh, H., Shah, S., Kumari, S., Kumar, S., & Rahi, S. (2021). Effect of predrying treatments on the quality attributes of green peas (Pisum sativum L.). ~ 101 ~ the Pharma Innovation Journal, 10(1), 101–103. https://www.thepharmajournal.com/archives/2021/vol10issue1/PartB/9-11-57-952.pdf
Man, S., Păucean, A., Muste, S., & Pop, A. (2015). Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 72(1). https://doi.org/10.15835/buasvmcn-fst:11023
Mu, T. H., Zhang, M., Sun, H. S., & Perez, I. C. (2019). Sweet Potato. Academic Press. 273-302. https://doi.org/10.1016/B978-0-12-813637-9.00010-7
Mu, T.-H., Sun, H., Zhang, M., & Wang, C. (2017). Sweet Potato Dietary Fiber. Sweet Potato Processing Technology, 121–181. https://doi.org/10.1016/b978-0-12-812871-8.00003-9
Mudau, M., Ramashia, S. E., Mashau, M. E., & Silungwe, H. (2021). Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour. Brazilian Journal of Food Technology, 24. https://doi.org/10.1590/1981-6723.12320
Nivelle, M. A., Beghin, A. S., Vrinten, P., Nakamura, T., & Delcour, J. A. (2020). Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches. Food Chemistry, 320, 126609. https://doi.org/10.1016/j.foodchem.2020.126609
Noroul-Asyikeen, Z., Zubir, H. S. M., & Hoon, H. L. (2018). Nutritional value and physicochemical properties of white bread incorporated with Hevea brasiliensis (rubber seed) flour. Journal of Agrobiotechnology, 9(1S), 102-113. https://core.ac.uk/download/pdf/267943207.pdf
Orfilla, C., Rosell, C. M., & Haros, M. (2019). Bread in the human diet: Perception, consumption, and potential health benefits. Trends in Food Science & Technology, 90, 219-228.
Pandey, O. P., Mishra, B. K., & Misra, A. (2019). Comparative study of green peas using with blanching & without blanching techniques. Information Processing in Agriculture, 6(2). 285-296. https://doi.org/10.1016/j.inpa.2018.10.002
Prieto-Vázquez del Mercado, P., Mojica, L., & Morales-Hernández, N. (2022). Protein Ingredients in Bread: Technological, Textural and Health Implications. Foods, 11(16), 2399. https://doi.org/10.3390/foods11162399
Pumilia, G., Cichon, M. J., Cooperstone, J. L., Giuffrida, D., Dugo, G., & Schwartz, S. J. (2014). Changes in chlorophylls, chlorophyll degradation products and lutein in pistachio kernels (Pistacia vera L.) during roasting. Food Research International, 65, 193–198. https://doi.org/10.1016/j.foodres.2014.05.047
Salehifar, M., Ardebili, M. S., & Azizi, M. H. (2010). Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread. Food Science and Technology, 30(3), 833–837. https://doi.org/10.1590/S0101-20612010000300041
Shanthakumar, P., Klepacka, J., Bains, A., Chawla, P., Dhull, S. B., & Najda, A. (2022). The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules, 27(16), 5354. https://doi.org/10.3390/molecules27165354
Trindler, C., Annika Kopf-Bolanz, K., & Denkel, C. (2022). Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing. Food Chemistry, 376, 131892. https://doi.org/10.1016/j.foodchem.2021.131892
Tsatsaragkou, K., Mandala, I., & Stoforos, N. G. (2023). Fermentation Kinetics of Gluten-Free Breads: The Effect of Carob Fraction and Water Content. Foods, 12(9), 1809. https://doi.org/10.3390/foods12091809
Van Steertegem, B., Pareyt, B., Brijs, K., & Delcour, J. A. (2014). The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system. Food Research International, 62, 991–997. https://doi.org/10.1016/j.foodres.2014.05.001
Zou, X., Wang, X., Li, L., Peng, P., Ma, Q., Hu, X., & Appels, R. (2022). Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties and the Underlying Mechanism. Foods, 11(21), 3432. https://doi.org/10.3390/foods11213432
Published
2024-03-31
How to Cite
Alfonsus, A., Kwa, A., Hartono, H., Widjaja, K., Josephine, S., & Ariska, D. (2024). Physicochemical Properties of Bread with the Addition of Green Peas (Pisum sativum). Indonesian Journal of Life Sciences, 6(01), 35-45. https://doi.org/https://doi.org/10.54250/ijls.v6i01.185
Issue
Section
Food Innovation and Nutrition
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