Formulation Of Healthy And Sustainable Foods Based On Fermented Yellow Pea

Sammanfattning

Yellow peas possess an excellent nutritional profile with a high protein content and fermentation, enhancing the flour's functional and physicochemical properties. This study evaluated the impact of Solid-State Fermentation (SSF) with Rhizopus delemar (formerly known as Rhizopus oryzae) and Submerged State (SmF) with Lactiplantibacillus plantarum on yellow pea flour, alongside its application in crispbread formulation and burger patty. The functional properties of the flour, pH and acidity, moisture content, water adsorption capacity, oil adsorption capacity, protein content and pasting properties were measured. Alongside its application in crispbread formulation, analysis for its moisture, texture and protein and burger patty’s cooking loss, reduction in diameter, moisture content, and texture analysis was performed. Prototype crispbreads were formulated by replacing 30% of the rye flour with the fermented yellow pea flours, and hybrid beef patties were made by 50% substitution with yellow pea for beef. The formulation for crisp followed Laura (2024), and for patty, through Solina A.B.’s consultation. The sensory evaluation was done for both of the products. Finally, the Life Cycle Assessment was carried out, focused on measuring the carbon footprint of each product from Cradle to Gate. Fermentation effectively altered the flour's physicochemical profile: protein content increased from 19.00% in the unfermented control to 20.87% for the SSF sample and 23.50% for the SmF sample, while moisture content decreased, respectively. Functional properties also improved, with a slight increase in water absorption capacity despite a slight decrease in oil absorption capacity. Pasting property analysis revealed that SSF flour exhibited reductions across pasting temperature, peak, trough, and setback viscosities, whereas SmF flour demonstrated higher heat resistance with high pasting temperature but lower peak and trough, setback viscosities compared to the control. Instrumental texture analysis demonstrated that the SSF sample had the desirable crunch, also SmF is the most effective for masking leguminous bitterness. Hybrid burger patties indicated that the unfermented control exhibited the highest diameter shrinkage, cooking loss was most pronounced in the SmF patty. Also, texture analysis and moisture content of cooked patties indicated no significant differences among the samples. However, qualitative feedback in sensory evaluations of patty across all three samples highlighted improvements, specifically the addition of spices and enhancements to the product's overall juiciness for higher overall acceptability. The LCA revealed that raw material acquisition was the primary driver of total greenhouse gas emissions, ranging from 10.45–28.88 kg CO₂e for the patties analysed (control, SmF, SSF, Commercial) and 0.66–2.50 kg CO₂e for the crispbread. This is due to the high upstream impacts of beef. During the processing stage, pan-frying and baking emerged as the dominant sources of energy consumption for the patties and crispbreads, respectively.