Dietary fiber is a key component in the human diet due to its beneficial effects on several metabolic functions such as reducing plasma lipid levels, improving glucose metabolism and enhancing satiety that helps to reduce food intake.

There are two sources of dietary fiber in yellow peas (Pisum Sativum): The “outer fiber” which consists of the seed coat rich in cellulose and is known as pea hull fiber (PHF), and the “inner fiber” which corresponds to the cotyledon fiber which is rich in hemicelluloses and pectin with pre-biotical effect.

Pea hull fiber (PHF) is also a high functional ingredient; and in the present study we have investigated the water and oil binding capacity of AMN PHF in the reduction of product losses after oven-baking different type of meats (beef, pork and chicken).

In the present proof-of-concept activity, no starch was added into the recipes.

The levels investigated were 3.2% and 5.4% and a negative control without PHF inclusion as indicted in Figure 1.

Figure 1. Brief description of the main steps followed in the study.

The results are presented in the following table.

AMN Pea hull fiber significantly reduced cooking losses after oven steaking (Figure 2).

Figure 2. Overview of product losses in burgers made of pork meat with different PHF inclusion levels (0, 3.2% and 5.4%)

Conclusion

PHF is a clean label product, a sustainable source of dietary fiber which will contribute to optimize the recipe price due to its great water and oil binding capacity after processing.

Pea hull fiber is not only a functional fiber, but also a source of dietary fiber with several nutritional and health benefits. Read more in this publication.

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