| dc.description.abstract | An increasing demand for following healthier eating pattern has created a rapidly growing food market, including more nutrient dense and healthier plant-based foods. Nutrient-dense yellow pea flour is ideal for addressing these new-generation foods. However, its utilization in foods is limited due to its unpleasant flavor. Therefore, an eco-friendly deflavoring method has recently been found effective to improve sensory quality of pulse ingredients. Supercritical carbon dioxide + ethanol (SC-CO2+EtOH) extraction was applied as deflavoring method. The goals of this research were to evaluate (1) the applicability of this extraction at optimized conditions to reduce off-flavor compounds of pea flour, and (2) interaction effect of extraction and particle size on flavor profile, physicochemical properties, particle size distribution, moisture sorption isotherms of deflavored pea flours. Findings of this study showed that operating conditions of SC-CO2+EtOH extraction significantly (p<0.05) optimized using a central composite rotatable design under response surface methodology to ethanol (22%), temperature (86 C), and pressure (42.71 MPa). Extraction at optimum conditions reduced total volatile (TV) content (0.55 µg/g) and improved sensory attributes of pea flour. TV contents of non-deflavored and deflavored whole pea flour and its fractions ranged from 7.1 to 18.1 µg/g and 0.4 to 2.7 µg/g, respectively. Similarly, the total volatile intensity of deflavored pea flours were significantly lower than non-deflavored flours as detected by the GC-Olfactory system. The extraction decreased moisture, resistant starch, damage starch, and lipid content of pea flours. Flours with coarse particles had lower protein, total starch, and starch damage than other flours. Medium and fine fractions had greater protein and total starch, respectively. Deflavored pea flours had lower viscosity parameters and water solubility index depending on particle size. Water sorption capacity of deflavored pea flours decreased with increased water activity. SC-CO2+EtOH extraction and particle size had a significant interaction effect for most response variables. | en_US |
