Amarjeet KaurBhullar, Harinderjeet Kaur2024-01-052024-01-052021Bhullar, Harinderjeet Kaur (2021). Characterization of pea processing waste for use in food products (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.https://krishikosh.egranth.ac.in/handle/1/5810205790Utilization of vegetable processing industrial waste remain unexplored, but their by-products have been recognized as potential source of nutrients. Thus, the present study focused on the characterization and utilization of the pea processing waste. Pea processing waste as pea peels and small peas were blanched at 80°C for 3 minutes in 5% sodium chloride solution prior to drying (60°C for 5 hours). Blanching significantly (p<0.05) reduced ascorbic acid content (22.81%), total soluble sugars, reducing sugars, non-reducing sugars by 3.44%, 4.76%, 2.28% respectively and antinutritional factors as tannins, phytates and saponins by 35.71%, 50% and 5% respectively, while enhanced the phytochemical composition and antioxidant activities (8.18%, 10.02%, 4.81% and 24.34% increase in DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power and reducing power respectively). Blanched pea peel powder contained considerable amount of all essential and non-essential amino acids, micro and macro minerals and also exhibited good functional properties. Further, protein was extracted from fresh pea peel by isoelectric precipitation method at 9 solubilization pH and 4.5 precipitation pH. Protein content of extracted pea peel protein was found to be 83.25% which exhibited variety of polypeptide subunits of molecular weight between 25 and 75 kDa. The incorporation of pea peel powder into wheat flour decreases peak viscosity, final viscosity and dough stability but increases water absorption (%) and dough development time. Thermal analysis of refined wheat flour substituted with pea peel powder revealed the increase in the onset, endset and peak temperature and also rheological attributes as storage modulus (G´) and loss modulus (G´´) increased with the increase in level of incorporation in both frequency sweep and temperature sweep test. The blanched pea peel powder was further incorporated in bakery products (cookies), extruded products (noodles), fermented products (pizza base) and traditional product (chapatti). Based on the quality and sensorial attributes, incorporation level of 10%, 7.5%, 20% and 20% was found optimum in cookies, noodles, pizza base and chapatti respectively. Cookies and noodles remain acceptable beyond 4 months of storage at room temperature (30±2°C) whereas, pizza base was acceptable for 3 days at ambient conditions (25±2°C) and for 7 days at refrigeration conditions (4±2°C). Pea peel powder incorporation increased the fiber content in all prepared products (cookies, noodles, pizza base, chapatti). This study opens an avenue to boost nutritional value of food products with additional benefit of waste management and sustainable environment by utilizing pea peels.EnglishThesis