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Preparation of high protein curd from field peas


, : Preparation of high protein curd from field peas. Journal of food science 48(2): 375-377

A study evaluated the possibility of producing a high-protein curd, similar to tofu, from field peas (Pisum sativum). Changes in the nutritional and physical properties of soybean and pea curds mixed with wheat gluten were also assessed. Mean curd yields from pea flour and soybeans were 13.6 and 39.8%, respectively (having mean protein yields of 43.0 and 55.5%, respectively). The essential amino acid profiles of the 2 curd types were fairly similar; adding wheat gluten to either curd type enhanced sulfur amino acids, but markedly reduced lysine. Flavor ratings of the 2 curd types were similar, but pea curd color and texture were rated significantly below soybean curd. The addition of wheat gluten somewhat influenced the texture and color of the 2 curds. (wz)

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Accession: 013176085

DOI: 10.1111/j.1365-2621.1983.tb10746.x

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