71F-6 |
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J. O. Akingbala, G. S. H. BACCUS-TAYLOR2, and K. Gairy. (1) Dept. of Chemical Engineering, Univ. of the West Indies, Food Science and Technology Unit, Faculty of Engineering, St. Augustine, Trinidad and Tobago Split pea (Pisum sativum) flour is widely used in Trinidad and Tobago in a variety of food products, one of which is phoulorie. The effects of wet and dry milling methods on the physico-chemical properties of the flour and on phoulorie quality were evaluated. Proximate composition of the split pea and split pea flours and phoulorie were determined. Physico-chemical properties of flour, including solubility and swelling power, water and oil absorption capacities, particle size distribution, and viscosities were determined. Phoulorie was evaluated for volume, sensory (aroma, texture, taste, overall acceptability), and shelf life, including oxidative rancidity and microbial counts. Wet-milled pea flour was less soluble, but showed greater swelling power, water absorption. and fat absorption capacities than dry-milled flour. However, these differences in flour functional properties were not evident in the sensory quality of phoulorie made from these flours. The phoulorie prepared from dry-milled split pea flour and wheat flour in the ratios 1:2 and 1:1 split pea:wheat flour and from wet-milled flour and wheat flour in the ratio 1:2 split pea:wheat flour were judged to have the best sensory properties. Quality of oil extracted from phoulorie prepared with dry-milled flour was poor after six days of storage under refrigerated conditions, and after nine days for phoulorie prepared from wet-milled split pea flour. Although both dry- and wet-milled pea flours in the mixture with wheat flour produced acceptable phoulorie, the dry-milled split pea flour is recommended for use as it requires less initial processing, has higher protein content, and produces higher quality phoulorie than wet-milled split pea flour.
Session 71F, Religious & Ethnic Foods: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |