Enhancing Pea Flour Characteristics Through Radio Frequency Heating: Effects on Composition, Flavour, Anti‐Nutrients and Functionality

Enhancing Pea Flour Characteristics Through Radio Frequency Heating: Effects on Composition, Flavour, Anti‐Nutrients and Functionality

ABSTRACT Peas and other legume crops are sources of sustainable plant‐based proteins. Dry pea seeds can be processed into whole seed flour or dehulled milled flour and used as food ingredients. However, the widespread consumption of plant‐based ingredients from peas is limited by their poor sensory...

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Main Authors: Praiya Asavajaru, Pabitra Chandra Das, Aarti Bhagwat, Darrin Klassen, Li Liu, Peng Gao, Yuping Lu, Prem Prakash Das, Nandhakishore Rajagopalan
Format: Article
Language:English
Published: Wiley 2025-06-01
Series:Legume Science
Subjects:
functionality
gas chromatography/mass spectrometry (GC–MS)
headspace solid phase microextraction (HS‐SPME)
pyrazine
volatolome
Online Access:https://doi.org/10.1002/leg3.70030
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https://doi.org/10.1002/leg3.70030

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