ArticleScientific reports2021
Pea peels as a value-added food ingredient for snack crackers and dry soup.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Valorization of agro-waste of pea: challenges, current developments, and circular bioeconomy.Food chemistry: X · 2025Article
- From waste to value: Integrating legume byproducts into sustainable industrialization.Comprehensive reviews in food science and food safety · 2025Review
- Formulation of Fiber-Enriched Crackers with Oleaster Powder: Effect on Functional, Textural, and Sensory Attributes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Peas, natural resources for a sustainable future: a multifaceted review of nutritional, health, environmental, and market perspectives.Frontiers in nutrition · 2025Review
- Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications.Food chemistry: X · 2024Review
- Production of Single Cell Protein (SCP) from the Peel Waste of Pea, Potato, and Banana byACS omega · 2024Article
- Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée.Molecules (Basel, Switzerland) · 2024Article
- Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup.International journal of food science · 2024Article
- Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing.Foods (Basel, Switzerland) · 2023Review
- Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector.Metabolites · 2023Review
- Phytochemicals of Avocado Residues as Potential Acetylcholinesterase Inhibitors, Antioxidants, and Neuroprotective Agents.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values.
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Registered trials
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