| Crop | Pea |
|---|---|
| Start Date | 2010 |
| End Date | 2012 |
| Principal Investigator | Sawyer, Laura , Food Development Centre |
| MPSG Financial Support | $5,000 |
| Total Project Funding | $235,322 |
| Report | Final-Report-2 |
Research Objectives
To understand the suitability and benefits of using pea starch to replace the traditional corn starch in French fry, onion ring, and mozzarella stick coatings. Specifically,
- Evaluate dry and wet milled pea starch functionality in batters and predust coatings in battered French fries, battered onion rings and breaded mozzarella sticks
- Develop batters and predust coatings using optimal levels of pea starch in combination with pea fibre, flour and/or protein, and to assess the benefits of pea fractions in each application
- Evaluate functionality, sensory properties, nutritional composition and cost compared to traditional batters and predusts containing corn/wheat ingredients
Project Description
This project seeks to evaluate the suitability and benefits of pea starch and other pea fractions as replacements for traditional corn starch and wheat ingredients in batter and pre-dust coatings. Pea starch from dry and wet milling operations will be evaluated. The batter and pre-dust formulations will be based on current industry practices (supplied by Newly Weds Foods) to facilitate transfer of the results for commercialization.
Control predust and batters will be identified for each application (French fries, onion, and mozzarella) based on commercially available formulations per Newly Weds Foods and bench-scale prototypes will be developed. Controlled laboratory production methods will be developed and critical aspects assessed. Pea starches (3 to 4) will then be tested in predusts and batters to replace traditional corn starches. The most successful pea starch for each application will be used for the development of new predust and batter formulations utilizing pea flour, fibre, and/or protein in addition to pea starch. Sensory attributes (crispiness, color, moistness, adhesion, etc.), production attributes (batter viscosity, coating pickup, oil pickup, yields, etc.), freeze-thaw stability, nutritional qualities (total dietary fibre, protein, etc.), and cost implications will be evaluated relative to control(s). Complete replacement of modified corn starch with native pea starch was possible with minimal impact on processing and product quality.