Development of soluble dietary fiber incorporated black pea protein slice: Physicochemical, textural, and rheological properties

Abstract

Soluble dietary fiber is an important constituent that inherits putative health attributes. Similarly, protein is an essential macronutrient also known to modulate essential physiological functions in the body. Consequently, there has been a persistent question about the utilization of soluble dietary fiber in food formulation generating avenues for functional foods. Thereby, the present study attempted to determine the physicochemical, textural, and rheological properties of soluble dietary fiber (0.5–2.0 %) incorporated in black pea protein slices. Black pea (Pisum sativum ssp. arvense), an efficacious crop of the Himalayan region, of India, contains a high amount of protein. Results revealed an increasing trend in proximate composition after incorporating soluble dietary fiber with the maximum amount of protein ranging from 13.21 %–15.74 %. On the contrary, textural attributes as hardness and resilience exhibited a decreasing trend with increased incorporation of soluble dietary fiber. Similarly, the techno-functional and rheological properties also improved with increased incorporation of soluble dietary fiber. The black pea protein slice with soluble dietary fiber incorporation exhibited enhanced overall acceptability compared to control whereas the color values showed scant darkness. Therefore, the present study emphasizes on utilization of soluble dietary fiber to form value-added functional food ingredients.