Functional and textural properties of a dehulled oat (Avena sativa L) and pea (Pisum sativum) protein isolate cracker

In this study, the nutritional, antioxidant and physical properties of a cracker made from dehulled oat flour (Avena sativa L) and pea (Pisum sativum) protein isolate (COP) was investigated. The COP was compared against two commercial crackers, showing a higher nutritional content, emphasizing its high value of protein (24.66 g/100 g cracker), total fiber (18.45 g/100 g cracker) insoluble fiber (13.05 g/100 g cracker), vanillin (0.932 mu z/100 g cracker), p-cumaric (0.861 mu z/100 g cracker) and avenantramide (1.160 14/100 g cracker) as well as the low content of lipids (9.07 g/100 g cracker), carbohydrates (62.13 g/100 g cracker), total phenolic compounds (0.42 mgGAE/g cracker) antioxidant capacity DPPH (26.93 mot eq. Trolox/g cracker) and ABTS (171.61 mu mot eq. Trolox/g cracker). Certain differences were also found in textural properties, the COP exhibited lower hardness (19.04 N), and gumminess (4.07 N), and higher values of cohesiveness (0.35), springiness (0.45 mm), and chewiness (0.35). Based on these results, dehulled oat and pea protein isolated crackers have the potential to confer health benefits. (C) 2017 Published by Elsevier Ltd.