THE EFFECTS OF REPLACING ALL-PURPOSE FLOUR AND WATER WITH GREEN PEA PRODUCTS ON DIETARY FIBER CONTENT AND SENSORY ATRRIBUTES OF PASTA.

The consumption of dietary fiber increases feelings of satiety, prevents chronic disease and obesity, and aids in a healthy digestive system. Current recommendations for dietary fiber intake for adults are 28 to 35 grams per day. Recent evidence suggests that, on average, Americans consume just 15 grams of fiber per day. Green peas are significantly high in fiber and limited research has been done in the field of green pea pasta fortification. Our research team aimed to study the fiber content and sensory effects of supplementing an egg pasta recipe with three processed forms of green peas. Methods of pasta recipe modification included substituting 50% pea flour for all-purpose flour, and replacing proportionate parts flour and water with pureed fresh or canned peas via three independent trials. A randomly selected adult taste panel will rate the trial pastas on a seven point hedonic scale to assess taste, texture, appearance, aroma, and overall likability. Taste panel sensory data and fiber content will be analyzed using SPSS descriptive statistics and Food Processor software. Preliminary findings suggest that green pea pasta will contain increased fiber content and produce more favorable sensory attributes when compared to the baseline recipe. With increasing emphasis on functional foods, integrating vegetable products into pasta can provide a quick and easy meal option for families looking to increase fiber and vegetable consumption in innovative ways. Future research could include studying the best production and preservation methods for large-scale pea pasta manufacturing while maintaining food safety and satisfactory sensory attributes.