TECHNOLOGICAL FEATURES OF OBTAINING FLOUR FROM PISUM SATIVUM L.

The aim of the study is to develop a technology for obtaining yellow pea flour (Vicia lutea) for using it in gluten-free product formulations. The objects of the study were samples of deodorized Vicia lutea flour obtained by solvent extraction (aqueous ethanol solution) under set process parameters under high pressure (HPSE). Flour from Vicia lutea grains was obtained by grinding in an Urshel mill model MG 104 to a particle size of 2 to 40 μm, which was then subjected to extraction (under high pressure of 10–15 MPa) and subsequent drying. To extract volatile compounds from the obtained pea flour, a high-pressure extraction unit (10–15 MPa) from supercritical fluids was used. To remove the solvent from Vicia lutea flour, the samples were dried in a jet drying oven manufactured by Hunan Sundy Science and Technology (China). The chemical composition of Vicia lutea flour was determined using standard methods and HPLC. The total fat content in Pisum sativum L. flour is (2.2 ± 0.4)%, with the following phospholipids: (52.2 ± 4.4) %; triacylglycerols: 31.2 ± 4.4; steryl esters: 2.4 ± 0.6; free fatty acids: 1.2 ± 0.2; and diacylglycerols: (1.8 ± 0.4) %. The protein content in Vicia lutea flour is approximately (20.4 ± 0.4) %. The most common fatty acid in the experimental samples was linoleic acid (18:2) – (31.2 ± 0.4) %. The sensory characteristics of the finished product, which we determined at the initial stage of the work, were achieved (absence of astringent taste and bitter taste). In this regard, flour from Vicia lutea grains can become a substitute for wheat flour in gluten-free products