Pea Starch and Pea Fiber—A Review of Functional Properties, Sensory Characteristics, and Value‐Added Uses

The utilization of plant-based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high-protein foods, and an increased number of consumers reluctant to consume animal-based products. Legumes are often cultivated for their protein but are also rich in starch and fiber. Furthermore, during protein fractionation, large side streams composed mainly of starch and fiber are produced. To promote efficient use of biomass, it is essential to find effective ways of repurposing these side streams. Understanding the functionality of the side streams allows the identification of alternative uses that offer economic and environmental benefits. One crop that is gaining attention and technical use as a sustainable, plant-based protein source is pea (Pisum sativum L.). This review provides an overview and establishes new connections between the physicochemical properties of pea starch and pea fiber, available treatment methods for further functionalization, and the influence of pea starch and pea fiber on different foods and their sensory properties and product performance across various applications. Challenges and knowledge gaps are also identified, for example, the correlations between chemical and sensory properties and how changes in starch and fiber functionality affect the textural and sensory properties of the final food product.