Table 1.
Composition of ingredients based on g/100 g dry matter and nitrogen solubility index (NSI%) with mean and standard deviation. Please note that there is a yellow pea flour only used for the viscosity measurements, due to different batches.
| Protein | +/− | Starch | +/− | Fibre | +/− | Rest | +/− | Solids | +/− | NSI% | +/− | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| YPI | 74.1 | 1.8 | 0.4 | 0.0 | 2.2 | 1.2 | 23.3 | 1.6 | 93.7 | 0.5 | 16.4 | 5.8 |
| YSI | 0.5 | 0.0 | 91.4 | 2.9 | 0.8 | 0.8 | 7.3 | 0.0 | 88.4 | 0.5 | 0.0 | 0.0 |
| YFI | 7.8 | 0.5 | 33.8 | 0.5 | 53.6 | 4.6 | 4.8 | 1.1 | 95.2 | 0.5 | 34.7 | 8.9 |
| YFF | 44.4 | 1.1 | 6.9 | 0.2 | 18.9 | 2.9 | 29.8 | 2.1 | 93.5 | 0.5 | 48.0 | 0.8 |
| YCF | 10.5 | 0.5 | 66.6 | 1.9 | 4.6 | 1.5 | 18.3 | 1.6 | 90.9 | 0.5 | 55.3 | 7.5 |
| YPFa | 22.3 | 0.8 | 47.9 | 7.1 | 10.6 | 0.1 | 19.2 | 0.4 | 90.6 | 0.5 | 61.3 | 0.9 |
| YPF | 25.2 | 0.7 | 48.2 | 0.5 | 9.3 | 2.1 | 17.4 | 0.0 | 90.6 | 0.5 | 61.3 | 0.9 |
| LPI | 92.2 | 2.3 | 0.2 | 0.0 | 0.2 | 0.0 | 7.5 | 0.7 | 97.7 | 0.5 | 60.1 | 0.9 |
| LFI | 16.3 | 0.6 | 1.2 | 0.0 | 79.6 | 5.7 | 3.2 | 0.5 | 93.5 | 0.5 | 47.5 | 5.4 |
| LF | 36.8 | 1.0 | 0.2 | 0.0 | 39.3 | 4.1 | 23.7 | 2.2 | 92.8 | 0.5 | 21.7 | 1.5 |
| LFF | 55.1 | 1.4 | 0.2 | 0.0 | 14.6 | 2.5 | 30.1 | 2.4 | 94.4 | 0.5 | 19.4 | 0.5 |
| LCF | 30.4 | 0.9 | 0.2 | 0.0 | 49.0 | 4.6 | 20.4 | 2.0 | 92.2 | 0.5 | 33.3 | 3.7 |
a
yellow pea flour batch used for the viscosity measurements.