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

- The developed cracker exhibited higher protein and lower carbohydrates content.
- The COP cracker presented high total and insoluble dietary fiber content.
- The textural analysis of COP showed lower hardness than commercial crackers.
- The COP cracker can be considered as an alternative of functional snack.

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 μg/100 g cracker), p-cumaric (0.861 μg/100 g cracker) and avenantramide (1.160 μg/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 μmol eq. Trolox/g cracker) and ABTS (171.61 μmol 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.