Influence of Sous vide Treatment and High Pressure Processing on Nutritional Value and Overall Acceptance of Pulse Spreads

The study was carried out to investigate the influence of sous vide treatment (80 °C/15 min) and high pressure processing (700 MPa/10 min/20 °C) on nutritional characteristics of cowpea (Vigna unguiculata (L.) Walp. cv. Fradel) and maple pea (Pisum sativum var. arvense L. cv. Bruno) spreads after processing and 62-day storage at 5 ± 1 °C temperature, to evaluate overall acceptance of processed pulse spreads after 22-day storage and to analyse nutrient coverage of pulse spreads compared to reference intake for adolescents and adults. Pulse spreads were made of cooked pulse seeds to which salt, citric acid, oil, and seasoning was added. Pulse spreads were hermetically sealed under vacuum in PA/PE and PET/ALU/PA/PP pouches. Nutritional composition was determined according to standard methods; overall acceptance was determined using a 5-point hedonic scale. Nutrient coverage by one serving of pulse spreads for adolescents and adults was compared to nutrient recommendations given by the Ministry of Health of the Republic of Latvia. The results suggest that processing technologies and packaging materials did not influence nutritional value of pulse spreads (p > 0.1). Hedonic evaluation by consumers (n = 90) showed that processing technologies did not influence the overall acceptance of cowpea and maple pea spreads (p > 0.1).