pulse: nutritious and functional foood ingredient -...

BY: NAGGIE JERADECHACHAI CROP QUALITY SPECIALIST

Pulse: Nutritious and Functional Foood Ingredient

1. Intro to pulse ingredients

2. Value-added food applications

Pulse flours

Pulse protein

Pulse starch

Adzuki Lentil Dark red kidney Dry Pea

Cranberry Pinto Pink bean Black bean

Navy Great northern Lima Garbanzo

Mintel GNPD, 2012

Launching activities of products containing pulse ingredients from 1997-2013.

Mintel GNPD July, 2013

203 227 238 352 405

511 616

698 850

1,331

0

200

400

600

800

1000

1200

1400

2004 2005 2006 2007 2008 2009 2010 2011 2012 2013

High protein

High dietary fiber

High in antioxidants

High in micronutrients

Lower glycemic index scores compared to cereals

Low allergen

Gluten-free

Non-GMO

Versatile food applications

Whole pulse

Pulse Flour

whole or dehulled

Raw or heat treated

Dry fractionated products

Wet fractionated products

Processing Flowchart

Pea Hull 90% fiber

Cleaning/sorting

Dehulling/Splitting

Hydrothermal Treatment

Drying/Roasting

Milling

Packaging

Cleaning/sorting

Hydrothermal Treatment

Drying/Roasting

Milling

Packaging

Whole Pea flour Split Pea flour

Pre-cooked Pulse Flour

Improvement of functional attributes

• Gelatinize starch / denature protein

Stability

• Color

• Lipid oxidation

• Microbial quality

Flavor – sensory attributes

Nutrition- Trypsin inhibitor, lectins

Pea flour No heat treatment

Shelf life- 5 months

Color loss, rancid flavor

Precooked pea flour

Shelf life 1.5-2 year

Stable color and flavor

Raw/Uncooked flour

– Use mainly in extruded snacks, ethnic foods, and pet foods.

Precooked flour

– Most applications.

Reduce particle size

Particle size depends on the customer demands.

Example

Single screw extruded snack 30-60 mesh

Twin screw extruded snack >60 mesh

Baking >100 mesh

Noodle 60 to >100 mesh

Milling

Pulse Flours Whole

Pea

Split Pea

Raw Oven Oven Oven Extrude 150⁰C 170 ⁰C 190 ⁰C

Cooking temperature

A: Raw pea flour, B: precooked peas at 150°C C: 157 °C

D: 177 °C E: 167 °C F: 184 °C

A

B

C

D

F

G

E

F

Drying

Raw pulses Milling

Precooked Pulse flour

Single or Twin screw extrusion

Milling

• Remove foreign materials Wash/Drain

• Approximately for 3 hours • End point- 130-160% of original weight Soak

• Discard soaking water • Left the pea stand 1-3 hours • End point 40-50% moisture

Temper

• Steam with direct injected low pressure 10-20 minutes

• Between atmospheric pressure to 9 PSIG

Steam cook or Boiling

• Roller mill • Thickness 0.004-0.200 inches Flake

Top Ten Products Category with Pulse Ingredients.

Dips

Vegetables

Wet Soup

Prepared Meals

Meat Substitutes

Side Dishes

Bean-Based Snacks

Snack/Cereal/Energy Bars

Sweet Biscuits/Cookies

Dry Soup

Drying

Raw pulses Milling Blending ingredients

Packaging

Hammer mill Thru 40 mesh

Single or Twin screw extrusion

0

5

10

15

20

25

W/W

%

Extruded

Raw

0.00 2.00 4.00

Valine

Methionine

Isoleucine

Leucine

Tyrosine

Phenylala…

Hydroxyl…

Ornithine

Lysine

Histidine

Arginine

Tryptophan

W/W %

Raw Extruded

0.00 2.00 4.00

Taurine

Hydroxypr…

Aspartic Acid

Threonine

Serine

Glutamic Acid

Proline

Lanthionine

Glycine

Alanine

Cysteine

W/W %

Raw Extruded

In 2012, there are 264 snack products made with pulse ingredients launched worldwide (Mintel GNPD, 2012)

India- Lay’s chickpea flour UK lentil

Canada Navy bean

Singapore Adzuki bean

Korea Red Bean

Chickpea Canada

China Green pea

USA Lentil Singapore- pea

Turkey- Chickpea

Pulse flour can be added into baking application for:

• Nutritive values

Increase Protein, fiber, micronutrients

Recommended amount is 15-25%

• Increase yield

Addition of 20% pea flour increased – Dietary fiber ~2g, Protein ~ 1g, iron ~2%, and protein quality.

0%

50%

100%

150%

0% Pea flour 20% Pea flour

21% 30% 17%

Objective: To understand how pea can enhance the water holding capacity of bread system. Treatments: 1. Control wheat flour 2. Precooked Whole pea flour 5% 3. Precooked Split pea flour 5% Water absorption starts from 77% to 87% in the increments of 2.5%. Lean bread formula:

Ingredients g Baker's%

Flour 700 100

Salt 8.4 1.2

Yeast 8.4 1.2

water 490 70

Control Control

Whole peas Split peas

• Pea flour helped increase dough water absorption.

• The optimum water absorption of control dough was 75%.

– After this point, Dough became very hard to work with.

• The optimum water absorption for Split pea flour was 79.5%.

• Whole pea flour helped increased the water absorption to 87%. The optimum was 84.5%

• Thus, the yield increased.

Photo: Northern Pulse Growers Association, Bismarck, ND

• Muffin • Bread • Flat bread • Pancake • Hamburger

buns

• Cheese cracker • Pulse fries • Trail mix • Lowfat Ice

cream • Mash potato • Pizza • Pie

• Cake • Muffin • Cookie • Bread • Pancake • Donut

Mix raw flour with hot water/steam Extruding

Rice: Quinoa (75:25)

Chickpea

Yellow Pea Yellow corn

Navy Bean

Semolina

USA lentils

USA Navy Bean

Germany Chickpea

UK Pea, lentil, chickpea flours

USA Black bean UK Chickpea Italy Lentil South Africa Pea flour

Photos courtesy of Mintel GNPD, 2012

• Beans flour can be incorporated into noodles

• Usage level: – Cantonese noodles (alkaline noodle) up to 30%.

– White salted noodles up to 35% level.

– However, recommended amount is no more than 10%.

• Use fine particles.

• Color may be affected due to the pulse color. – Navy provides the least color changes.

• Cooking losses were similar

• Texture – Noodles becomes softer and less springiness.

– Can be solved with selecting wheat flour with high and strong protein.

– Noodles made with pulse flours have higher protein and essential amino acids

than wheat flour.

• Compare to whole and precooked pea flour, Split-raw pea flour works best in instant noodle application.

• Recommended inclusion rate is up to 10%.

Green pea powder – Vietnam Pea and bean powder- China

Red bean- China Pea powder- Japan

• Established products

• Whole pulse

• flakes, flours

Photos courtesy of Mintel GNPD, 2012

Pulses are used in beverages in many ways.

Pea

protein

•Smoothies •Shakes •Juice

Pulse flours

•Traditional drink

•Hot beverages •Meal replace •Shakes

Whole pulse

•Malt beverage •Coffee •Tea

Pulse milk

•Dairy replacer •Same process

as making soy milk.

Pulse mix India

Chickpea China

Sprouted pulse, India

Pea protein USA

Pea protein USA

Pea fiber Vietnam

Chickpea Spain

Black bean Korea

GNC Lentil

Pinto Bean Black Bean

Kidney Bean Garbanzo Bean

Red Bean USA

Photos courtesy of Mintel GNPD, 2013

Dehulling – whole pulses

Hammer milling – split (dehulled) pulses

Soaking – split (dehulled) pulse flour (pH = 10)

Removal of starch & protein

Precipitate solubilized protein (pH=4.5)

Drying Starch

Drying Protein

Packaging

#I #2

>%85 Protein

Good alternative to soy protein isolate

(Non GMO and non allergen)

High potential for egg replacement applications.

Granola bars, baby foods, pasta, noodle, baked products, dressings, meat products, veggie burgers

• For meal replacement or weight training

• Traditional ingredients

Whey protein concentrate/isolate

Soy protein concentrate/isolate

Pulse proteins – alternative protein sources

Photos courtesy of Mintel GNPD, 2012

Research conducted by Dr. Clifford Hall III, Associate Professor, Food and Cereal Science, North Dakota State University

A

Pea Concentrate Freeze Dried Spray Dried Eggs Pea Isolate Pea Isolate

B

Figure 1. The white cakes prepared from pea concentrate, peas isolates, and eggs. The top view is represented in A while B represents the cross-section of the corresponding cake.

Research conducted by Dr. Clifford Hall III, Associate Professor, Food and Cereal Science, North Dakota State University

Greece

USA Austria Norway

USA

USA Veg. sausage Netherland USA

Minced beef Carrefour- France

Photos courtesy of Mintel GNPD, 2012

Excellent gel strength and bland taste

>%98 purity

Excellent film forming properties

Excellent acid, retort and shear stable similar to many modified starches

Improves crispness in baked products

Contributes to increased volume/expansion in extruded products

• Pea starch is suitable for batter frying application.

• When pea starch was incorporated into the batter, the coating became crispier compared to the corn starch.

• The recommended amount is

3:1 wheat to pea starch.

1 Wheat flour

2 Corn starch

3 Pea starch

4 Wheat/corn 3:1

5 Wheat/pea 3:1

6 Wheat/corn 1:1

7 Wheat/pea 1:1

8 Wheat/corn 1:3

9 Wheat/pea 1:3

• Pea starch can replace any typical gluten-free flour sources in muffin/cookie/cake products without quality deterioration.

w/o Tapioca starch w/o Rice flour w/o Potato starch Control w/o lentil flour

• Pea starch is an excellent alternative to Mung bean starch in starch noodle.

– Provides strong gel, white noodle, with bland taste.

Pea starch Potato starch Mung bean

• Pea starch is excellent for replacing high amylose starch in candy.

Pea starch Corn starch

• Pea starch provides thickening effects and consistency similar to corn starch.

– Slightly higher gelation and viscosity.

• Pea starch can be used as an alternative to corn starch to thicken soup and sauces.

High water binding capacity, fat absorption and dough conditioning properties.

Veggie burgers, hamburgers, sausages, nutritional bars, sauces, fillings, pasta, noodles, baked products

Processed Fish, Meat

& Egg Products, 74

Bakery, 48 Meals &

Meal Centers, 26

Snacks, 21

Chocolate Confectione

ry, 14

Side Dishes, 6

Sauces & Seasonings,

5 Dairy, 5

Desserts & Ice Cream, 3

Soup, 2

Burger milk Pizza Sorbet

Cookie Chicken Nuggets Chocolate Chips

Naggie (Thunyaporn) Jeradechachai

T.jeradechachai@ndsu.edu

Crop Quality Specialist

Northern Crops Institute

North Dakota State University

1240 Bolley Dr. Fargo, ND 58102

Phone: 701-231-7995

Fax: 701-231-7235

http://www.northern-crops.com

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