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BY: NAGGIE JERADECHACHAI CROP QUALITY SPECIALIST
Pulse: Nutritious and Functional Foood Ingredient
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1. Intro to pulse ingredients
2. Value-added food applications
Pulse flours
Pulse protein
Pulse starch
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Adzuki Lentil Dark red kidney Dry Pea
Cranberry Pinto Pink bean Black bean
Navy Great northern Lima Garbanzo
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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
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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
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Whole pulse
Pulse Flour
whole or dehulled
Raw or heat treated
Dry fractionated products
Wet fractionated products
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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
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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
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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
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Raw/Uncooked flour
– Use mainly in extruded snacks, ethnic foods, and pet foods.
Precooked flour
– Most applications.
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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
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Pulse Flours Whole
Pea
Split Pea
Raw Oven Oven Oven Extrude 150⁰C 170 ⁰C 190 ⁰C
Cooking temperature
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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
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Drying
Raw pulses Milling
Precooked Pulse flour
Single or Twin screw extrusion
Milling
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• 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
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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
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Drying
Raw pulses Milling Blending ingredients
Packaging
Hammer mill Thru 40 mesh
Single or Twin screw extrusion
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0
5
10
15
20
25
W/W
%
Extruded
Raw
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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
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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
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Pulse flour can be added into baking application for:
• Nutritive values
Increase Protein, fiber, micronutrients
Recommended amount is 15-25%
• Increase yield
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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%
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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
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Control Control
Whole peas Split peas
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• 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.
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Photo: Northern Pulse Growers Association, Bismarck, ND
• Muffin • Bread • Flat bread • Pancake • Hamburger
buns
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• Cheese cracker • Pulse fries • Trail mix • Lowfat Ice
cream • Mash potato • Pizza • Pie
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• Cake • Muffin • Cookie • Bread • Pancake • Donut
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Mix raw flour with hot water/steam Extruding
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Rice: Quinoa (75:25)
Chickpea
Yellow Pea Yellow corn
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Navy Bean
Semolina
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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
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• 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.
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• Compare to whole and precooked pea flour, Split-raw pea flour works best in instant noodle application.
• Recommended inclusion rate is up to 10%.
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Green pea powder – Vietnam Pea and bean powder- China
Red bean- China Pea powder- Japan
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• Established products
• Whole pulse
• flakes, flours
Photos courtesy of Mintel GNPD, 2012
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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.
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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
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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
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>%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
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• 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
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Research conducted by Dr. Clifford Hall III, Associate Professor, Food and Cereal Science, North Dakota State University
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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
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Greece
USA Austria Norway
USA
USA Veg. sausage Netherland USA
Minced beef Carrefour- France
Photos courtesy of Mintel GNPD, 2012
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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
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• 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
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• 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
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• 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
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• Pea starch is excellent for replacing high amylose starch in candy.
Pea starch Corn starch
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• 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.
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High water binding capacity, fat absorption and dough conditioning properties.
Veggie burgers, hamburgers, sausages, nutritional bars, sauces, fillings, pasta, noodles, baked products
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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
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Burger milk Pizza Sorbet
Cookie Chicken Nuggets Chocolate Chips
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Naggie (Thunyaporn) Jeradechachai
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
Northern Crops Institute...Connecting in the Global Marketplace