Pulse-based food products

Abu‐Ghannam, Nissreen; Gowen, Aoife

doi:10.1016/b978-0-12-382018-1.00010-1

Cited by 8 publications

(2 citation statements)

References 54 publications

(55 reference statements)

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“…Pulses can be consumed as cooked whole grains, or they can be processed into flours, or fractionated into ingredients, such as starch, fibre, or protein isolates. Bakery products, soups, pasta, noodles and canned products are all examples of pulse and pulse flours based foods ( Abu-Ghannam and Gowen, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

Akkad

Kharraz

Han

et al. 2021

Food sci. technol. int.

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The odour emitted from the high-tannin fab bean flour ( Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, β-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour.

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Section: Introductionmentioning

confidence: 99%

The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

Akkad

Kharraz

Han

et al. 2021

Food sci. technol. int.

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show abstract

“…In this context, systemic attention has been given to the research of new technologies for introducing them into cereal-based foods as healthy ingredients. Pulses, especially when blended with cereals, offer a promising alternative source for nutritional and functional proteins and will carry nutritional benefit to a wide range of the population that is increasingly interested in pulse utilization [7]. The addition of pulse flour into wheat flour is a difficult task from a technological point of view because of the absence of gluten [8] as well as in relation to sensory properties, in particular, flavor and texture, which are very important in the developed world, where consumers have extremely discriminating tastes [1].…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread

Benali

En-nahli²,

Noutfia³

et al. 2021

Foods

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Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes of the bread. We used mixture design to optimize nutritional and technological qualities of a wheat–chickpea flour blend by adding milk powder as a natural organoleptic improver. A total of thirteen flour blends were prepared by incorporating 10 to 30% chickpea flour and 10 to 20% milk powder to wheat flour. Our results showed that the optimal flour blend consisted of 60% wheat, 24% chickpea, and 16% milk powder. Farinographic parameters of the optimal dough blend remained on par with those of the control dough (100% wheat flour), thereby preserving its bread-making quality. Sensory analysis of breads made from the optimal flour blend revealed no significant difference (p ≤ 0.05) from wheat flour for crumb and chewiness. Appreciation was brought to the appearance, crust, aroma, and taste in the optimized bread. This study suggests that chickpea flour can be suitably incorporated into bread wheat flour up to a percentage of 24% with 16% milk powder to produce bread with optimal nutritional quality while improving its sensory attributes and consumer acceptability.

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Willingness to replace animal-based products with pulses among consumers in different European countries

Henn

Olsen

Goddyn³

et al. 2022

Food Research International

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Pulse-based food products

Cited by 8 publications

References 54 publications

The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread

Willingness to replace animal-based products with pulses among consumers in different European countries

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