Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.

Key Features

  • First reference bringing together essential information on the processing technology of pulses

  • Addresses processing challenges relevant to legume and pulse grain processors

  • Delivers insights into the current state-of-art and emerging processing technologies

  • In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods




Food Scientists, Legume Processors, Grain Process Engineers, students, educators, and researchers.

Table of Contents

List of contributors

1. Introduction

1.1. Pulses: what are they?

1.2. Pulse processing and utilization

1.3. Challenges in pulse processing

1.4. Relevance of this book

2. Chemistry of pulses

2.1. Introduction

2.2. Overview

2.3. Major constituents

2.4. Minor components

2.5. Conclusions and prospects

3. Functional and physicochemical properties of pulse proteins

3.1. Introduction

3.2. Preparation of protein concentrates and isolates

3.3. Functional properties of pulse proteins

3.4. Food applications of pulse proteins

4. Functional and physicochemical properties of pulse starch

4.1. Introduction

4.2. Starch isolation

4.3. Physicochemical properties

4.4. Thermal properties

4.5. Dynamic rheological properties

4.6. Digestibility

4.7. Conclusions

5. Functional and physicochemical properties of legume fibers

5.1. Introduction

5.2. Legume dietary fibers

5.3. Factors affecting levels of dietary fibers

5.4. Physicochemical properties of legume fibers

5.5. Physiological activity of legume fibers

5.6. Conclusions

6. Functional and physicochemical properties of non-starch polysaccharides

6.1. Introduction

6.2. NSP content of pulses

6.3. Cellulose and hemicelluloses

6.4. Pectin, gums and mucilages

6.5. Physiological effects of NSP

6.6. Effect of processing on NSP

6.7. Conclusions

7. Post-harvest technology of pulses

7.1. Introduction

7.2. Post-harvest losses

7.3. Drying of pulses

7.4. Storage of pulses

7.5. Effect of post-harvest technology on quality

7.6. Conclusions

8. Pulse milling technologies

8.1. Introduction

8.2. Traditional methods of dehulling, sp


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© 2011
Academic Press
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