Pulse Foods

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.

• 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.

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, splitting and grinding

8.3. Modern/industrial methods of dehulling and splitting

8.4. Dry versus wet processes of dehulling and splitting

8.5. Current and future trends – improving dehulling and splitting performance

8.6. Distribution of pulse dehulling and splitting

8.7. Modern/industrial methods of milling pulse flours

8.8. Substitution of pulse flours into other products

8.9. Production of roasted pulse flours

8.10. Production of precooked pulse flours and powders

8.11. Production of germinated pulse powders

8.12. Production of pulse fractions

9. Emerging technologies for pulse processing

9.1. Introduction

9.2. Brief description of emerging technologies

9.3. Applications of emerging technologies to pulses and processing

9.4. Conclusions

10. Pulse-based food products

10.1. Introduction

10.2. Common forms of pulse foods

10.3. Sprouted pulses

10.4. Traditional fermented products

10.5. Developments in pulse products

10.6. Value-added pulse-based products

10.7. Developments in pulse-based fermented products

10.8. Conclusions

11. Novel food and industrial applications of pulse flours and fractions

11.1. Introduction

11.2. Brief description of the major types of pulse flours and fractions

11.3. Functional properties of pulse flours and fractions

11.4. Physical properties of pulse flours in dough systems

11.5. Flour and semolina fortification with pulse ingredients

11.6. Pulses and pulse fractions in food applications

11.7. Industrial applications of pulses and pulse fractions

11.8. Conclusions

12. By-product utilization

12.1. Introduction

12.2. Overview of pulse processing by-products

12.3. Nutritional value of pulse milling by-products

12.4. Strategies for recovery of bioactive compounds

12.5. Challenges and opportunities

13. The nutritional value of whole pulses and pulse fractions

13.1. Introduction

13.2. Pulses – intakes and trends

13.3. Nutritional value of whole pulses

13.4. Nutritional value of pulse fractions

13.5. Health benefits of eating pulses

13.6. Conclusions

14. Role of pulses in nutraceuticals

14.1. Introduction

14.2. Nutritional benefits of pulses

14.3. Antinutritional factors of pulses

14.4. Prebiotic properties of pulses

14.5. Antioxidant compounds of pulses

14.6. Pulse and soybean bioactive peptides and proteins

14.7. Structural aspects and bioactivity of pulse proteins

14.8. Pulse components as nutraceutical ingredients

14.9. Conclusions

15. Quality standards and evaluation of pulses

15.1. Introduction

15.2. Pulse quality standard parameters

15.3. Techniques for quality evaluation

15.4. Conclusions

16. Global pulse industry

16.1. Introduction

16.2. Global pulse production, consumption and trade

16.3. Challenges and opportunities: perspective from Canada

16.4. Conclusion

Index

Food Science and Technology International Series