Transcript of III. Pulse Flours as Egg Replacers for Functional ...
DEMAND FOR EGG REPLACERS
Pressure is growing on food manufacturers to find alternatives to
eggs and egg products as ingredients. Recent outbreaks of avian
influenza throughout the world have resulted in price volatility,
with significant spikes in cost. The growth in demand for
‘free-from’ or allergen-free foods continues (Crane, 2016).
Eighty-four percent of consumers consider them to be healthier,
natural and less processed (Mintel, 2015). Also on the rise is the
demographic of vegans, who require egg-free food products.
Furthermore, increased concern about the environmental footprint of
food production is pushing food manufacturers to look for
functional, economical and nutritional egg replacers.
PULSE INGREDIENTS FOR HEALTHY DIETS AND A SUSTAINABLE WORLD: PULSE
FLOURS AS EGG REPLACERS FOR FUNCTIONAL, ECONOMICAL AND NUTRITIONAL
ADVANTAGES BY LINDA MALCOLMSON¹, PHD, MARGARET HUGHES¹, MA AND
MAVIS MCRAE², MBA.
¹ Best Cooking Pulses, Inc, Portage La Prairie, Canada ² Red River
College Culinary Research Program, Winnipeg, Canada
PULSE FLOURS AS EGG REPLACERS FOR FUNCTIONAL, ECONOMICAL AND
NUTRITIONAL ADVANTAGES | bestcookingpulses.com 1
“Consumers perceive foods with a ‘free-from’ claim to be healthier
–
either for themselves or for the planet, with 84% of
consumers noting they are buying ‘free-from’
foods because they are more natural
and less processed.” (MINTEL, 2015)
Photo: Red River College
WHAT DO EGGS PROVIDE?
The protein composition of eggs gives them the solubility,
emulsification, foaming and gelation properties that are needed by
formulators. Eggs are said to be ‘polyfunctional’ – in other words,
they can contribute more than one functional property at the same
time (Pomeranz, 1991; Yang and Baldwin, 1995). Depending on the
functionality required, eggs can be used whole, or as white and
yolk fractions.
PROTEIN AND FUNCTIONALITY 101: EGGS AND PULSES
Eggs contain 6% protein, of which 12% are globulins and 71% are
albumins. Pulses are 23% protein, with 50-80% globulins and 15-25%
albumins. Albumins are water soluble and undergo rapid denaturation
with heating. In contrast, globulins are insoluble in water but are
soluble in dilute salt solutions.
Protein solubility is the most critical property because other
characteristics, including emulsification, foaming, and gelation,
are dependent on it (Vaclavik and Christian, 2008). Solubility can
be altered by freezing, heating, drying, and shearing (Vaclavik and
Christian, 2008).
The solubility of protein will change in response to alterations in
pH, temperature and ionic strength. This applies equally to pulse
proteins and egg proteins.
An emulsifier is an ingredient that allows oil and water to form a
stable mixture, without separating into two layers. For example,
mayonnaise is a food emulsion that is stabilized by egg yolk. Egg
yolk prevents oil and water from separating by creating an
‘interfacial film’ between them. It is the low-density lipoproteins
in egg yolk that enable it to be used as an emulsifier.
Although these proteins are not found in pulses, recent research
has shown that it is possible to use pulse flour to make an
egg-free mayonnaise. Thus, pulse flours appear to contain a protein
that is capable of creating an interfacial film between two
immiscible liquids.
The foaming properties of egg proteins are highly valued in the
preparation of cakes and meringues. The protein must have high
solubility in the liquid phase, as well as an ability to quickly
form a film around the air bubbles (Kinsella, 1981). For foam
stability, the interfacial film needs to be rigid so that it
prevents the entrapped air from escaping. The protein also needs to
have the ability to form strong chemical bonds including hydrogen
bonding and hydrophobic interactions. To maintain its viscosity and
rigidity, the protein must be able to resist denaturation
(Kinsella, 1981).
Egg white has superb foaming properties due to the various proteins
present. Ovalbumin (Smith and Back, 1965; Du et al, 2002), ovomucin
(Yang and Baldwin, 1995; Omana et al, 2010), and globulins
(MacDonnell et al, 1955) all play different roles in foam formation
and stabilization.
Recent trials have shown that a blend of BEST Whole Navy Bean Flour
and water can be used to replace the eggs in meringues and
macarons. It is thought that the protein and carbohydrate in the
navy bean flour provide the foam volume and stability,
respectively.
Protein gelation involves the aggregation of protein molecules to
form insoluble networks. The texturization of foods such as cakes
and sauces is dependent on protein to form gel networks when the
ingredients are heated (Kiosseoglou and Paraskevopoulou, 2003). In
the case of egg whites, this process occurs via the rapid
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PULSE FLOURS AS EGG REPLACERS FOR FUNCTIONAL, ECONOMICAL AND
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and macarons. It is thought that the protein and
carbohydrate in the navy bean flour provide the foam
volume and stability, respectively.
denaturation of albumin in egg whites and the formation of gel when
egg white is heated (Coultate, 2009). Egg yolk proteins can also
form gels.
Pulse proteins have a similar ability to form protein gels (Boye et
al, 2013). Recent trials have shown that BEST Whole Navy Bean Flour
can be used to make egg-free cookies and muffins, as well as to
replace starches in sauces.
It has also been shown that pulse flours can be used as binders in
meat systems, replacing both the egg and breadcrumbs (Balakrishnan
and Dudley, 2016).
COST OF EGGS AND EGG PRODUCTS
The chart above shows the volatility of egg prices in 2015, and in
the first quarter of 2016, as well as the three-year average.
According to the USDA, the price of eggs is generally rising. BEST
Whole Navy Bean Flour as an egg replacer costs approximately one
tenth the price of eggs.
AQUAFABA’S RISE
Aquafaba is a vegan egg replacer that has rapidly gained popularity
in recent months (New York Times, 2016). Derived from the Latin
words for ‘water’ and ‘bean’, aquafaba is the common name for the
liquid that is created from beans and other pulses, including
chickpeas, when they are cooked or canned.
Aquafaba is a unique mixture of protein, starch, and other
carbohydrates that have migrated from the seeds to the water during
the cooking process, imparting the functional properties of
emulsification, foaming, and gelation.
Aquafaba recipes have been developed for a wide variety of foods,
including meringue, mayonnaise, macarons, baked goods, and even
cocktails like whiskey sour, all made without the use of eggs
(aquafaba.com).
Top & Middle: Egg-free Rose Water Meringues and Chocolate Moca
Macarons created by Chef Geoffroy Dextraze of the Prairie Ink Café,
McNally Robinson Booksellers, Winnipeg, Canada. Photos: Geoffroy
Dextrase
Bottom: Whipped Best Whole Navy Bean Flour and Water. Photo:
Jennifer Evancio
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PULSE FLOURS AS EGG REPLACERS FOR FUNCTIONAL, ECONOMICAL AND
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COMBINED REGIONAL LARGE EGG WEEKLY AVERAGE PRICES (CENTS PER
DOZEN)
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Source: http://egg-cite.com/news/single.aspx?contentID=6721Source:
USDA, AMS, LPG, Market News
295.0
265.0
235.0
205.0
175.0
145.0
115.0
85.0
PULSE FLOURS AS POWDERED AQUAFABA IN BAKING
A natural extension of using the liquid from cooked or canned
pulses was to determine whether flours, milled from dried pulses,
could be hydrated with water to duplicate the aquafaba
functionality.
A research project funded by NSERC1 was recently undertaken at Red
River College (Winnipeg, Canada) as part of their Culinary Research
Program. The goal was to test the limits of raw pulse flours (not
precooked or pregelatinized) as egg replacers. Several BEST Pulse
Flours were tested in progressively more challenging recipes, which
traditionally have relied on eggs for their functionality to impart
structure and texture to the food.
Muffins and cookies were tested first, with promising results.
Several different pulse flours and blends were tried before it was
determined that BEST Whole Navy Bean Flour mixed with water was the
best option for replacing eggs, since this flour had minimal impact
on the flavour and texture of the end-product. For cookies, BEST
Whole Navy Bean Flour was prehydrated with water. For muffins, the
flour and water mixture was whipped together before being folded
into the rest of the ingredients.
The texture, volume, and flavour of the muffins and cookies made
using BEST Whole Navy Bean Flour and water mixture as an egg
replacer were comparable to those of the control products
containing eggs.
Chef Sean Audet and culinary student Alyssa Houston, pictured
below, were also able to create egg-free, nut-free macarons. Simple
modifications to a traditional macaron recipe were required for the
BEST Whole Navy Bean Flour macarons including a longer whipping
time, and elimination of curing before baking. The research team
found the use of non-stick silicone baking mats created a better
‘foot‘ typical of traditional macarons. They also advised against
refrigerating the finished macarons, since this resulted in a
brittle dome. Macaron domes could be kept at room temperature
before and after filling.
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PULSE FLOURS AS EGG REPLACERS FOR FUNCTIONAL, ECONOMICAL AND
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Top: Muffins made using whole navy bean flour as an egg
replacer.
Middle: Cookies made using whole navy bean flour as an egg
replacer.
Bottom: The BN Macaron. Photos: Red River College
Chef Sean Audet and culinary student Alyssa Houston of the Red
River College Culinary Research Program with BN Macaron domes.
Photo: Red River College
1 Natural Sciences and Engineering Research Council of Canada
(www.nserc-crsng.gc.ca)
ALL PULSE FLOURS ARE NOT CREATED EQUAL
Peas, beans, chickpeas and lentils can be milled into whole, split
or decorticated flours. Whole flours include the seed coat or hull,
which provides increased water holding and oil binding
capabilities, as well as higher levels of fiber, iron, calcium and
other micronutrients. Split pulses are made from seeds where the
seed coat or hull is removed and the cotyledon has been divided
into two halves. Decorticated pulse flours also have the seed coat
or hull removed, but the cotyledon remains in one piece.
THE FUNCTIONALITY OF PULSE FLOURS IS AFFECTED BY:
1. The quality of the raw materials, in terms of both purity and
the variety of the seed;
2. The method used to mill the flours, as well as any pre- and
post-treatments; and
3. The particle size and distribution of the flours.
Individual flours or blends of flours are often specifically chosen
for optimum performance in a given application.
SUMMARY: ADVANTAGES OF WHOLE NAVY BEAN FLOUR AS AN EGG
REPLACER
• Easy to use and compact to store, with a two-year shelf
life.
• Equivalent quality to eggs in terms of taste, texture and aroma
for the applications tested.
• Excellent solubility, emulsification, foaming, and gelation
properties.
• Highly economical, with less price volatility than eggs.
• More economical and sustainable than fractionated pea protein
concentrates or isolates.
• Clean label, with low allergenicity (nut-free, gluten-free,
egg-free) and cholesterol free.
• Well accepted in vegan/vegetarian products
• Considered ‘natural’ by the CFIA, FDA and USDA.
• Non-GMO, available organic or conventional
• Sustainably grown and milled in North America
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PULSE FLOURS AS EGG REPLACERS FOR FUNCTIONAL, ECONOMICAL AND
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Meatballs created using a novel, allergen-free ‘free-from’ binder
made from pea and lentil flour were presented this year at the
annual meeting of the Research Chefs Association, held in Colorado.
Subra Balakrishnan, corporate chef at Griffiths Foods Canada,
showed that the protein contained in pulse flours provided the
emulsification properties that are traditionally obtained from
eggs.
Balakrishnan used yellow split pea flour and lentil flour to create
a clean-label, natural (USDA), crumb-based binder that was
‘non-allergen’ (not only egg-free but also contained no wheat or
soy), and which had a yield comparable to that of traditional wheat
and soy-based systems.
His formula had the additional advantage of using a one-step
process, with no pre-hydration required.
Besides eggs, breadcrumbs are typically used in meat systems to
provide yield, flavour and texture. Balakrishnan showed that pulse
flours were able to provide these functions just as well.
Delegates who sampled the novel meatballs alongside a traditional
formula indicated that they could taste no difference between the
two products.
A gochujang sauce, served with the meatballs, used whole navy bean
flour as a replacement for traditional starches, providing a
desired fermented note.
Mavis McRae of Red River College Culinary Research Program and
Corporate Chef Subra Balakrishnan of Griffiths Foods Canada at the
2016 Research Chefs Association Annual Meeting ‘The Future of
Food’, held in Denver, Colorado.
ALLERGEN-FRIENDLY CRUMB BINDERS IN MEAT
Photo: Canadian International Grains Institute
Photo: RCA
Balakrishnan S, Dudley, E. 2016. Allergen-Friendly Crumb Based Meat
Binders Using Pulse Flours. Presented at The Future of Food:
Research Chef Association Conference 2016, Denver, Colorado.
Black J. 2016. Vegans Whip Up a Secret Weapon: Aquafaba. New York
Times, May 9TH.
Boye J, Zare F, Pletch A. 2013. Pulse proteins: Processing,
characterization, functional properties and applications in food
and feed. Food Research International 43:414-431.
Chapman N. 2015. Global Opportunities in Pulses. Mintel Group
Ltd.
Coultate TP. 2009. Food: The Chemistry of Its Components.
Cambridge: Royal Society of Chemistry.
Crane M. 2016. 2016 Ingredient Trends to Watch for Food, Drinks,
and Dietary Supplements: Egg Re- placers. Published online at
www.nutritionaloutlook.
com/food-beverage/2016-ingredient-trends-watch-
food-drinks-and-dietary-supplements-egg-replacers.
Du L, Prokop A, Tanner R.D. 2002. Effect of dena- turation by
preheating on the foam fractionation behavior of ovalbumin. Journal
of Colloid and Interface Science 248:487–492.
Kinsella JE. 1981. Functional properties of proteins: possible
relationships between structure and func- tion in foams. Food
Chemistry 7:273–288.
Kiosseoglou V, Paraskevopoulou A. 2005. Molecu- lar interactions in
gels prepared with egg yolk and its fractions. Food Hydrocolloids
19:527–532.
MacDonnell LR, Feeney RE, Hanson HL, Cambell LA, Sugihara TF. 1955.
The functional properties of the egg white proteins. Food
Technology 9:49–53.
McRae M. 2016. Egg Replacement with Bean Flours Culinary Research
Project, Red River College Culinary Research Program report.
Omana DA, Wang J, Wu J. 2010 Ovomucin – a glycoprotein with
promising potential. Trends in Food Science & Technology
21:455–463.
Pomeranz Y. 1991. Functional Properties of Food Components.
Academic Press, Cambridge, USA.
Shane SM. 2016. Egg Industry News: USDA Weekly Price and Inventory
Report, March 28th 2016. Published online at
http://egg-cite.com.
Smith MB, Back JF. 1965. Studies on ovalbumin. II. The formation
and properties of the s-ovalbumin, a more stable form of ovalbumin.
Australian Journal of Biological Science 18:365–377.
Vaclavik V, Christian EW. 2008. Essentials of Food Science, 3rd Ed.
Springer-Verlag, New York.
Yang SC, Baldwin RE. 1995. Functional properties of eggs in foods.
In Stadelman WJ, Cotterill OJ. (eds) Egg Science and Technology.
4th Ed. Food Products Press, Haworth Press, Binghamton.
CONTACT BEST COOKING PULSES, INC.
Best Cooking Pulses is a Canadian, family-owned agri-foods company
that has been active in the international pulse trade since 1936.
BEST pulse ingredients, sustainably milled on the Canadian prairies
from North American raw materials, include a range of whole pea
(yellow and green), bean (black, pinto and navy), chickpea (Kabuli)
and lentil (green and red) flours, split pea and decorticated
lentil flours, proprietary pulse flour blends, pea fibers, pulse
inclusions, yellow and green split peas, and whole pulses (peas,
chickpeas and lentils).
All ingredients are non-GMO, available gluten-free (ELISA tested)
and conventional, natural or certified organic (COS). Best Cooking
Pulses is BRC GFSI (A), Canadian Grain Commission HACCP, Kosher
Check, and WBEN certified, Halal approved, and Non-GMO Project
Verified compliant and SEDEX compliant.
Partner with us to create tasty, nutritious, functional
foods.
FOR MORE INFORMATION OR SAMPLES OF SPECIALTY MILLED BEST PULSE
FLOURS, PEA FIBER, PULSE INCLUSIONS, AND WHOLE, SPLIT, OR
DECORTICATED PULSES, CONTACT BEST COOKING PULSES AT 204.857.4451 OR
EMAIL SALES@BESTCOOKINGPULSES.COM.
www.bestcookingpulses.com
PULSE FLOURS AS EGG REPLACERS FOR FUNCTIONAL, ECONOMICAL AND
NUTRITIONAL ADVANTAGES
6
The United Nations International Year of Pulses (IYP) 2016
coincides with
the 80th anniversary of Best Cooking Pulses, Inc. Farmers,
processors,
industry groups, health organizations, food researchers, and
governments from countries around the world are
working together to promote the nutritional, health and
environmental
benefits of pulses.
international food product development competition ’Mission
Impulsible’,
funding of clinical trial research towards health claims, research
in sustainability,
research conferences, and signature events across the globe.
While the goals for IYP are to educate consumers and increase
the
consumption of pulses, it is anticipated that the positive impact
on health and the environment will continue
for decades to come.