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![Page 1: Pulse Food Innovation The Food processing sector Heather Maskus Manager, Food Innovation Project Pulse Canada CICILS / IPTIC ▪ Antalya, Turkey ▪ April.](https://reader036.fdocuments.in/reader036/viewer/2022062717/56649e1a5503460f94b07989/html5/thumbnails/1.jpg)
Pulse Food Innovation Pulse Food Innovation The Food processing sectorThe Food processing sector
Heather Maskus
Manager, Food Innovation Project
Pulse Canada
CICILS / IPTIC ▪ Antalya, Turkey ▪ April 18th, 2009
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Pulses: As we know Pulses: As we know them…them…
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Nutrition and marketing interests?
Product formulation needs or interests?
Food FormulationsFood Formulations
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Pulse Nutrient Pulse Nutrient CompositionComposition
Dry Beans
Lentils Chickpeas Dry Peas
Protein (%) 20-30 20-30 20-30 20-27
Starch (%) 32-45 42-49 38-44 42-49
Carbohydrates (%) 55-76 ~60 52-71 56-74
Fiber (%) ~20 ~15 ~15 ~20
Amylose (% of starch)
21-25 23-27 24-29 21-34
Fat (%) ~1.5 ~1 5-7 ~2
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Market DemandsMarket DemandsHealthy Meals and Snacks
High Fiber, Vitamins,Antioxidants, Low Fat
Diabetes, ObesityPrebiotics and Gut Health
Low AllergenicityGluten Free
Environmentally Friendly
R&D should build on
inherent pulse attributes + end
user interest
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Pulse Attributes
• High Protein • High Fiber
• High Starch• Non-digestible Carbohydrates
• Low Glycemic Index• Low Fat
• High B vitamins and minerals• Low allergenicity
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Food Product Development Food Product Development StagesStages
• 90% of new food products fail
• Surviving the product development stages
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Pulse IngredientsPulse Ingredients
• Whole seeds• Split seeds• Flour• Fiber• Protein• Starch
Desi Chickpea
Split Desi Chickpea Chickpea
Flour
Pea Fibre Pea Starch
Pea Protein
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Food Product PotentialFood Product PotentialWhole and split dry
pulses
Bakery products
Meat applications
Snack foods
Beverages and sauces
Desserts
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Whole and Split PulsesWhole and Split Pulses
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Canned PulsesCanned Pulses
75% of North American pulse
consumption
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Whole Pulse ProductsWhole Pulse Products
Green Giant Healthy Weight VegetablesIngredients
Cooked black beans
Diets rich in foods naturally
containing fiber can help you maintain a
healthier body weight
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Whole Pulse ProductsWhole Pulse Products
White Bean & Grilled Red Pepper DipIngredients
White navy beans
Low in fat
No artificial flavors
Source of fiber
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Pulse Flour ProductionPulse Flour Production
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Pulse FloursPulse Flours• Whole pulses may be milled into whole or split flours
– Functional properties
• Convenience and health• Benefits of pulse flour consumption
– Convenient products to increase pulse consumption– Increased dietary fiber– Lower glycemic index– Gluten free formulations– With other cereal grains: forms a complete protein
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Products with Pulse FlourProducts with Pulse Flour
Alexia Garlic BaguetteIngredients
Fava bean flour: functional ingredient
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Products with Pulse FlourProducts with Pulse Flour
Barilla Plus PastaIngredients
Legume flour blend: lentils, chickpeas
Good Source of Protein
Source of Omega-3 Polyunsaturates
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Extrusion ProcessingExtrusion Processing
High temperature
Short processing time
High pressure
High versatility
No byproduct generation
High value from low cost ingredients
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Snack FoodsSnack Foods
Cheetos Chickpea Rings
Ingredients
Chickpea flour
High in Protein
Free of Preservatives
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FlourFlour• What we need to know…
– Functional differences– Varietal differences– Particle size differences– Concentration of pulses in blends– Functional synergies with other ingredients
• Challenges in incorporation of pulse flours– Texture, colour, flavour
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Pulse Fiber, Protein and Pulse Fiber, Protein and StarchStarch
Pea FiberPea Starch
Pea Protein
Major Component Level
Pea protein isolate Protein 70-92%
Pea protein concentrate
Protein 50-60%
Pea starch Starch 60-80%
Pea fiber Fiber 80-90%
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FiberFiber
• Source of pea fiber– Insoluble vs Soluble – Wheat bran vs Pea fiber
Wheat Bran
Pea Fiber
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FiberFiber
• Effect of adding fiber
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Pulse Fraction ProductsPulse Fraction Products
Kay’s Naturals Protein Cereal
Ingredients
Pea fibre
Gluten free
All Natural Ingredients
High protein
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Protein and StarchProtein and Starch
• Different methods of separation– Wet milling: Solvent based extraction– Dry milling: Separation based on particle size
using air streams
• Quality, purity, cost
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Pulse fraction productsPulse fraction products
KinniKritters Animal CookiesIngredients
pea starch, pea protein, pea fiber
Gluten Free
Wheat Free
Dairy/Casein Free
Egg Free
Trans Fat Free
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Pulse Fraction ProductsPulse Fraction Products
Friendship Light Sour Cream
Ingredients:
Pea starch
Pea Starch Vermicelli Noodles
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Functional properties of Functional properties of bean, pea, lentil and bean, pea, lentil and chickpeachickpea
Foam Capacity
Water Absorption
Oil Absorption
Emulsification Swelling Capacity
Pea 106 ~1x NA NA NA
Pea Protein
~300 1-3x ~1x 60-70 NA
Pea Starch
NA ~1x 1-2x NA 16-18
Pea Fiber NA 3-14x 1-7x NA 2-8
Bean 60-88 ~1.6-3x 1-2x ~64-70 10-30
Chickpea NA ~1x ~1x 20 16-18
Lentil NA ~1x NA NA 21-22
Why is this important?
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What the pulse industry What the pulse industry needsneeds
LEGUME N°5
LEGUME N°5
Share the
Fantasy
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ConclusionsConclusions
Pulses can be used in a variety of applications
Processed Foods and Food Service Provides Opportunity for expansion of pulse markets
WHY and HOW
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