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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #363242
Research Project: Improved Utilization of Low-Value Oilseed Press Cakes and Pulses for Health-Promoting Food Ingredients and Biobased Products

Location: Functional Foods Research

Title: Functional properties of pulse flours affected by processing

Author
item Singh, Mukti

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/21/2019
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: In recent years, due to environment and humanity concerns, there is an increased demand for quality plant proteins. Pulse are a good source of protein, carbohydrates, soluble fiber, vitamins and minerals, low in fat. Pulses offer added advantages of being gluten-free and low in allergenicity. Therefore, there is a great interest in the use of pulses as a replacement of cereal flours. Pulse flours contain oligosaccharides –- raffinose, stachyose and verbascose, and fibers that are associated with the perception of flatulence. Various processing methods such as germination, fermentation, and jet-cooking reduce the undesirables and improve the nutritional properties of pulse flours. The effects of processing of pulses on the functional properties of pulse flours, and their food applications will be discussed.