Pulse Foods: Processing, Quality and Nutraceutical Applications (Food Science and Technology (Academic Press))

sdarticle.pdf......Page 1
sdarticle_a.pdf......Page 4
sdarticle_b.pdf......Page 5
1.1 - Pulses: what are they?......Page 7
1.2 - Pulse processing and utilization......Page 9
1.3 - Challenges in pulse processing......Page 11
1.4 - Relevance of this book......Page 12
References......Page 13
2.1 - Introduction......Page 14
2.2 - Overview......Page 15
2.3.1 - Proteins......Page 17
2.3.1.1 - Structure and classification of proteins......Page 18
2.3.1.2.1 - Pigeon pea......Page 19
2.3.1.2.2 - Chickpeas......Page 20
2.3.2.1 - Starch yield and chemical composition......Page 21
2.3.2.2 - Dietary fiber......Page 25
2.3.2.3 - Non-starch polysaccharides and minor carbohydrates......Page 27
2.4.1 - Vitamins......Page 30
2.4.2 - Minerals......Page 32
2.4.3 - Phytic acids......Page 34
2.4.4 - Polyphenols......Page 37
2.4.4.1 - Isoflavones......Page 42
2.4.6 - Oxalate......Page 43
2.4.7 - Phytosterols......Page 44
2.4.8 - Alkaloids......Page 45
References......Page 46
3.1 - Introduction......Page 61
3.2 - Preparation of protein concentrates and isolates......Page 63
3.3.1 - Solubility, water- and oil-absorption capacity......Page 66
3.3.2 - Emulsifying and foaming properties......Page 68
3.3.3 - Protein gelation characteristics......Page 75
3.4 - Food applications of pulse proteins......Page 78
3.4.1 - Baked products......Page 79
3.4.2 - Pasta products......Page 83
3.4.3 - Meat products......Page 86
3.4.4 - Other food applications......Page 88
References......Page 89
4.1 - Introduction......Page 95
4.2 - Starch isolation......Page 96
4.3.1 - Morphology......Page 98
4.3.2 - Composition......Page 99
4.3.3 - Structure......Page 101
4.3.4 - Swelling and solubility......Page 103
4.4 - Thermal properties......Page 105
4.5 - Dynamic rheological properties......Page 107
4.5.1 - Pasting properties......Page 109
4.5.2 - Retrogradation properties......Page 110
4.6 - Digestibility......Page 112
4.7 - Conclusions......Page 115
References......Page 116
5.1 - Introduction......Page 124
5.2.1 - Variation in dietary fiber content......Page 126
5.2.2 - Insoluble fibers......Page 128
5.2.3 - Soluble fibers......Page 129
5.3 - Factors affecting levels of dietary fibers......Page 130
5.3.1 - Thermal processing......Page 131
5.3.2 - Milling and grinding......Page 132
5.3.3 - Soaking and fermentation......Page 133
5.3.5 - Cooking......Page 134
5.3.7 - Canning......Page 136
5.3.8 - Extrusion cooking......Page 137
5.4 - Physicochemical properties of legume fibers......Page 138
5.4.1 - Bulk density......Page 140
5.4.2 - Swelling capacity......Page 141
5.4.3 - Water-holding capacity/water-binding capacity......Page 142
5.4.4 - Oil-binding capacity......Page 144
5.4.5 - Cation exchange capacity......Page 145
5.5 - Physiological activity of legume fibers......Page 147
5.6 - Conclusions......Page 149
References......Page 150
6.1 - Introduction......Page 160
6.2 - NSP content of pulses......Page 161
6.3 - Cellulose and hemicelluloses......Page 162
6.4 - Pectin, gums and mucilages......Page 163
6.5 - Physiological effects of NSP......Page 164
6.6 - Effect of processing on NSP......Page 165
6.7 - Conclusions......Page 168
References......Page 169
7.1 - Introduction......Page 173
7.2 - Post-harvest losses......Page 175
7.3 - Drying of pulses......Page 176
7.4 - Storage of pulses......Page 178
7.4.1 - Storage systems......Page 179
7.4.2 - Storage pests......Page 181
7.4.3 - Detection of storage pests......Page 182
7.5 - Effect of post-harvest technology on quality......Page 183
7.6 - Conclusions......Page 188
References......Page 189
8.1 - Introduction......Page 195
8.2 - Traditional methods of dehulling, splitting and grinding......Page 196
8.2.1 - Dehulling without splitting......Page 197
8.3 - Modern/industrial methods of dehulling and splitting......Page 198
8.3.1 - Milling calculations......Page 201
8.4.1 - Wet milling......Page 203
8.4.2 - Dry milling......Page 205
8.5.1 - Seed quality attributes......Page 207
8.5.2 - Manipulation of milling variables......Page 208
8.5.3 - Advances in drying techniques......Page 209
8.7 - Modern/industrial methods of milling pulse flours......Page 210
8.7.1 - Particle size......Page 213
8.8 - Substitution of pulse flours into other products......Page 214
8.9 - Production of roasted pulse flours......Page 215
8.10 - Production of precooked pulse flours and powders......Page 216
8.12 - Production of pulse fractions......Page 217
References......Page 218
9.1 - Introduction......Page 224
9.2 - Brief description of emerging technologies......Page 225
9.2.1 - Dielectric heating......Page 226
9.2.2 - Other electrotechnologies......Page 227
9.2.3 - High-pressure (HP) processing......Page 230
9.3.1 - Dielectric heating: radiofrequency (RF) heating......Page 232
9.3.1.1 - Dielectric properties of pulses......Page 233
9.3.2 - Microwave (MW) heating......Page 234
9.3.3 - Irradiation (IR)......Page 236
9.3.4 - High-pressure (HP) processing......Page 238
9.4 - Conclusions......Page 243
References......Page 244
10.1 - Introduction......Page 249
10.2.1 - Green beans......Page 250
10.2.2 - Dry pulses......Page 252
10.2.3 - Canned pulses......Page 253
10.3 - Sprouted pulses......Page 254
10.4 - Traditional fermented products......Page 255
10.5.1 - Quick-cook dehydrated pulses......Page 257
10.5.2 - Extruded pulse products......Page 262
10.5.3 - Snack-based products......Page 265
10.6 - Value-added pulse-based products......Page 266
10.6.2 - Gluten-free products......Page 271
10.6.3 - Pulses and noodles......Page 273
10.7 - Developments in pulse-based fermented products......Page 274
References......Page 277
11.1 - Introduction......Page 283
11.2.1 - Whole pulse flours......Page 284
11.2.3 - Pulse starch......Page 285
11.2.4 - Pulse protein flours, concentrates, isolates......Page 286
11.3 - Functional properties of pulse flours and fractions......Page 287
11.3.1 - Oil-absorption capacity......Page 290
11.3.2 - Water-holding capacity......Page 291
11.3.4 - Gelling properties......Page 292
11.3.5 - Emulsifying properties......Page 293
11.3.6 - Foaming properties......Page 294
11.4.1 - Physical properties of flour that influence dough systems......Page 295
11.4.1.2 - Pulse starch and flour particle size characteristics......Page 296
11.4.3 - Effect of proximate composition on dough systems......Page 298
11.4.4.1 - Starch gelatinization......Page 299
11.4.4.3 - Starch pasting......Page 300
11.4.5.2 - Amylopectin activity in pulse dough......Page 301
11.4.5.3 - Combined effects of amylose and amylopectin in dough systems......Page 302
11.5 - Flour and semolina fortification with pulse ingredients......Page 303
11.6 - Pulses and pulse fractions in food applications......Page 305
11.6.1 - Bakery product applications......Page 306
11.6.2 - Meat product applications......Page 307
11.6.3 - Pasta and noodle products......Page 310
11.6.4 - Extruded snacks......Page 313
11.6.5 - Pastes, soups, beverages and other food applications......Page 314
11.7 - Industrial applications of pulses and pulse fractions......Page 315
11.8 - Conclusions......Page 316
References......Page 317
12.1 - Introduction......Page 324
12.2 - Overview of pulse processing by-products......Page 326
12.2.1 - Pulse milling by-products......Page 328
12.2.2 - Food applications of pulse processing by-products......Page 330
12.3 - Nutritional value of pulse milling by-products......Page 334
12.4 - Strategies for recovery of bioactive compounds......Page 339
12.4.1.1.1 - Mechanism and application of AAE......Page 340
12.4.1.2.1 - Applications of ACE......Page 342
12.4.1.3.2 - Mechanism and application of AC......Page 343
12.4.2.1 - Ultrasound extraction......Page 346
12.4.2.1.1 - Mechanism and application of UAE......Page 347
12.4.2.2.1 - Mechanism and application of MAE......Page 351
12.4.3 - Other extraction techniques......Page 352
12.5 - Challenges and opportunities......Page 354
References......Page 356
13.1 - Introduction......Page 362
13.2 - Pulses – intakes and trends......Page 363
13.3 - Nutritional value of whole pulses......Page 364
13.4 - Nutritional value of pulse fractions......Page 366
13.4.1 - Fiber......Page 367
13.4.2 - Protein......Page 368
13.4.3 - Isoflavones......Page 369
13.4.5 - Antinutritional compounds (ANCs)......Page 370
13.5.1 - Diabetes prevention......Page 371
13.5.2 - Cardiovascular health......Page 373
13.5.3 - Lowering cholesterol......Page 374
13.5.5 - Obesity management......Page 375
13.6 - Conclusions......Page 376
References......Page 377
14.1 - Introduction......Page 383
14.2 - Nutritional benefits of pulses......Page 384
14.3 - Antinutritional factors of pulses......Page 385
14.4 - Prebiotic properties of pulses......Page 391
14.5 - Antioxidant compounds of pulses......Page 392
14.6 - Pulse and soybean bioactive peptides and proteins......Page 396
14.6.2 - Hydrophobic peptides......Page 398
14.7 - Structural aspects and bioactivity of pulse proteins......Page 399
14.7.1 - Allergenicity of pulse proteins......Page 401
14.8 - Pulse components as nutraceutical ingredients......Page 402
References......Page 406
15.1 - Introduction......Page 417
15.2.1 - International Pulse Quality Committee (IPQC)......Page 421
15.2.2.1 - CAC pulses standard......Page 422
15.2.2.3 - Extraneous matter......Page 425
15.2.2.6 - Hygiene......Page 426
15.2.2.7 - Packaging......Page 427
15.2.3 - The AACC Pulse and Grain Legume Technical Committee (TC)......Page 428
15.2.4 - Standardized names and seed testing......Page 429
15.3 - Techniques for quality evaluation......Page 430
References......Page 432
16.1 - Introduction......Page 434
16.2 - Global pulse production, consumption and trade......Page 435
16.2.1 - Production statistics......Page 437
16.2.2 - Area and yield......Page 440
16.2.3 - Dry bean production......Page 441
16.2.5 - Chickpea production......Page 443
16.2.6 - Lentil production......Page 444
16.2.7 - Broad bean production......Page 445
16.2.8 - Lupin production......Page 446
16.2.9 - Consumption statistics......Page 448
16.2.10 - Trade statistics......Page 450
16.3.1 - Environmental scan......Page 453
16.3.2 - Health and nutrition......Page 456
16.3.3 - Pulse ingredients: processing and functionality......Page 458
16.3.4 - Sustainability......Page 459
16.3.5.2 - Pet food......Page 460
16.4 - Conclusion......Page 461
16.3 - Challenges and opportunities: perspective from Canada......Page 0
sdarticle17.pdf......Page 462
sdarticle18.pdf......Page 470