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Pulse Processing and Utilization of Pulse Ingredients in Foods

  • Linda Malcolmson
  • Jeeyup (Jay) Han
Chapter

Abstract

Pulses are a good source of protein and dietary fiber and are rich in vitamins and minerals. Inclusion of pulses in the diet has been shown to be an effective dietary strategy for reducing risk factors for cardiovascular disease and diabetes. Although cooked pulses are consumed in many regions of the world, factors including their long cooking times, the presence of anti-nutritional compounds, and the flatulence associated with their consumption have limited their use but these factors can be minimized through processing. A number of different processing techniques can be applied to pulses including dehulling, splitting, canning, fermentation, germination, roasting, puffing, extrusion, micronization, flour milling, and fractionation. The diverse composition and functionality of processed pulses, pulse flours and pulse fractions provide valuable ingredients for food manufacturers.

Keywords

Pulses Dehulling Fermentation Extrusion Micronization Fractionation Pulse composition Pulse flour Protein concentrate Hull fiber 

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Linda Malcolmson
    • 1
  • Jeeyup (Jay) Han
    • 2
  1. 1.LM FoodTech SolutionsWinnipegCanada
  2. 2.Food Processing Development Centre, Alberta Agriculture and ForestryLeducCanada

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