Assessment of Protein Quality and Nutritional Characteristics of Commonly Consumed Pulses in the Caribbean Diet by Different In Vitro Assays [PDF]
FoodsPulses, the dried seeds of leguminous plants, form an important part of the diets of many cultures, including Caribbean cuisine, and are a rich source of protein, carbohydrates, and antioxidants while being low in fats.
Daniel J. Thomas +8 more
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New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties [PDF]
MoleculesThe incorporation of pulse flour into gluten-free extruded snacks based on cereals improves the functional properties as well as the nutritional value of these types of products.
María Ciudad-Mulero +11 more
doaj +2 more sources
PULSE FLOUR BASED EMULSIONS – THE EFFECT OF OIL TYPE ON TECHNOLOGICAL AND FUNCTIONAL CHARACTERISTICS
Studia Universitatis Babes-Bolyai Chemia, 2018 Three different types of whole pulse flours (broad bean, green and red lentils) were used to obtain emulsions and thereafter heat-set gels, and their properties were compared to the soy protein concentrate.
Ina VASILEAN +3 more
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Techno-Functional and Rheological Properties of Alternative Plant-Based Flours
Foods, 2023 The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea.
Celia Badia-Olmos +3 more
doaj +1 more source
Non‐destructive characterization of pulse flours—A review
Comprehensive Reviews in Food Science and Food Safety, 2023 Abstract The consumption of plant‐based proteins sourced from pulses is sustainable from the perspective of agriculture, environment, food security, and nutrition. Increased incorporation of high‐quality pulse ingredients into foods such as pasta and baked goods is poised to produce refined food products to satisfy consumer demand ...
Chitra Sivakumar +3 more
openaire +2 more sources
Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review [PDF]
Comprehensive Reviews in Food Science and Food Safety, 2019 Abstract Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber‐rich and protein‐rich reputation in the development of nutritionally attractive new products, particularly in the bakery, gluten‐free, snack, pasta, and noodle categories. The processing of
S. Thakur +4 more
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Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties
Applied Sciences, 2023 Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers.
Joanna Le Thanh-Blicharz +6 more
doaj +1 more source
Classification of pulse flours using near-infrared hyperspectral imaging
LWT, 2022 Abstract With increasing consumer interest in healthy food formulations made from pulse flours, the research gap in characterizing them based on their pulse type and milling technique has come to limelight. To this end, the feasibility of using hyperspectral imaging in the visible near infrared (Vis-NIR) (400–1000 nm) and short wave infrared (SWIR ...
Chitra Sivakumar +2 more
openaire +1 more source
PLoS ONE, 2023 Increasingly, in vitro simulated colon fermentations are being used as a pre-clinical step to assess the impacts of foods and drugs on the gut microbiota in a cost-effective manner.
Andrew Paff, Darrell W Cockburn
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Food Chemistry Advances, 2023 Crackers are popular snacks that can include functional ingredients in order to make products of higher nutritional value. The effect of partial replacement of wheat flour with barley, grape seed, olive stone, lupin and chickpea flour (10–50%) on the ...
Konstantinos Giannoutsos +6 more
doaj +1 more source