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

472 Pages·2011·17.69 MB·English

by  Brijesh K. Tiwari

PULSE FOODS
Food Science and Technology
International Series
Series Editor
Steve L. Taylor
University of Nebraska – Lincoln, USA
Advisory Board
Ken Buckle
The University of New South Wales, Australia
Mary Ellen Camire
University of Maine, USA
Roger Clemens
University of Southern California, USA
Hildegarde Heymann
University of California – Davis, USA
Robert Hutkins
University of Nebraska – Lincoln, USA
Ron S. Jackson
Quebec, Canada
Huub Lelieveld
Bilthoven, The Netherlands
Daryl B. Lund
University of Wisconsin, USA
Connie Weaver
Purdue University, USA
Ron Wrolstad
Oregon State University, USA
A complete list of books in this series appears at the end of this volume.
Pulse Foods
Processing,
Quality and
Nutraceutical
Applications
Edited by
Brijesh K. Tiwari
Department of Food and Tourism, Manchester Metropolitan University,
Manchester, UK
Aoife Gowen
UCD School of Agriculture, Food Science and Veterinary M edicine,
University College Dublin, Dublin, Ireland
Brian McKenna
UCD School of Agriculture, Food Science and Veterinary M edicine,
University College Dublin, Dublin, Ireland
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List of contributors
Nissreen Abu-Ghannam
School of Food Science and Environmental Health, Dublin Institute
of Technology, Dublin, Ireland
Jasim Ahmed
Polymer Source Inc., Dorval (Montreal), QC, Canada
Joyce I. Boye
Food Research and Development Centre, Agriculture and Agri-Food
Canada, Saint-Hyacinthe, QC, Canada
Charles Brennan
Department of Food and Tourism, Manchester Metropolitan University,
Manchester, UK
Rocio Campos-Vega
Kellogg Company, Querétaro, Qro., Mexico
Marina Carbonaro
Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN), Rome,
Italy
Enda Cummins
UCD School of Agriculture, Food Science and Veterinary Medicine,
University College Dublin, Dublin, Ireland.
Emma Derbyshire
Manchester Food Research Centre, Manchester Metropolitan University,
Manchester, UK
Zubair Farooq
McGill IR Group, Department of Food Science and Agricultural Chemistry,
Macdonald Campus, McGill University, Sainte-Anne-de-Bellevue, QC,
Canada
Eimear Gallagher
Teagasc, Ashtown Food Research Centre, Ashtown, Dublin, Ireland
Aoife Gowen
UCD School of Agriculture, Food Science and Veterinary Medicine, University
College Dublin, Dublin, Ireland
Mahesh Gupta
School of Food Science and Environmental Health, Dublin Institute of
Technology, Dublin, Ireland
Vassilis Kiosseoglou
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle
University of Thessaloniki, Thessaloniki, Greece
viii List of contributors
Linda J. Malcolmson
Canadian International Grains Institute, Winnipeg, MB, Canada
Brian McKenna
UCD School of Agriculture, Food Science and Veterinary Medicine,
University College Dublin, Dublin, Ireland
Rangarajan Jagan Mohan
Department of Food Product Development, Indian Institute of Crop
Processing Technology, Thanjavur, India
Hampapur V. Narasimha
Department of Grain Processing, Central Food Technological Research
Institute, Mysore, India
B. Dave Oomah
National Bioproducts and Bioprocesses Program, Pacific Agri-Food Re-
search Centre, Agriculture and Agri-Food Canada, Summerland, BC, Canada
Adamantini Paraskevopoulou
Laboratory of Food Chemistry and Technology, School of Chemistry,
Aristotle University of Thessaloniki, Thessaloniki, Greece
Ankit Patras
University College Dublin, Dublin, Ireland
Ashish Rawson
Teagasc, Ashtown Food Research Centre, Ashtown, Dublin, Ireland
Arumugam Sangeetha
Department of Food Product Development, Indian Institute of Crop
Processing Technology, Thanjavur, India
Narpinder Singh
Department of Food Science and Technology, Guru Nanak Dev
University, Amritsar, India
Amarinder Singh Bawa
Defence Food Research Laboratory, Siddartha Nagar, Mysore, India
Brijesh K. Tiwari
Department of Food and Tourism, Manchester Metropolitan University,
Manchester, UK
Uma Tiwari
UCD School of Agriculture, Food Science and Veterinary Medicine,
University College Dublin, Dublin, Ireland
Peter Watts
Pulse Canada, Winnipeg, MB, Canada
Jennifer A. Wood
Tamworth Agricultural Institute, Industry & Investment NSW, Calala, NSW,
Australia
1
Introduction
Brijesh K. Tiwari1, Aoife Gowen2, Brian McKenna2
1Department of Food and Tourism, Manchester Metropolitan University,
Manchester, UK
2UCD School of Agriculture, Food Science and Veterinary Medicine,
University College Dublin, Dublin, Ireland
1.1 Pulses: what are they?
First cultivated by humans over 3000 years ago, the family Leguminosae
consists of 650 genera and more than 18 000 species. Members of the
family, often referred to as legumes or pulses, are the second most impor-
tant food source in the world after cereal grains. Food legumes are those
species of the plant family Leguminosae that are consumed by human
beings or domestic animals commonly as dry matter seeds, i.e. the grain
legumes. The terms “legumes” and “pulses” are used interchangeably
because all pulses are considered legumes but not all legumes are consid-
ered pulses. The Codex Alimentarius Commission defines pulses as “dry
seeds of leguminous plants which are distinguished from leguminous oil
seeds by their low fat content”. The term “pulse”, as used by the Food
and Agriculture Organization (FAO), is exclusively for crops harvested
solely for the dry seed of leguminous plants. This also excludes green
beans and green peas which are consumed and considered as vegetables.
A few oil-bearing seeds like groundnut (Arachis hypogaea) and soybean
(Glycine max) are also excluded from pulses which are grown primarily
for edible oil extraction. More than 80 different pulse species are con-
sumed by humans, including beans, lentils, lupins, peas and peanuts.
However, the FAO recognizes 11 primary pulses as listed in Table 1.1.
Pulse Foods: Processing, Quality and Nutraceutical Applications. DOI: 10.1016/B978-0-1238-2018-1.00007-0
Copyright © 2011 by Elsevier Inc
2 Pulse Foods: Processing, Quality and Nutraceutical Applications
Table 1.1 Commonly consumed pulses
Pulse class Common/local names Botanical name
1. Dry beans Phaseolus spp., Vigna spp.
Kidney bean, haricot Phaseolus vulgaris
bean, pinto bean, navy
bean
Lima bean, butter bean Phaseolus lunatus
Azuki bean, adzuki bean Vigna angularis
Mung bean, golden gram, Vigna radiata
green gram
Black gram, urad Vigna mungo
Scarlet runner bean Phaseolus coccineus
Ricebean Vigna umbellata
Moth bean Vigna acontifolia
Tepary bean Phaseolus acutifolius
2. Dry broad beans Vicia faba
Horse bean Vicia faba equina
Broad bean Vicia faba
Field bean Vicia faba
3. Dry peas Pisum spp.
Garden pea Pisum sativum var. sativum
Protein pea Pisum sativum var. arvense
4. Chickpea Garbanzo, Bengal gram Cicer arietinum
5. Dry cowpea Black-eyed pea, black-eye Vigna unguiculata
bean
6. Pigeon pea Arhar/Toor, cajan pea, Cajanus cajan
Congo bean
7. Lentil Lens culinaris
8. Bambara groundnut Earth pea Vigna subterranea
9. Vetch Common vetch Vicia sativa
10. Lupins Lupinus spp.
11. Minor pulses
Lablab, hyacinth bean Lablab purpureus
Jack bean Canavalia ensiformis
Sword bean Canavalia gladiata
Winged bean Psophocarpus teragonolobus
Velvet bean, cowitch Mucuna pruriens var. utilis
Yam bean Pachyrrizus erosus
Grain legumes or pulses are important foodstuffs in tropical and
subtropical countries, where they are second in importance only to
cereals as a source of protein. In addition to their value as a food-
stuff, the food legumes are important in cropping systems because
of their ability to fix atmospheric nitrogen and increase the overall
fertility of soil, reducing the need for expensive nitrogenous fer-
tilizers. The dominant food legumes of any region may vary from
country to country or even from region to region, but most of them
can be grown under a reasonably wide range of ecological conditions
Introduction 3
and many legumes can be grown reasonably well on poor soils even
without the application of fertilizers.
Pulses are regarded as a beneficial source of nutrients and are
recommended as a staple food by health organizations and dieti-
cians. They are rich sources of vitamins, minerals and carbohy-
drates in the human diet. They represent an important source of
protein for vegetarians and are a low glycemic index food (Riz-
kalla et al., 2002). Pulses are also recognized as a food choice
with significant potential health benefits. Pulses contain complex
carbohydrates (dietary fibers, resistant starch and oligosaccha-
rides), protein with a good amino acid profile (high lysine), im-
portant vitamins and minerals (B vitamins, folates and iron) as
well as antioxidants and polyphenols.
1.2 Pulse processing and utilization
Grain processing, including cereal and pulse processing, is one of
the oldest and most important of all food technologies and forms a
large and important part of the food production chain. Grain pulses
are grown widely throughout the world and their dietary and eco-
nomic importance is globally appreciated and recognized. Today,
the grain processing industry is as diverse as its range of products.
Practically every meal produced contains grains in some form, while
the range of non-food applications is increasing daily, all of which
presents enormous processing challenges to food manufacturers.
Pulses undergo several primary and secondary processes such as
dehulling, puffing, grinding and splitting prior to their consump-
tion. The primary processing methods vary from country to country.
Unlike cereals, processing of pulses also varies with cultivar. The
oldest and most common home-scale technique for hulling grain
legumes is to pound them in a mortar with a pestle, either after
spreading the grains in the sun for a few hours, or after mixing them
with a little water. The hull is then winnowed off to produce clean
cotyledons. The traditional stone chakki design was used as a tem-
plate for the attrition-type mills as commercial-scale dehulling and
splitting of pulses emerged. Methods followed in the home, village
industry or in commercial mills are usually similar in principle, but
differ in the use of techniques for better yield, operational efficiency
and large-scale application.
4 Pulse Foods: Processing, Quality and Nutraceutical Applications
Novel food processing techniques have been introduced to
improve microbial safety and nutritional quality, to improve or
modify physicochemical properties, and to increase production
and process efficiency. Among various emerging technologies,
radiofrequency, microwave, irradiation and high-pressure pro-
cessing have found potential application for storage and pro-
cessing of pulses. The introduction of novel technologies has
improved the processing and utilization of pulses in certain
countries. Research studies show some promising results but
industrial application of these novel processing techniques is
likely to take some time due to several reasons, including the
cost of the equipment, which remains the main challenge to
overcome before food processors adopt the technology. Other
processing challenges that are associated with the processing
and utilization of pulses include:
1. Low profitability of pulse production
2. Post-harvest losses primarily during storage
3. Inadequate supply of high-quality and reasonably priced raw ma-
terials
4. Lack of sustainable and efficient processing and packaging tech-
nologies
5. Lack of internationally recognized quality standards and com-
mon nomenclature.
Interest in the utilization of whole pulses, and their milled constitu-
ents in food formulations, is growing in many developed countries.
The processing of pulses into ingredients such as flours and fractions
(e.g. protein, starch and fiber) and utilizing them in food products
is virtually non-existent in Western-style food products, apart from
a few specialty or niche markets, and only exists in a limited way
in a few other countries. However, more recently, pulse flour and
fractions have been used successfully as ingredients in the formula-
tion of several meat products to improve functionality. Extrusion
cooking has attracted the attention of researchers and food manu-
facturers to produce a variety of specialty foods from pulse flour
including pasta products, ready-to-eat breakfast cereals, baby foods,
snack foods, texturized vegetable protein, pet foods, dried soups
and dry beverage mixes. Extrusion cooking not only improves di-
gestibility but also improves bioavailability of nutrients compared
to conventional cooking.