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doi:10.1094/CFW-55-2-0056 |
VIEW ARTICLE Fortifying Foods with Pulses C. A. Patterson (1), H. Maskus (2), and C. M. C. Bassett (2). (1) The Pathfinders Research & Management Ltd., Saskatoon, SK, Canada. (2) Pulse Canada, Winnipeg, MB, Canada. Cereal Foods World 55(2):56-62. Flours, fibers, starches, and proteins derived from traditional foods such as peas, beans, lentils, and chickpeas are penetrating the market as new ingredients for innovative, nutritious, healthy foods. Pulse flours can be used to fortify breads, bakery products, snack foods, and pasta and can be used as extenders in processed meat products. Pulses can be added to gluten-free food products to provide body, texture, taste, and increase nutritional value. The low glycemic index of pulses offers potential benefits to diabetics. Pulse fibers can enrich the fiber content of food without affecting sensory characteristics. Resistant starches from pulses are a natural, novel food component with health-promoting properties. Pulse proteins can enhance the nutritional qualities and contribute to functional characteristics of beverages, infant foods, nutrition bars, and comminuted meat products.
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