Cereals & Grains Association
Log In

Pulse Carbohydrates: Properties and Applications
N. NAGULESWARAN (1). (1) Ingredion Inc., Bridgewater, NJ, U.S.A.

The carbohydrates in pulse seeds (60–65%) consist of starch, cellulose, hemi-cellulose, oligosaccharides and sugars. Pulse carbohydrates exhibit unique physicochemical, nutritional, and functional properties that can be exploited in a range of food and industrial applications. Pulse starches, which are different in structure and composition compared to other conventional commercial starches, could provide various nutritional and health benefits; reduced caloric content, low glycemic, and contribute to improved cardiovascular health. Although most of the pulse starches possess good thermal and shear stability, the properties such as restricted swelling power, high retrogradation rate, and poor freeze-thaw stability, make pulse starches applicable in few selected commercial applications. A comprehensive understanding on the structure-function relationships is required to expand the commercial utilization of pulse starches. The starch industry could benefit greatly from pulse starches that could be fractionated from a variety of pulses available around the world. Pulse seeds contain a considerable amount of dietary fiber (12–37% total; 2–9% soluble and 10–28% insoluble) in both the hulls and cotyledons. Pulse fibers could be used as alternatives to cereal fibers to provide unique functionalities, such as improved water and oil holding capacities in processed foods. In addition, pulses are rich in α-galactooligosaccharides, which are believed to provide prebiotic health benefits. Developing processes to improve the soluble dietary fiber content would be critical in expanding the commercial applications of pulse fibers. Focused applied research on pulse starch and fiber could help the food industry to better utilize pulse ingredients in improving the quality of various food products. (Copyright © 2015 by Ingredion Incorporated)

View Presentation