Abstract
Form: Rapid fire presentation
Pulses are a food of global significance mainly due to their high protein and dietary fiber. Australian farmers are growing more pulses as they are also very water efficient and as legumes provide an excellent break crop. Pulse consumption is below recommended levels in developed countries and is also declining in developing nations, hence new delivery vehicles for promoting human pulse consumption are required. Pulse flakes are currently only present in the market as niche products, but could be a means of increasing pulse consumption if the challenges of their structural weakness and long cooking times can be overcome. In this research, the influence of processing conditions on the flaking properties of Australian chickpea and faba bean splits produced using a pilot scale flaking line and the physicochemical properties of the flakes were investigated. Chickpea or faba bean splits were first precooked for six minutes with different steam injection times (one, three or five minutes). The precooked splits were then passed through a roller flaker with different roller gaps ranging from 0.6 ‐ 1.9 mm and the pulse flakes were finally dried using a fluidized bed drier at either 150°C or 200°C. Starch gelatinization increased with steaming time, while protein denaturation was not significantly affected. Cellular structures were conserved in the flakes produced and flake hardness was negatively correlated to steaming time. It was concluded that shorter processing times and rapid drying are suitable for formation of pulse flakes while improving flakes structural property. Our findings highlight the importance of controlled application of heat and moisture for the production of high quality chickpea and faba bean flakes. This offers further opportunities for the sustainable production of value added, healthy, high‐protein and high‐fiber, ready to eat pulse foods.
Pulses are a food of global significance mainly due to their high protein and dietary fiber. Australian farmers are growing more pulses as they are also very water efficient and as legumes provide an excellent break crop. Pulse consumption is below recommended levels in developed countries and is also declining in developing nations, hence new delivery vehicles for promoting human pulse consumption are required. Pulse flakes are currently only present in the market as niche products, but could be a means of increasing pulse consumption if the challenges of their structural weakness and long cooking times can be overcome. In this research, the influence of processing conditions on the flaking properties of Australian chickpea and faba bean splits produced using a pilot scale flaking line and the physicochemical properties of the flakes were investigated. Chickpea or faba bean splits were first precooked for six minutes with different steam injection times (one, three or five minutes). The precooked splits were then passed through a roller flaker with different roller gaps ranging from 0.6 ‐ 1.9 mm and the pulse flakes were finally dried using a fluidized bed drier at either 150°C or 200°C. Starch gelatinization increased with steaming time, while protein denaturation was not significantly affected. Cellular structures were conserved in the flakes produced and flake hardness was negatively correlated to steaming time. It was concluded that shorter processing times and rapid drying are suitable for formation of pulse flakes while improving flakes structural property. Our findings highlight the importance of controlled application of heat and moisture for the production of high quality chickpea and faba bean flakes. This offers further opportunities for the sustainable production of value added, healthy, high‐protein and high‐fiber, ready to eat pulse foods.
| Original language | English |
|---|---|
| Pages | 83 |
| Number of pages | 1 |
| Publication status | Published - 2019 |
| Event | 69th Australasian Grain Science Conference - Rydges on Swanston, Melbourne, Australia Duration: 27 Aug 2019 → 29 Aug 2019 Conference number: 69 https://www.ausgrainscience.org.au/faq-2/2019-conference-handbook-and-abstracts-2/ |
Conference
| Conference | 69th Australasian Grain Science Conference |
|---|---|
| Abbreviated title | Grains: A global food resource |
| Country/Territory | Australia |
| City | Melbourne |
| Period | 27/08/19 → 29/08/19 |
| Internet address |