Location: Functional Foods Research
Project Number: 5010-30600-004-000-D
Project Type: In-House Appropriated
Start Date: Apr 30, 2025
End Date: Apr 29, 2030
Objective:
Objective 1: Develop innovative chemical and processing techniques to improve pulse protein isolation, properties, and functionality to enable the creation of novel food ingredients and products leading to increased use of pulses.
Sub-Objective 1.A: Improve the functional and nutritional properties of pulse proteins, isolates, and concentrates using jet cooking alone or in combination with oil to create new protein-rich materials.
Sub-Objective 1.B: Characterize the emulsifier, foaming, and gelling properties of jet cooked pulse samples obtained in Sub-Objective 1.A.
Sub-Objective 1.C: Develop food applications and products having increased levels of pulse protein ingredients using materials from Sub-Objectives 1.A and 1.B.
Objective 2: Upcycle byproducts and side-streams of the pulse protein industry and enable conversion of carbohydrates, starch, prebiotic oligosaccharides, fiber, and phytonutrients into novel food ingredients, products, and applications.
Sub-Objective 2.A: Extract and characterize the components contained in pulse steep water and develop novel ingredients having enhanced emulsifier and foaming functional properties.
Sub-Objective 2.B: Improve the functional and nutritional properties of starch-rich pulse flours using jet cooking alone or in combination with oil to create new starch-rich materials.
Approach:
The dietary benefits of pulses are well established and are increasingly recognized as valuable sources of protein, fiber, antioxidants, and other nutrients. Although the production of pea, bean, and lentil flours and their protein products is increasing, there exist both (1) barriers to more widespread consumer acceptance and (2) a growing need to find uses for pulse processing byproducts such as a starch-rich milling fraction and hulls. Previous studies have shown effects of individual processing methods on pulse seeds, but very little is known about combinations of methods such as combining thermomechanical processing with biological and chemical treatments. The goal of this research is to develop innovative processing methods for pulses and pulse fractions involving combinations of either steam jet-cooking or extrusion with (1) germination and fermentation, and (2) with the strategic addition of exogenous proteins, hydrocolloids, lipids, and functional food ingredients. Research will focus on identifying synergistic treatment effects and utilizing component interactions to enhance the nutritional, structural and functional properties of pulse-based foods and food ingredient products. These new materials will be added to standard food formulations with the goal of maximizing the content of pulse-based ingredients or make totally pulse-based food products with marketable organoleptic properties. Non-food applications will also be investigated for selected pulse fractions based on their physical properties. The results of this research will enable expanded markets for pulse crops and therefore contribute to the sustainability of the pulse-based economy.