PulseProcessing,FunctionalityandApplication

LiteratureReview

HeatherMaskus,M.Sc.(FoodScience) Winnipeg,Manitoba January27,2010

PulseProcessing,FunctionalityandApplication 2010 LiteratureReview ACKNOWLEDGMENTS FinancialsupportforthisprojectwasprovidedbyAgricultureandAgriFoodCanada (AAFC)SpecialCropsValueChainRoundtable. Iwouldalsoliketoacknowledgethesteeringcommitteefortheirguidancethroughout theprojectwhichincludedDr.JoyceBoyeoftheSt.HyacintheFoodResearchCentre, Dr.LindaMalcolmsonoftheCanadianInternationalGrainsInstitute,Dr.RobertTylerof theUniversityofSaskatchewan,GordonBaconofPulseCanadaandYvanBeaulieu, AAFCSpecialCropsSection. Pleasecontactoffice@pulsecanada.comforanyquestionsregardingthisdocument.

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PulseProcessing,FunctionalityandApplication 2010 LiteratureReviewTableofContents* Introduction PulsesWorldwide FunctionalityReview:Milling Waterabsorptioncapacity Oilabsorptioncapacity Bulkdensity EmulsificationProperties FoamingProperties LeastGelationConcentration PulseProductDevelopment Batters Breads Condiments Dairy Dough ExtrudedSnacks Flours FriedSnacks Gels Germinatedfoods Meat Infantfood Noodles Pasta Otherbakedgoods Proteinanalogue Snack PulsePublishedLiterature PulseUnpublishedLiterature 4 5 13 13 22 28 32 40 47 51 51 53 58 59 60 61 65 66 68 69 69 74 74 77 81 85 86 88 138

*Theinformationpresentedinthisreviewisalsoavailableasa MicrosoftExcelspreadsheetfile

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Pulse

PulseProcessing,FunctionalityandApplication 2010 LiteratureReviewPULSESWORLD

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PulseProcessing,FunctionalityandApplication 2010 LiteratureReviewLATINNAME COMMON NAMESChickpea(Kabuli) Garbanzobean Indianpea Cecibean Bengalgram Chana Kabulichana

DESCRIPTION

Cicerarietinum

Kabuli(discussedhere)andDesi(discussedbelow)are twochickpeatypeswhicharedistinguishedbytheir seedcolorandgeographicaldistribution Kabuliseedsarelarge(>0.3g),haveasmoothsurface, andcreamcolored(Chavanetal.,1986;Saini& Knights,1984,Woodetal,2008). OriginatedinMediterraneanandMiddleEastern Countries(Chavanetal.,1986) Composition:17.822%protein,4.55.7%fat,56.763% carbohydrate,45%starch,4.08.0%fiber,1.93.2% ash(Meinersetal,1976,Chavanetal,1986,Wanget al,2009) Usedasawholeseed orasapasteasa mainorsidedishor roastedasasnack (Kokseletal,1998). Kabulichickpea photocourtesyof PulseCanada Indianorigin(Chavanetal.,1986;Saini&Knights, 1984) Desichickpeassmall(0.1 0.3g),moreangularshaped, wrinkledsurfaceanddark, thickseedcoat(Chavanet al.,1986;Saini&Knights, 1984,Woodetal,2008) thankabuli(describedabove) DesiComposition:22.9%protein,38.2%starch,3.3% ash,4.6%fat,24.6%fiber(Wangetal,2009) DesiChickpeaphotocourtesyofPulseCanada

Cicerarietinum

Chickpea(Desi) Kondakadalai Kadalekaalu Sanagapappu ShimbraKadala Kalachana

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PulseProcessing,FunctionalityandApplication 2010 LiteratureReview

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