• Chickpeas
• Lentils
• Peas
• Processing
• lentils
• peas
• chickpeas
• Value-Added

Objective

To align pulse protein quality with product attributes demanded by end users and develop new food products enriched with pulse proteins in collaboration with food industry partners, focusing on pea, chickpea, and lentil as economically important crops for Western Canada.

Outcome

o   The study identified unique properties of different pulse proteins: Lentil, faba and pea were good at foaming, gelling and, emulsifying and gelling, respectively. o Protein extraction method and processing significantly impacted pulse protein structure and functional properties. High pressure homogenization increased faba protein solubility (35% to 95%) and foaming capacity (91% to 260%), technology disrupted large faba proteins. o Due to its high potential as a foaming ingredient, lentil protein was used in bakery products to replace egg/milk proteins. Partial substitution of egg white with 50% lentil protein was found acceptable for angel food cake. There was no effect on cake volume and dough structure. Muffins allowed for 100% egg replacement with lentil protein and the sensory properties were more acceptable than the control. o Pea protein was successfully applied for sugar cookie and cupcake production resulting in low baking loss and soft texture of the products due to the high water holding capacity of protein. Sugar cookie appearance and flavour were more acceptable than the control as pea protein and sugar generated browning and aroma. Angel food cake production was challenging due to the less foaming stability of pea protein compared to egg white.

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