The utilization of pulses in the manufacture of crumb used as a binder in a model meat system
Lead Investigator(s) Institution
Alberta Agriculture and Rural Development
To select and source varieties of pulses through consultation of experts in the field. To screen and evaluate functionality of pulses for efficacy in crumb production.
Beef burgers containing pea and lentil prepared from closed and open crumbs (extruded), and sheeted crumbs at 5% inclusion level, were not significantly different than the wheat control in cook loss and patty dimensions. Extruded crumbs produced burgers with greater cohesion, springines,s and chewiness compared to the sheeted crumbs and wheat control. The consumer sensory panel indicated positive acceptance of burgers using pulse based crumbs, with the exception of the yellow pea open crumb treatment, which was described more frequently as beany and off flavour. Extrusion technology and sheeted processing reduced the pea aroma and flavour of pulse flours. The sheeted pulse crumbs properties showed the greatest similarity to the sheeted wheat crumb control and had the largest reduction in pea aroma and flavor intensities. Extrusion and sheeting produced functionally acceptable pulse crumbs that could be utilized as a gluten free alternative to a standardly used wheat crumb for meat binder applications.
Duration/Timeline of Project (Year to Year)
2015 - 2017