Traditional and new food uses of pulses

    Research output: Contribution to journalArticleScientificpeer-review

    36 Citations (Scopus)

    Abstract

    The global production of pulses, such as various peas, beans, lupines, and lentils, is about 77 million metric tons. Pulses are diverse in their traditional food uses in Asia, Africa, and America, where they have been used, for example, in soups, spreads, meal components, snacks, and breakfast items. Having high protein content (about 20-40%), pulses have recently gained interest when alternative sustainable protein sources are considered. Pulses have been used for protein enrichment in pasta and bread, and they also are suitable ingredients in gluten-free foods. Wet and dry fractionation methods as well as bioprocessing such as germination and fermentation provide useful tools for development of new functional pulse ingredients. The use of pulses is bound to increase in the future, and especially in combination with cereal raw materials they may find new applications meeting both sensory and nutritional needs of consumers on all continents.
    Original languageEnglish
    Pages (from-to)66-73
    Number of pages8
    JournalCereal Chemistry
    Volume94
    Issue number1
    DOIs
    Publication statusPublished - 1 Jan 2017
    MoE publication typeA1 Journal article-refereed

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