Traditional and new food uses of pulses

Research output: Contribution to journalArticleScientificpeer-review

15 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

Fingerprint

legumes
Food
Lupinus
Lens Plant
Snacks
Proteins
Breakfast
Glutens
Bread
Peas
Fractionation
Germination
Fermentation
Meals
Raw materials
ingredients
gluten-free foods
bioprocessing
soups
traditional foods

Cite this

@article{ecfb7f4ae3e04a16baf6a6dcd7400534,
title = "Traditional and new food uses of pulses",
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.",
author = "Nesli Sozer and Ulla Holopainen-Mantila and Kaisa Poutanen",
note = "CA2: BA3408 CA2: BA34 AU2: Sozer, Nesli AU2: Holopainen-Mantila, Ulla AU2: Poutanen, Kaisa",
year = "2017",
month = "1",
day = "1",
doi = "10.1094/CCHEM-04-16-0082-FI",
language = "English",
volume = "94",
pages = "66--73",
journal = "Cereal Chemistry",
issn = "0009-0352",
publisher = "AACC International",
number = "1",

}

Traditional and new food uses of pulses. / Sozer, Nesli; Holopainen-Mantila, Ulla; Poutanen, Kaisa.

In: Cereal Chemistry, Vol. 94, No. 1, 01.01.2017, p. 66-73.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Traditional and new food uses of pulses

AU - Sozer, Nesli

AU - Holopainen-Mantila, Ulla

AU - Poutanen, Kaisa

N1 - CA2: BA3408 CA2: BA34 AU2: Sozer, Nesli AU2: Holopainen-Mantila, Ulla AU2: Poutanen, Kaisa

PY - 2017/1/1

Y1 - 2017/1/1

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=85014118195&partnerID=8YFLogxK

U2 - 10.1094/CCHEM-04-16-0082-FI

DO - 10.1094/CCHEM-04-16-0082-FI

M3 - Article

VL - 94

SP - 66

EP - 73

JO - Cereal Chemistry

JF - Cereal Chemistry

SN - 0009-0352

IS - 1

ER -