Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content

Abstract

Despite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse‐based ingredient that can be incorporated into different food products. This study assessed different treatments (boiling, roasting, and germination) when preparing flour from domestically grown pulses (yellow pea, gray pea, faba bean, and white bean). Functional properties (water and oil absorption capacity, emulsion and foaming properties, and gelation concentration) of the flours produced following different treatments and their nutrient content (total dietary fiber, total choline, and folate content) were determined. Depending on pulse type, all treatments increased (p < .001) water absorption capacity up to threefold and gelation concentration up to twofold, whereas emulsion activity and foaming capacity decreased by 3%–33% and 5%–19%, respectively, compared with flour made from raw pulses. All treatments also had a significant effect (p < .001) on nutrient content. Total dietary fiber increased (p < .02) by 11%–33%, depending on treatment and pulse type. Boiling decreased (p < .001) total choline and folate content in all pulse flours, by 17%–27% and 15%–32%, respectively. Germination doubled folate content (p < .001) in flour from both pea types compared with flour from the raw peas. In conclusion, treated pulse flours could be useful in food applications such as coating batter, dressings, beverages, or bakery goods, to improve the content of fiber, total choline, and folate.

Characterization of volatile compounds in Swedish yellow and gray peas: Implications for new legume‐based ingredients

“…Flour from raw pea : Whole dried yellow and gray peas were ground using a laboratory‐scale mill (Cyclotec 1093, Tecator, Sweden). Flour from boiled pea : Dried peas were soaked in tap water (1:3 w / v ) at room temperature for 14 h then boiled in water (1:5 w / v ) until they get soft (50 min for yellow pea and 35 min for gray pea; Ferawati et al, 2019). The boiled peas were dried in a convection oven at 50°C for 16 h. The dried boiled peas were ground (500 μm particle size) using the laboratory‐scale mill referred to above.…”

“…arvense ) is an ancient and underutilized local pea variety in Sweden that is currently cultivated on a small scale (Hushållningssällskapet, 2013; Swedish Board of Agriculture, 2015). A previous study reported that flour from gray pea has similar functional properties as compared with flour from yellow pea (Ferawati et al, 2019). Additionally, gray pea had a higher amount of resistant starch and folate content (Ferawati et al, 2019).…”

“…A previous study reported that flour from gray pea has similar functional properties as compared with flour from yellow pea (Ferawati et al, 2019). Additionally, gray pea had a higher amount of resistant starch and folate content (Ferawati et al, 2019). Cultivation of yellow and gray peas could potentially be expanded, as demand for pea‐based foods is projected to rise in future (European Commission, 2018; Röös et al, 2018).…”

“…In Sweden, peas are traditionally consumed in the form of soup from dried yellow pea. However, to stimulate utilization of peas in different food applications, it is necessary to process peas further into, for instance, pea flour (Ferawati, Hefni, & Witthöft, 2019; Ma, Boye, Azarnia, & Simpson, 2016; Szczygiel, Harte, Strasburg, & Cho, 2017). Pea flour is versatile and can be used in products such as gluten‐free bakery goods, meat analog products, or beverages (Ferawati et al, 2019).…”

“…However, to stimulate utilization of peas in different food applications, it is necessary to process peas further into, for instance, pea flour (Ferawati, Hefni, & Witthöft, 2019; Ma, Boye, Azarnia, & Simpson, 2016; Szczygiel, Harte, Strasburg, & Cho, 2017). Pea flour is versatile and can be used in products such as gluten‐free bakery goods, meat analog products, or beverages (Ferawati et al, 2019). Moreover, there is an increasing interest among food companies in Sweden in using ingredients from domestically grown pulses, such as yellow and gray peas, to reduce dependency on imported soybean (Olsson, 2017).…”