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Pathiraje D, Carlin J, Der T, Wanasundara JPD, Shand PJ. Generating Multi-Functional Pulse Ingredients for Processed Meat Products-Scientific Evaluation of Infrared-Treated Lentils. Foods 2023; 12:foods12081722. [PMID: 37107516 PMCID: PMC10138159 DOI: 10.3390/foods12081722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/11/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders to reduce meat protein in product formulations. Pulses are seen as clean-label ingredients that bring benefits to meat products beyond protein content. Pulse flours may need pre-treatments because their endogenous bioactive components may not always be beneficial to meat products. Infrared (IR) treatment is a highly energy-efficient and environmentally friendly method of heating foods, creating diversity in plant-based ingredient functionality. This review discusses using IR-heating technology to modify the properties of pulses and their usefulness in comminuted meat products, with a major emphasis on lentils. IR heating enhances liquid-binding and emulsifying properties, inactivates oxidative enzymes, reduces antinutritional factors, and protects antioxidative properties of pulses. Meat products benefit from IR-treated pulse ingredients, showing improvements in product yields, oxidative stability, and nutrient availability while maintaining desired texture. IR-treated lentil-based ingredients, in particular, also enhance the raw color stability of beef burgers. Therefore, developing pulse-enriched meat products will be a viable approach toward the sustainable production of meat products.
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Affiliation(s)
- Darshika Pathiraje
- Department of Food Science and Technology, Wayamba University of Sri Lanka, Makandura 60000, Gonawila, Sri Lanka
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | | | - Tanya Der
- Pulse Canada, Winnipeg, MB R3C 0A5, Canada
| | - Janitha P D Wanasundara
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
- Agriculture and Agri-Food Canada, Saskatoon Research and Development Centre, Saskatoon, SK S7N 0X9, Canada
| | - Phyllis J Shand
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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2
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Ajala A, Kaur L, Lee SJ, Singh J. Native and processed legume seed microstructure and its influence on starch digestion and glycaemic features: A review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Liu S, Ren Y, Yin H, Nickerson M, Pickard M, Ai Y. Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size. Food Chem 2022; 396:133649. [PMID: 35842998 DOI: 10.1016/j.foodchem.2022.133649] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 06/18/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
Abstract
The present study aimed to tackle research gaps regarding how infrared heating affected macro- and micronutrients of lentil flours from seeds varying in size. Infrared treatments reduced resistant starch contents of lentil flours from 26.1-33.6% to 6.0-17.8%, increased protein digestibility from 73.6-75.0% to 78.2-82.2%, and enhanced soluble dietary fiber contents from 6.1-7.8% to 7.4-10.3%. Infrared treatments did not alter the primary limiting amino acid of Greenstar and Imvincible lentil flours (tryptophan) but changed that of Maxim to methionine + cysteine at 150 °C heating. Regarding micronutrients, the thermal modifications decreased the levels of heat-labile B vitamins, including B1 (thiamine), B3 (niacin), and B9 (mainly 5-methylterahydrofolate), consistent with reducing α-amylase activity to an undetectable level in all the three lentil flours. The novel findings from this research will be meaningful for the agri-food industry to utilize infrared processing as an effective and clean-label approach to improving the nutritional profiles of lentil and other flours.
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Affiliation(s)
- Siyuan Liu
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada; Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Hanyue Yin
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Mark Pickard
- InfraReady Products (1998) Limited, Saskatoon, Canada
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada.
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Cargo-Froom CL, Newkirk RW, Marinangeli CPF, Shoveller AK, Ai Y, Kiarie EG, Columbus DA. The effects of grinding and pelleting on nutrient composition of Canadian pulses. CANADIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1139/cjas-2021-0111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Understanding the effects of processing pulses is required for their effective incorporation into livestock feed. To determine the impacts of processing, Canadian peas, lentils, chickpeas, and faba beans, plus soybean meal (as a comparison), were ground into fine and coarse products and pelleted at 3 different temperatures (60-65, 70-75, and 80-85 oC). Grinding increased crude protein content in all pulses (P<0.05), but did not affect most amino acids in pulses and soybean meal (P>0.05). Pelleting increased crude protein content in Amarillo peas, Dun peas, and lentils (P<0.05), but decreased in soybean meal (P<0.05). Pelleting increased cysteine, lysine, and methionine, and decreased histidine and tyrosine in most pulses (P<0.05). Comparatively, pelleting significantly increased lysine and decreased tyrosine content in soybean meal (P<0.05). These results suggest that processing can positively affect protein and amino acid content of pulses. However, specific effects on nutritional composition differed across ingredient type.
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Affiliation(s)
- Cara L Cargo-Froom
- University of Guelph, 3653, Animal Biosciences, Guelph, Canada
- Prairie Swine Centre Inc, 468453, Saskatoon, Canada
| | - Rex W. Newkirk
- University of Saskatchewan, 7235, Animal and Poultry Science, Saskatoon, Saskatchewan, Canada,
| | | | - Anna K Shoveller
- University of Guelph, 3653, Animal Biosciences , Guelph, Ontario, Canada
| | - Yongfeng Ai
- University of Saskatchewan, 7235, Department of Food and Bioproduct Sciences, Saskatoon, Canada
| | - Elijah G. Kiarie
- University of Guelph, 3653, Department of Animal Biosciences, Guelph, Ontario, Canada
| | - Daniel Allan Columbus
- University of Saskatchewan, 7235, Department of Animal and Poultry Science, Saskatoon, Canada, S7N 5A2
- Prairie Swine Centre Inc, 468453, Saskatoon, Canada, S7H 5N9
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Acute Effects of Split Pea-Enriched White Pan Bread on Postprandial Glycemic and Satiety Responses in Healthy Volunteers—A Randomized Crossover Trial. Foods 2022; 11:foods11071002. [PMID: 35407088 PMCID: PMC8997531 DOI: 10.3390/foods11071002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 03/28/2022] [Accepted: 03/28/2022] [Indexed: 12/28/2022] Open
Abstract
Pulse consumption has been associated with reduced postprandial glucose response (PPGR) and improved satiety. The objective of this study was (i) to investigate the effects of fortifying white pan bread with split yellow pea (Pisum sativum L.) flour on PPGR and appetite-related sensations, and (ii) to determine whether Revtech heat processing of pea flour alters the postprandial effects. A randomized controlled crossover trial was performed with 24 healthy adults. Participants consumed 50 g available carbohydrate from bread containing 20% pea flour that was untreated (USYP), Revtech processed at 140 °C with no steam (RT0%), Revtech processed at 140 °C with 10% steam (RT10%), or a control bread with 100% white wheat flour (100%W). Blood samples were analyzed for glucose and plasma insulin at 0, 15, 30, 45, 60, 90, and 120 min post-meal. Appetite sensations and product acceptability were measured using visual analogue and 9-point hedonic scales. Results showed no significant difference in the postprandial glucose and insulin responses of different bread treatments. However, pea-containing variants resulted in 18% higher fullness and 16–18% lower hunger, desire to eat, and prospective food consumption ratings compared to 100% W. No differences in the aroma, flavor, color, and overall acceptability of different bread products were observed. This trial supports using pea flour as a value-added ingredient to improve the short-term appetite-related sensations of white pan bread without affecting the overall acceptability.
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Shen Y, Hong S, Li Y. Pea protein composition, functionality, modification, and food applications: A review. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:71-127. [PMID: 35940709 DOI: 10.1016/bs.afnr.2022.02.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The demand for proteins continues to increase due to their nutritional benefits, the growing world population, and rising protein deficiency. Plant-based proteins represent a sustainable source to supplement costly animal proteins. Pea (Pisum sativum L.) is one of the most produced plant legume crops in the world and contributes to 26% of the total pulse production. The average protein content of pea is about 20%-25%. The commercial utilization of pea proteins is limited, partially due to its less desirable functionalities and beany off-flavor. Protein modification may change these properties and broaden the application of pea proteins in the food industry. Functional properties such as protein solubility, water and oil holding capacity, emulsifying/foaming capacity and stability, and gelation can be altered and improved by enzymatic, chemical, and physical modifications. These modifications work by affecting protein chemical structures, hydrophobicity/hydrophilicity balance, and interactions with other food constituents. Modifiers, reaction conditions, and degree of modifications are critical variables for protein modifications and can be controlled to achieve desirable functional attributes that may meet applications in meat analogs, baking products, dressings, beverages, dairy mimics, encapsulation, and emulsions. Understanding pea protein characteristics will allow us to design better functional ingredients for food applications.
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Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Shan Hong
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States.
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Mateo J, Caro I, Kasiayan S, Salvá BK, Carhuallanqui A, Ramos DD. Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages. FRONTIERS IN ANIMAL SCIENCE 2021. [DOI: 10.3389/fanim.2021.693086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Reformulation approaches in the meat industry are required to promote nutritional improvement, health functionality, and reduce environmental impact. A relevant approach among these is to reduce the amount of meat in meat products. Reduced-meat products should maintain or improve the sensory characteristics and nutritive value compared to conventional meat products. Among meat products, heat-treated emulsion-meat sausages are widely consumed and especially suitable for reformulation approaches. Due to its high protein content, with high functionally and biological value, pulse flour has a high potential to be used as meat replacer. Most studies regarding the replacement of meat with pulses have been made on fresh meat preparations where amounts of up to 15% of pulse flour did not negatively affect sensory quality while increased yield and firmness. However, studies using pulse flour in emulsion-type sausages are scarce. Further research is warranted to optimize the reformulation of these meat products using flour pulses. The topics to be addressed are the following: effects of pulse type, pulse pretreatments, such as soaking or germination, pulse flour treatments before incorporation into the meat mix, combination of pulses with other proper ingredients, and heat treatment intensity on the pulse antinutrient inactivation and the technological and edible quality traits of the pulse-containing sausages.
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Kamani MH, Semwal J, Meera M. Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111193] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Frohlich P, Young G, Borsuk Y, Sigvaldson M, Bourré L, Sopiwnyk E. Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas. Cereal Chem 2021. [DOI: 10.1002/cche.10424] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Peter Frohlich
- Richardson Centre for Functional Foods Winnipeg MB Canada
| | - Gina Young
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Yulia Borsuk
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | | | - Lindsay Bourré
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
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Ng SR, Mohd Noor HS, Ramachandran R, Tan HY, Ch′ng SE, Chang LS, Babji AS, Lim SJ. Recovery of glycopeptides by enzymatic hydrolysis of edible bird’s nest: the physicochemical characteristics and protein profile. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00510-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Fahmi R, Ryland D, Sopiwnyk E, Aliani M. Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea (Pisum sativum L.) Flour. J Food Sci 2019; 84:3735-3745. [PMID: 31742694 DOI: 10.1111/1750-3841.14908] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 09/20/2019] [Accepted: 10/02/2019] [Indexed: 01/18/2023]
Abstract
Pulses, including peas, are a good source of protein, dietary fiber, folic acid, and iron and are reported to reduce the risk for cardiovascular disease and diabetes. However, pulse ingredients present a known challenge as they exhibit a grassy/beany off-flavor. Heat treatment in some cases can decrease this off-flavor. The objective of this study was to determine the effect of substitution of 20% split yellow pea (SYP) flour treated by Revtech thermal processing at 140 °C with 10% steam (RT10%) and without steam (RT0%) for wheat flour in bread on the sensory attributes, acceptability, nutrient composition, firmness, color, and pH. RT10% was more acceptable overall than bread with untreated pea flour (USYP) or RT0% as assessed by 110 consumers. Sensory attributes were defined and measured on 15-cm line scales by an 11 member trained panel. Attributes associated with RT10% included wheaty, sweet, and yeast aromas and wheaty flavor, whereas attributes associated with USYP and RT0% were pea and nutty aroma and flavor. Although firmness and dryness were higher in RT10%, the acceptability of the bread texture was not affected. This sample contained significantly higher protein and lower carbohydrate than the wheat sample. PRACTICAL APPLICATION: Revtech (RT), a novel thermal process, when applied at 140 °C with steam to split yellow pea (SYP) flour successfully increased the acceptability of white pan bread fortified at 20% compared to bread fortified with RT 140 °C with no steam, and untreated SYP flours. This could be due to its association with wheaty aroma and flavor attributes rather than the pea aroma and flavor attributes of the other two breads.
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Affiliation(s)
- Ronak Fahmi
- Dept. of Food and Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - Donna Ryland
- Dept. of Food and Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - Elaine Sopiwnyk
- Canadian Intl. Grains Inst. (Cigi), Winnipeg, MB, R3C 3G7, Canada
| | - Michel Aliani
- Dept. of Food and Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, R3T 2N2, Canada
- Dept. of Physiology & Pathophysiology, Univ. of Manitoba, Winnipeg, MB, R3T 2N2, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Univ. of Manitoba, Winnipeg, MB, R3T 2N2, Canada
- Div. of Neurodegenerative Disorders, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, R2H 2A6, Canada
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Frohlich P, Young G, Bourré L, Borsuk Y, Sarkar A, Sopiwnyk E, Pickard M, Dyck A, Malcolmson L. Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination. Cereal Chem 2019. [DOI: 10.1002/cche.10193] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Peter Frohlich
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Gina Young
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Lindsay Bourré
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Yulia Borsuk
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Ashok Sarkar
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Mark Pickard
- InfraReady Products (1998) Ltd. Saskatoon SK Canada
| | - Adam Dyck
- Warburton Foods Ltd. Saint Francois Xavier MB Canada
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