Development of methods for assessing certain functional properties of pulse and soy materials

Abstract: Pulses (peas, lentils, chickpeas and beans) are rich in protein, carbohydrates and nutrients such as vitamins and minerals and are well suited to meet the demands of health conscious consumers. They are traditionally consumed after cooking both in the form of whole seeds and decorticated splits in various types of food. The global market for plant-based protein ingredients (flours and protein fractions), including those made from pulses, is experiencing rapidly growth. This has led to a growing interest by the food industry in utilizing pulses and their ingredients in the development of new products. However, successful application of pulses and ingredients in food formulations depends on their functional properties. Currently, there are a few standard methods available for measuring functional properties for ingredients derived from pulses. Using common methods would lead to consistency in making comparisons between results obtained from different laboratories. This presentation will present the development of methods for measuring certain functional properties of pulse and soy materials.