Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals.

In this study, pulse (pea, lentil) and cereal (barley, oats) seeds were firstly milled into whole flours, which were then sieved into coarse and fine flours. The particle sizes of the three generated flour streams followed a descending order of coarse > whole > fine, consistent with the observation under scanning electron microscopy (SEM). Among the four crops, the three flour streams showed the same rank order of fine > whole > coarse in starch and damaged-starch contents but the opposite order in ash and total dietary fiber contents.

Sensory descriptors for pulses and pulse-derived ingredients: Toward a standardized lexicon and sensory wheel.

The organoleptic quality of pulses and their derived ingredients is fundamental in human utilization and evolution of food. However, the widespread use of pulses is hindered by their inherent sensorial aspects, which are regarded as atypical by the consumers who are unfamiliar to them. In most studies involving sensory assessment of pulses and pulse-ingredients using classical descriptive analysis methods, assessors establish their own lexica.

A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization.

Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods.

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future.

The world faces challenges that require sustainable solutions: food and nutrition insecurity; replacement of animal-based protein sources; and increasing demand for convenient, nutritious, and health-beneficial foods; as well as functional ingredients. The irrefutable potential of pulses as future sustainable food systems is undermined by the hardening phenomenon that develops upon their storage under adverse conditions of temperature and relative humidity. Occurrence of this phenomenon indicates storage instability.

Instability of common beans during storage causes hardening: The role of glass transition phenomena.

Long-term storage of common beans leads to loss of cooking quality and an ill-defined solution, appropriate storage, is recommended. Therefore, the polymer science theory of glasses that hypothesizes stability of a system below its glass transition temperature (T) was applied to determine bean stability during storage in relation to cooking behavior. Since composition influences T, powders of cotyledons and seed coats in addition to whole beans were equilibrated above different saturated salt solutions in order to generate materials with different moisture contents.

Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach.

Beans age during storage leading to prolonged cooking times. Chemical reactions that occur during cooking lead to volatile production and flavor generation. Whereas few studies profiled the volatile fingerprint of either non-cooked beans or beans cooked for a specific time, this study explored the evolution of volatiles through headspace fingerprinting of beans cooked at 95 °C to different extents.

Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris).

Dynamics of pectin extractability in cotyledons and seed coats were explored for mechanistic insight into pectin changes due to aging and cooking of beans. In addition, changes in mineral distribution during cooking were determined in order to investigate their retention in the matrix. Pre-soaked fresh and aged beans were cooked in demineralized water for different times and the cotyledons, seed coats and cooking water were lyophilized.

Process-induced cell wall permeability modulates the in vitro starch digestion kinetics of common bean cotyledon cells.

The presence of cell walls entrapping starch granules in common bean cotyledons, prevailing after thermal processing and mechanical disintegration, has been identified as the main reason for their (s)low in vitro starch digestibility. Nevertheless, it is unknown if the role of cell walls on starch digestion changes as processing conditions (e.g.

Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking.

The relative contributions of cotyledons and seed coats towards hardening of common beans (Phaseolus vulgaris) were investigated and the rate-limiting process which controls bean softening during cooking was determined. Fresh or aged whole beans and cotyledons were soaked and cooked in demineralised water or 0.1 M NaHCO solution, and texture evolution, microstructure changes and thermal properties were studied.