Utilization of Dry Beans and Other Pulses as Ingredients in Diverse Food Products

Abstract

Dry beans and pulses ingredients are increasingly gaining traction in a range in food product applications. Several factors are furthering the visibility of pulse ingredients in foods and along with increasing recognition with consumers. A resurgence of use of slow-cooked and traditional foods, emphasis on health and environmental benefits of plant-proteins, and increased interest in sustainability in food choices are driving pulse ingredients use and popularity. Pulses can also be used to develop gluten-free products, a growing segment of food industry in recent years. For using pulse ingredients in food formulations, it is important to understand their contribution to the functional properties of the food matrix throughout stages of processing through end-product formulation. When formulated to target protein fortification in food applications, an understanding of the protein digestibility and bioavailability is required. This chapter discusses all these topics and covers reformulation of food products with these considerations in mind. Emerging and novel food trends are also discussed in this chapter.