Potato Flakes Research Articles

KARAKTERISTIK FLAKE UBI JALAR ORANGE DAN UNGU DENGAN PENAMBAHAN MINYAK NABATI (MINYAK SAWIT, MINYAK KELAPA, DAN MARGARIN)

Sweet potato flake is ready-to-eat foods comsumed by the adding a milk. Lipid or oil in the flake can change the crunchy and texture. Oil was added to fungtions as the stabilisator, lubricant and to improved crispness of flake. The aims of this study was to evaluate of physical and sensory characteristic of flake made from orange and purple sweet potatoes with addition the vegetable oils. This study used Complete Random Design (CRD) with two factors and two replications. The A factor was type of sweet potatoes, i.e. orange sweet potato (A1) and purple sweet potato (A2). The B factors (B) were type of oils; palm oil (B1), coconut oil (B2) and margarine (B3). The results showed that the rehydrations flake of orange and purple sweet potatoes with additions of variation oil type ranged from (58,13 - 85,61%,); hygroscopicity ranged (6,93 - 8,86%); water content ranged from (3,57 - 6,47%). The highest favorite value of color on orange sweet potato flake with addition margarine (5,42), while purple sweet potato flake with addition palm oil has the lowest favorite value (3,46). The aroma value of orange and purple sweet potatoes flake with the addition coconut oil has the highest (5,15) and (5,35) than palm oil and margarine. Preference taste of orange and purple sweet potatoes flakes was the highest if additions of coconut oil, i.e. very like (score 5,12). Crispness preference was preferred from orange sweet potato flake with coconut oil additions (4,96). Favorite taste was preferred on purple sweet potato flake with coconut oil addition (5,38).
 Keywords: coconut oil, flake, preference test, sweet potato, vegetable oil

Prevalence and Diversity of the Thermotolerant Bacterium Bacillus cytotoxicus among Dried Food Products

Bacillus cytotoxicus was found in all tested potato flakes but at loads lower than 102 CFU/g. B. cytotoxicus was observed in other potato-containing products and in millet flour. B. cytotoxicus isolates (n = 57) fell into six RAPD patterns and 11 plasmid profiles. A large proportion of B. cytotoxicus isolates contained small and/or large plasmids.

Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof.

Potato flakes (PFs) are made by boiling, mashing and subsequent drying of steam peeled potatoes. Their cold-water swelling starch readily develops viscosity upon hydration. That potato starch amylopectin (AP) contains esterified phosphate groups results in rapid swelling and high viscosity of PF suspensions. This study is the first report on the impact of sodium, calcium and aluminum chloride on (i) the physicochemical properties of PFs and (ii) the water dynamics in relation to oil uptake in the production of deep-fried crisps made thereof. Adding 125 μmol cation/g PF dry matter (dm) of these salts to PF suspensions (8.0% dm) in a Rapid Visco Analyzer (RVA) decreased the peak viscosities by 5% (sodium chloride) and 20% (calcium or aluminum chloride). While monovalent cations shield the negative charges of the phosphate monoesters on the starch chains, divalent and trivalent cations bridge phosphate groups of adjacent AP molecules and thereby reduce swelling even further. Moreover, the latter ions result in up to 20% higher RVA cold paste viscosity readings even if they do not affect amylose (AM) aggregation. They thus enhance the gelation of PFs by AP bridging. For producing deep-fried crisps, PFs, emulsifier and maltodextrin were hydrated, mixed, sheeted into dough, and deep-fried. Including the above dosage of calcium ions in its recipe increased the specific strength of the dough sheet by about 15%. Time domain proton nuclear magnetic resonance analysis of dough sheets showed that these ions increase the rigidity of the starchy gel network while AM crystallization remains largely unaffected. This is evidence that ionic cross-linking of AP directly strengthens the dough sheet. Moreover, the calcium ions lowered the lipid content of the deep-fried crisps by about 5% due to stronger interaction of starch polymers with water. Ionic cross-linking of AP thus improves the gel forming capacity of PFs and strengthens the starchy gel network during manufacturing of potato-based snacks resulting in crisps with a significantly lower lipid content.

INNOVATIVE TECHNOLOGIES OF EXTRUDED FOODS WITH ALCOPROTECTIVE ACTION ON THE BASIS OF FISH RAW

The article analyzes the dynamics of consumer preferences of extruded snack foods on the basis of fish raw materials and substantiates the expediency of creating food compositions from grains of cereals and potato flakes enriched with fish powders, with regulated chemical composition and biological value. From the point of view of chemical and biochemical processes, the properties of glycine and amber acid are described as substances that neutralize the toxic effect of acetaldehyde in the human body during the use of low-alcohol beverages. The prospect of production of extruded products with components that prevent the destruction of liver and brain cells in the case of low-alcohol beverages is substantiated. The organoleptic evaluation of extruded products developed, the results of which proved the prospect of using fish powders for the production of extruded products. In the given work the technology of innovative food product - with functional alkoprotektornymi properties was presented. It is assumed that this product will expand the range of snack snacks to low-alcohol beverages and will be a reliable protection against the harmful effects of alcohol and its metabolism products in the human body.

Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes

Potato flakes (PFs) are used in instant foods. They contain pre-gelatinized starch which readily develops viscosity upon hydration. We here provide the first report on factors influencing their viscosifying potential. Swelling power (SP) (r = 0.719, p < 0.01) and mean particle size (r = −0.704, p < 0.05) mainly determine instant viscosity development of PF suspensions while short extractable extracellular amylose molecules [degree of polymerization between 150 and 1500 (EE-AM150-1500)] positively impact their cold paste viscosity (CPV) (r = 0.717, p < 0.01) in Rapid Visco Analyzer (RVA) models. Cell wall opening by ball milling or cellulase treatments increased PF SP resulting in up to 75% higher RVA peak viscosity readings. Furthermore, the release of EE-AM150-1500 molecules increased CPV by about 30% since they readily associated upon cooling. Partial cell wall opening thus improves the viscosifying potential of PFs and expands their applicability in instant foods.

Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China

In order to investigate the food nutrition and safety of potato, the objective of the present study is to quantify glycoalkaloids (α-chaconine and α-solanine) and phenolic compounds in three potato cultivars, namely, Russet Burbank, Atlantic, and Shepody, grown in Hebei, China, and these two classes of biologically active compounds in commercial dehydrated potato flakes were also investigated. The total glycoalkaloid levels in whole potatoes ranged from 4.72mg/kg for Shepody potatoes to 34.45mg/kg for Russet Burbank potatoes. The ratio of α-chaconine to α-solanine in whole potatoes ranged from 0.41 for Russet Burbank potatoes to 3.61 for Atlantic potatoes. The removal rate of total glycoalkaloids in Russet Burbank potatoes during dehydrated potato flake processing is 90.0%. Chlorogenic acid is the dominant phenolic compound in Russet Burbank potatoes. By contrast, Atlantic and Shepody potatoes contain considerable caffeic acid. The loss rate of phenolic compounds in Russet Burbank during dehydrated potato flake processing is 50.47%.

Preparation and application of potato flour with low gelatinization degree using flash drying

ABSTRACTA novel processing method of potato flour with a low starch gelatinization degree was realized by flash drying technique. Starch gelatinization degree, pasting properties, thermal characteristics, and morphological features between commercial potato flours (commercial potato flake and commercial potato granule) and flash-dried potato flour were analyzed and compared. Results showed that the gelatinization degree of flash-dried potato flour (14.52%) was reduced by nearly 80% than the commercial potato flours (about 95%). Typical viscosity profile, enthalpy value, and morphology features of flash-dried potato flour were retained maximally through an optimized processing of flash drying. The gelatinization temperature and pasting viscosity of flash-dried potato flour were increased significantly than the commercial potato flour. Besides, the intact morphological structure of flash-dried potato flour granules were kept due to the processing of flash drying. By utilizing the low gelatinization degree of flash-dried potato flour, desirable potato noodles were prepared with the ratio of potato flour up to 50%. Textural characteristics and cooking performance such as broken rate and cooking loss of flash-dried potato noodles were superior to these of the commercial potato flours (in the same amount) added noodles.

Calculating the energy and water use in food processing and assessing the resulting impacts

The food processing industry is a major consumer of energy and water, the consumption of which has environmental impacts. This work develops a method to determine process-specific water use and utilizes an existing energy use toolbox to calculate the energy and water required for each step of food processing. A life cycle assessment (LCA) is conducted to determine how much processing contributes to a particular product’s cradle to gate impacts for two impact categories. A method to determine water use at each unit process was developed, and in conjunction with an already developed energy use unit process toolbox, the methods were tested using two case studies. Processing data such as flow rates, operation temperatures, and food losses were used from two Swiss food production facilities. Calculation results were compared to measured facility data such as yearly energy and water use. Results were then used to develop LCAs for a total of seven food products, including five types of juice and two types of potato products. The toolboxes were able to calculate the water use of both facilities within 25%, the thermal energy use within 9%, and electricity use within 24%. Impacts from processing were particularly important for the potato products, particularly potato flakes, due to impacts stemming from thermal energy use. For juices, impacts due to raw material growth dominate the LCA, and impacts due to processing are much less significant. A unit process analysis may not be necessary when there is little variation in the unit processes between the different products. In this case, a simple allocation of measured facility energy and water data may be sufficient for calculating the impacts associated with processing. However, products with largely varying unit processes may have very different impacts. Impacts are sensitive to the type of energy required (thermal or electrical) and the sources of electricity and water. These water and energy toolboxes can improve transparency in processing and identify the most water- and energy-intensive steps; however, in facilities with similar products, such an extensive analysis may not be necessary. Results from these calculations are useful in developing food product LCAs.

Protein Enrichment of Familiar Foods as an Innovative Strategy to Increase Protein Intake in Institutionalized Elderly.

To increase the protein intake of older adults, protein enrichment of familiar foods and drinks might be an effective and attractive alternative for oral nutritional supplements (ONS). We performed a pilot study to test whether these products could help institutionalized elderly to reach a protein intake of 1.2 gram per kg body weight per day (g/kg/d). Intervention study with one treatment group (no control group). Dietary assessment was done before and at the end of a 10-day intervention. Two care facilities in Gelderland, the Netherlands: a residential care home and a rehabilitation center. 22 elderly subjects (13 women, 9 men; mean age 83.0±9.4 years). We used a variety of newly developed protein enriched regular foods and drinks, including bread, soups, fruit juices, and instant mashed potatoes. Dietary intake was assessed on two consecutive days before and at the end of the intervention, using food records filled out by research assistants. Energy and macronutrient intake was calculated using the 2013 Dutch food composition database. Changes in protein intake were evaluated using paired t-tests. Protein intake increased by 11.8 g/d (P=0.003); from 0.96 to 1.14 g/kg/d (P=0.002). This increase is comparable to protein provided by one standard portion of ONS. The intake of energy and other macronutrients did not change significantly. At the end of the intervention more elderly reached a protein intake level of 1.2 g/kg/d than before (9 vs 4). Protein intake significantly increased during breakfast (+3.7 g) and during the evening (+2.2 g). Including familiar protein enriched foods and drinks in the menu helped to meet protein recommendations in institutionalized elderly.

Effect of processing techniques on color and active components amount of sweet potato (Ipomoea Batatas l) flakes

Sweet potato processing is limited, such as flour, snacks, cystic, or chips. Flakes as pre-cooked meals are made through the stages of making pasta and drying. The purpose of this study was to optimize the production of sweet potato flakes at the stage of making pasta and drying. Making the pasta is done through techniques steamed or baked. Pasta drying using tools a drum dryer or cabinet dryer. As an indicator of optimization is the total of monomeric anthocyanins, β-carotene and color the resulting flakes. The results showed that the amount of anthocyanin monomeric flakes by using steam, and drum dryer (3.83 ± 0.03 mg CYE/g db), flakes by the technique of steam, and cabinet dryer (3.03 ± 0.02 mg CYE/g db), flakes with techniques bake, drum dryer (2.49 ± 0.05 CYE mg/g db), flakes with bake technique, cabinet dryer (1.98 ± 0.03 mg CYE/g db). The Color of purple sweet potato flakes produced through steamed techniques bright purple, while the color purple sweet potato flakes produced through techniques roast give a brownish purple color. The amount of β-carotene yellow flakes sweet potato with stages of cooking steamed, drum dryer (152±0.5 mg/Kg db), grilled drum dryer (136±0.4 mg/Kg db), flakes of yellow sweet potato with stages of roasted and cabinet dryer (140±0.8 mg/Kg db), and grilled stage with cabinet dryer (122±0.3 mg/Kg db). In conclusion sweet potato flakes production techniques through the stages of steam process, and used drum dryers have a number of anthocyanins or β-carotene bigger and brighter colors than the baked flakes techniques and used cabinet dryer.

Compositional Analysis of Whole Grains, Processed Grains, Grain Co-Products, and Other Carbohydrate Sources with Applicability to Pet Animal Nutrition.

Our objective was to measure the proximate, starch, amino acid, and mineral compositions of grains, grain co-products, and other carbohydrate sources with potential use in pet foods. Thirty-two samples from barley (barley flake, cut barley, ground pearled barley, malted barley, whole pearled barley, pearled barley flakes, and steamed rolled barley); oats (groats, ground oatmeal, ground steamed groats, instant oats, oat bran, oat fiber, oat flour, quick oats, regular rolled oats, steamed rolled oat groats, and steel cut groats); rice (brown rice, polished rice, defatted rice bran, and rice flour); and miscellaneous carbohydrate sources (canary grass seed, hulled millet, whole millet, quinoa, organic spelt hull pellets, potato flake, sorghum, whole wheat, and whole yellow corn) were analyzed. Crude protein, amino acid, fat, dietary fiber, resistant starch, and mineral concentrations were highly variable among the respective fractions (i.e., barley flake vs. malted barley vs. steamed rolled barley) as well as among the various grains (i.e., barley flake vs. brown rice vs. canary grass seed). These ingredients not only provide a readily available energy source, but also a source of dietary fiber, resistant starch, essential amino acids, and macrominerals for pet diets.

Applicability of biobased packaging materials for long shelf-life food products

AbstractThe research aim was to evaluate the applicability of biobased plastics for packing long shelf-life food products, both on laboratory and industrial scale. Therefore, the shelf-life (room temperature) of tortilla chips, dry biscuits and potato flakes packed under air or modified atmosphere (MAP) in xylan and cellulose-based packages was evaluated and compared with their shelf-life in reference (conventional) packaging materials. These tests were followed by packaging trials on industrial lines. Furthermore, overall migration studies and printability tests were performed. Most of the biobased packages showed sufficient barrier towards moisture and gasses to serve as a food packaging material and MAP packaging of long shelf-life food products is possible. But for very moisture-sensitive food products (e.g. dry biscuits), no suited packaging material was found. The quality of the tortilla chips and potato flakes could be guaranteed during their shelf-life, even if packaging materials with lower barrier properties were used. Still, brittleness and seal properties are critical for use on industrial scale (important for use on vertical flow packaging machines). Furthermore, the films were printable and migration tests showed compliance with legislation. This study shows promising results towards the industrial application of biobased packaging materials for long shelflife food products.

Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers

AbstractThe aim of the study was to enhance the antioxidant properties of fish burgers with microencapsulated propolis. Spray‐drying process was used to microencapsulate propolis (30 g in 100 mL of ethanol 70% v/v) by means of gum Arabic and Capsul in different ratios (1:6 for gum Arabic and Capsul and then 1:20 just for Capsul). Once defined the optimal microencapsulation conditions, an alcohol‐free powder able to mask the strong odor of propolis was obtained, thus promoting a potential food application as source of phenolics and antioxidants. Specifically, 5% w/w of spray‐dried propolis was incorporated in fish burgers. To improve their sensory properties, new ingredients such as potato flakes (3%, 5%, 7% and 10% w/w) and extra virgin olive oil (9% w/w) were tested and optimized to give a final fish product with good acceptability. Proper tests on burgers also demonstrated an effective increase of both phenolic content and antioxidant activity.Practical ApplicationsPropolis exhibits strong antioxidant properties because of its high content of polyphenols. Thus, it can be potentially used as natural food additive and functional food ingredient, but its application to food products is still limited because of its strong and unpleasant taste and odor that generally compromise food acceptability. The results of this study increase the possibility to embed the propolis as a microencapsulated natural ingredient in various foods to enhance antioxidant properties and phenolic contents.

土豆薄片湿敷治疗早产儿脂肪乳外渗效果观察

目的：探讨土豆薄片湿敷治疗早产儿脂肪乳外渗的效果。方法：对静脉输注脂肪乳发生外渗的46例患儿采用土豆薄片湿敷治疗，观察肿胀消退情况及时间，以硫酸镁湿敷作为对照。结果：46例患儿治愈率为86.96%，有效率为100%，平均治疗时间为3.14 ± 0.99 h，与对照组比较差异有统计学意义(P < 0.05)。结论：土豆薄片湿敷治疗早产儿脂肪乳外渗简单、易行，效果令人满意，值得推广应用。 Objective: To investigate the effects of applying potato fractions for treatment of fat milk exosmosis in preterm fants. Methods: The wet compress of potato flake treatments were performed in 46 cases preterm fants with fat milk exosmosis. The efficacy, as well as regression the times of swell were observed and recorded, respectively. External application of magnesium sulfate was as control group. Results: Among 46 cases, the rate of cure, the rate of effection and the average period of treatment were 100%, 86.96%, 3.14 ± 0.99 h, respectively, and there were significance between the cases and controls (P < 0.05). Conclusion: It is simple, feasible and effective to treat fat emulsion leakage in preterm fants by using potato fractions, and it is worth using widely.

Development of High Protein and Vitamin A Flakes from Sweet Potato Roots and Leaves

Sweet potato (Ipomoea batatas) is one of the most important, versatile and unexploited crops in Kenya. The crop is well adapted to smallholder farming systems, inexpensive to produce, relatively drought tolerant and gives high yields even with minimum inputs. Although widely produced in Kenya, sweet potato remains primarily a subsistence crop. Lack of organized marketing, limited consumer interest and low value addition activities are some of the factors that have contributed to low commercialization of the crop. The overall objective of the current study was to investigate the suitability of incorporating sweet potato leaves into the roots to produce nutritious sweet potato flakes with high vitamin A and protein content. Sweet potato roots were cured to increase the endogenous amylase enzyme and then washed and pre-cooked to enable starch hydrolysis to increase sweetness of the flakes and then heated to boiling to enable mashing. Dried sweet potato leaves powder was then added to the mash sweet potato roots at varying percentages and then dried using single drum drier. Addition of sweet potato leaves was found to significantly (p < 0.05) increase protein content from 6.6% protein to 15.40% when the leaves constituted 50% of the flakes. Beta carotene content of the flakes decreased from 7986 μg/100g when no leaves were added to 3979 μg/100g when the leaves constituted 50% of the flakes. The addition of the leaves reduced the overall acceptability. Colour was the most adversely affected while texture was the least affected by the addition of sweet potato leaves. However, all the flakes with up to 30% leaves were acceptable to the panelists with respect to colour, taste, texture and overall acceptability. Incorporating sweet potato leaves into the roots can therefore improve sweet potato protein and hence improve nutrition and value addition of root-based products such as flakes and flour.

Consumers Preferences to Sweet Potato Flakes (Spf) from Sweet Potato Pasta as A Raw Material, with Enrichment Mung Bean Flour as Source Protein

Sweet potato flakes as an alternative food and a source of carbohydrates as breakfast cereals food. To meet the nutritional needs of sweet potato flakes contained in the primarily source of protein. The purpose of the research was a source of enrichment of protein contained in sweet potato flakes (SPF) with the addition of mung bean flour. And to get an optimal result of consumer preferences with the addition of mung bean flour optimal still be accepted by consumers based on organoleptic test. This study consists of several stages, namely the stage of making sweet potato pasta base material, formulation, manufacture flakes and organoleptic product. Experimental design using a completely randomized design, 5 treatment composition of sweet potato pasta and mung bean flour were (95 : 5%), (90 : 10%),(85 : 15%),(80: 20%) and(75: 25%) with 3 replications. The best formula will be determined by organoleptic and physical and chemical analysis. Data were collected for chroma color, moisture content, proximat, crispness (texture) and resistance crisp during the presentation of the milk solution. Sweet potato flakes was getting a balanced nutritional content and better nutrional content after enrichment with mung bean flour protein content Sweet potato flakes which become water content 5.6713% - 6.2435%, ash content 2.7501% - 3.0858%, 4.4765% protein content up to 9,0908%, carbohydrate content of 80.2744% - 85.7119%. The level of enrichment of proteins by the addition of mung bean flour to sweet potato flakes most preferred and acceptable panelists as consumer to the addition of 10% mung bean flour.

Production of potato breads

This study conduct to produce nutritious bread using locally abundant and available raw materials such as wheat, potato, soybean flour &amp; oil. Potato ranks third in Bangladesh behind rice and wheat, in terms of total production. Potato is commonly used as a vegetable in Bangladesh, but in many other areas potato is treated as a staple food. Policy makers and administrators realize that, to meet the country's growing food requirements, the dependence on cereals must be reduced. A bounty production of potatoes in Bangladesh should channelize to product diversification to legitimize the price of Potatoes will help the potato farmers. It is relatively labor-intensive and land-intensive and would combine well with other crops in cropping systems to use land that would otherwise be idle. A sharp revenue earning will be enjoyed for the Government provided potato diversified use occurs here in Bangladesh. This study was dedicated to very high share use of potatoes in various frequently used foods like bread. Trying to use upto 50% of potato to make various products like bread, cakes &amp; potato flakes. The proximate analysis test or laboratory test shows containing protein 2.26% comparing with market breads 1%. The taste of bread produced in our laboratory was compared with other five company wheat breads, available in market. The product showed extraordinary softness &amp; flavor relative to other market available breads. DOI: http://dx.doi.org/10.3329/bjsir.v48i3.17332 Bangladesh J. Sci. Ind. Res. 48(3), 201-204, 2013

Using Dehydrated Vegetables in Some Brown Bread Types

Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Bakery products as basic and popular food, could be used in the prevention of nutritive deficiencies of many important nutrients, by supplementing the products with biologically valuable ingredients. Such ingredients are dehydrated vegetables in the form of powder. For establishing the bread quality, a special importance shows it’s chemical composition, because the substances that enter in it’s constitution serve to obtaining the energy necessary to the human body. Beside the chemical composition, the bread quality and alimentary use, respectively, depends a large measure on a series of signs: flavor and taste, external appearance, crumb porosity and texture, breads’ volume. This paper belongs to a more complex study, which aims are obtaining some bread assortments with high nutritional value, and improving their sensorial and rheological features, by adding dehydrated vegetables at different levels 4% potato flakes, 2% dehydrated onion, 0.5% dehydrated garlic and 2% dehydrated leek.

The influence of compositional changes in reconstituted potato flakes on thermal and dielectric properties and temperatures following microwave heating

The objective of this study was to evaluate the effect of formulation changes on the temperatures of the reconstituted potato flakes following a standardised microwave reheating using a response surface method. Reconstituted potato flakes with elevated levels of fat (0.6–11.1%), water (69–78.7%) and salt (0–5.7%) were prepared. Thermal properties (thermal conductivity, thermal diffusivity, specific heat capacity) and dielectric properties (dielectric constant, loss factor and penetration depth) were evaluated. The reconstituted potato flakes were reheated in a microwave oven and the temperatures were recorded during and after microwave exposure. Temperatures during reheating decreased with increasing water, butter and salt content. Results show that temperatures during microwave reheating require empirical measurement as opposed to prediction due to changes in composition, thermal and dielectric properties. Reformulation offers the manufacturers an option for altering the temperatures following microwave reheating, however, the magnitude of the formulation changes required may be quite large. The data presented is useful in the preparation of computer models and simulations of microwave heating.

Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients.

Although many consumers know that pulses are nutritious, long preparation times are frequently a barrier to consumption of lentils, dried peas and chickpeas. Therefore, a product has been developed which can be used as an ingredient in a wide variety of dishes without presoaking or precooking. Dried green peas, chickpeas or lentils were soaked, cooked, homogenized and spray-dried. Proximate analyses were conducted on the pulse powders and compared to an instant mashed potato product. Because the health benefits of pulses may be due in part to their carbohydrate content, a detailed carbohydrate analysis was carried out on the pulse powders. Pulse powders were higher in protein and total dietary fibre and lower in starch than potato flakes. After processing, the pulse powders maintained appreciable amounts of resistant starch (4.4%–5.2%). Total dietary fibre was higher in chickpeas and peas (26.2% and 27.1% respectively) than lentils (21.9%), whereas lentils had the highest protein content (22.7%). Pulse carbohydrates were rich in glucose, arabinose, galactose and uronic acids. Stachyose, a fermentable fibre, was the most abundant oligosaccharide, making up 1.5%–2.4% of the dried pulse powders. Spray-drying of cooked, homogenized pulses produces an easy to use ingredient with strong nutritional profile.