Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods

Cathrina H. Edwards, Peter Ryden, Ana Pinto, Alice van der Schoot, Costanza Stocchi, Natalia Perez-Moral, Peter J. Butterworth, Balazs Bajka, Sarah Berry, Sandra Hill, Peter Ellis

Research output: Contribution to journalArticlepeer-review

37 Citations (Scopus)
227 Downloads (Pure)

Abstract

Pulses are high in protein and dietary fibre but their long preparation time can be a barrier to consumption. We have developed PulseON® – novel pre-cooked cell powders that can be prepared from various legumes and used as functional food ingredients. Techno-functional characteristics and starch digestibility of powders prepared from seven different pulses were compared to flours from the same source. All PulseON® powders consisted of intact plant cells with low starch digestibility (<40% starch digested at 90 min) compared with cooked pulse flours (>80% starch digested within 30 min) and had a higher water holding capacity and swelling power than their flour counterpart. A glycaemic study in healthy human subjects demonstrated that the chickpea PulseON® had a low-medium glycaemic index. Overall, PulseON® powders provide superior starch resistance to normal pulse flours and their glycaemic properties show promise in functional food applications to benefit cardiometabolic health.
Original languageEnglish
Article number103918
JournalJournal of functional foods
Volume68
Early online date24 Mar 2020
DOIs
Publication statusPublished - May 2020

Keywords

  • Dietary fibre
  • Glycaemic index
  • PulseON®
  • Pulses
  • Resistant starch

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