Functional properties of pulse flours and their opportunities in spreadable food products

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L. Patrascu
I. Vasilean
I. Banu
I. Aprodu


broad bean, lentil, functional properties, rheology


The pulse flours obtained from broad bean, red and green lentil were characterised in order to identify potential applications for obtaining food products with short ingredient list. The investigated pulse flours had similar protein contents (~22%), with the isoelectric point close to pH~4.4. Functional and rheological properties of the pulse flours were compared to the soy protein concentrate, which is widely used as main ingredient for obtaining spreadable food products. Among tested pulse flours, the highest values for water and oil binding capacities, and emulsifying properties were obtained in case of the broad beans. The soy protein concentrate had higher water binding capacity with respect to the broad bean flour, but lower functional properties involving the interaction with oils. The rheological shear tests performed under increasing, followed by decreasing shear rate, indicated a better stability of the suspensions based on pulse flours compared to the soy protein concentrate. The influence of native starch, modified starch and pectin on the rheological behaviour of the pulse flours and soy protein concentrate was also tested. As a general trend, the rheological behaviour was influenced by hydrocolloid nature and flour composition. The yield stress values indicated the easy spreadability of the pulse based samples, comparable to the soy products. The temperature ramp test highlighted high gelling temperatures for pulse and soy suspensions, hydrocolloid addition leading to earlier gelling process.



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