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

Author： Tosh Susan M. Farnworth Edward R. Brummer Yolanda Duncan Alison M. Wright Amanda J. Boye Joyce I. Marcotte Michèle Benali Marzouk

Publisher： MDPI

E-ISSN： 2304-8158|2|3|338-349

ISSN： 2304-8158

Source： Foods, Vol.2, Iss.3, 2013-07, pp. : 338-349

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Abstract

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.