Modifying pulse flavour to increase food applications Dr Ken Quail General Manager Research and Services
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Modifying pulse flavour to
increase food applications
Dr Ken Quail
General Manager Research and Services
Content
• Pulse check
• The problem with pulses
• The journey
• The solution
• New pulse ingredients
Pulse Check
• The edible seeds of plants in the
legume family
• Dried peas, lentils and beans eg.
• Not typically soy or peanuts as
these are considered oil seeds
• Fantastic for farming systems as
they fix nitrogen
• 2016 Year of the Pulse (United
Nations)
Why don’t we eat more pulses?
• Reluctance to try new things?
• Nutrition?
• Convenience?
• Flavour?
Familiarity
• Western diets - Not in common
use…
• Diversity of food
– Indian
– Middle Eastern
– European
The problem with pulses…
Convenience:
• Cooking time
• Traditional dried peas and beans
• Breeding for shorter cooking
times
• Western applications?
• Canning, retort pouches,
flours, kibble, fermented ….
Quick Pulse / Hogan
Brothers
Nutrition
• High in protein
• High in dietary fibre
• Low fat content
• Micronutrients
• Anti-nutritional components – effectively
removed with cooking
• Flatulence – more myth than fact
The problem cont’d
Flavour:
• Traditional applications • Strong history of use in a wide
variety of products
• Generally used with other strong flavours
• Western food products • Diversity of ethnic cuisine
• More open to new things
• Wider use?
The problem cont’d
• Flavour of pulses is a major road block to
their use as ingredients in Western food
products to:
• enhance protein content
• enhance fibre content
• deliver antioxidants
Is it really a problem?
Bread made with increasing levels of pulse
addition: 5, 10, 15 and 20% substitution of
wheat flour.
• At 10% noticeable
• At 15% unacceptable
• “Beany”
• “Grassy”
• “Green”
• “Bitter”
Opportunity
• Great nutritional and functional properties – an
unrealized potential
• Modify the flavour of pulses to make them more
acceptable for use as mainstream ingredients.
• Grain Foods CRC established a project to
neutralise pulse flavour
• Create an ingredient that can be used in a range
of foods rather than a single product
Which pulses to work on?
• Produced flour from 12 different pulses
• Baked bread with a 15% flour substitution level
• Sensory panel ranked the samples for
preference
• Selected most acceptable:
– Mung bean
– Chickpea
– Faba bean
– Navy bean
Treatments
• Evaluate methods to remove beaniness
• Approximately 12 methods evaluated: • “Washing”
• Chemical
• Enzymes
• Heat – dry and wet
• Others
• Sensory panels to evaluate pastes made from the flours post treatment
Eureka moment!
• Distinct “nuttiness” or roasted peanut
aroma and flavor identified
• A dry powder, could it be used in foods?
• Food prototypes
• “Peanut butter” without the nuts?
A new opportunity identified
• Peanuts are a major allergen
• Tree nuts a significant allergen
• Mung rarely identified as allergenic (you
can never say “allergen free”)
• Reduce the risk of nut products and nut
contamination
Demonstrated potential
• Patents
• Find a commercial partner
• Blue Ribbon Seed and Pulse Traders
• Scale the process
• Ausindustry assistance
• Pricing
• Commercial production
Progress
• Eight years since identification of the “problem”
• Product is in health food stores and online
• Exports stronger than local demand
• Aiming to go mainstream
– Excellent nutrition
– Great taste
– Cost competitive
New Pulse Ingredient
• Flours and Kibble
• Neutral to nutty flavour
– Mung
– Chickpea
– Faba
• Wide range of products
– Pastes including satay sauce
– Batters
– Baked goods – particularly gluten free
– Shakes for meal replacement
– Breakfast cereals
Flours
Mung Bean Chick Pea Faba Bean
Protein % 28 26 33.7
Total fat % 2 5.2 1.8
Dietary fibre % 6 11.3 9.5
Total sugar % 2.9 3.4 5.5
Total folate µg/100g 330
Thiamine µg/100g 220
Niacin µg/100g 2000
Excellent option to add nutrition to baked goods –
especially gluten free
So What?
• Australian innovation.
• Adding value to Australian produced pulses
• Ingredients for improved product nutrition
• Great solution to nut allergy
Acknowledgements
• Grain Foods CRC – original funding
• Blue Ribbon Group – commercial risk • Stephen Donnelly
• Andrew Boundy
• Tim Donnelly
• Michele Cooper
• AusIndustry - scale up
• “BRI” Staff (now AEGIC) • John Kalitsis
• Dr Hon Yun
• Gasiram Rema
• Dr Siem Siah
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