Pulse Industry

Enriching meat products with fibres and starches from faba beans, peas and lentils

Consumers are demanding healthy food choices that are prompting meat processors to search ingredients that can provide increased economic, functional and health-related benefits. In processed meat products, incorporating dietary fibre can help by replacing fat, reducing caloric intake, improving calcium uptake, improving liquid retention and serving as a prebiotic matrix. Starches play a role in water and fat absorption as well as stabilization of emulsions, and can be used to replace fat in the finished products. Wheat, corn, potato and tapioca starches are traditionally used in meat applications to improve liquid retention and texture properties and concurrently serve as cost saving ingredients (meat extenders).

This project is studying the use of fibres and starches derived from faba beans and yellow peas as well as red and green lentils in comminuted meat products such as burgers and bologna. Pulse starches offer gluten-free proteins and support the growing gluten-free niche market. This project is also examining the benefit that pulse flours has shown in suppressing lipid oxidation, stabilizing flavors and extending the red fresh color of beef burgers. Sensory evaluation of pulse fibre and starch containing meat products will also be carried out.

 

Theme: Pulse Processing & Utilization
Project Title: Utilization of yellow pea, lentil and faba bean fibre and starch for meat product applications
Funding partners: Saskatchewan Pulse Growers and Agriculture and Agri‐Food Canada
Research Team: Dr. Phyllis Shand – University of Saskatchewan; Dr. Janitha Wanasundara - AAFC Saskatoon; Dr. Mehmet Tulbek – AGT Food Ingredients.

 

Links to more information:
-Project Abstract

 

 

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