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

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

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 dig...

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Bibliographic Details
Main Authors: Cathrina H. Edwards, Peter Ryden, Ana M. Pinto, Alice van der Schoot, Costanza Stocchi, Natalia Perez-Moral, Peter J. Butterworth, Balazs Bajka, Sarah E. Berry, Sandra E. Hill, Peter R. Ellis
Format: Article
Language:English
Published: Elsevier 2020-05-01
Series:Journal of Functional Foods
Subjects:
Pulses
Resistant starch
Dietary fibre
Glycaemic index
PulseON®
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464620301420

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http://www.sciencedirect.com/science/article/pii/S1756464620301420

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