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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doaj-8ee588a7db1e433993d6c5482fb872132021-04-30T07:18:44ZengElsevierJournal of Functional Foods1756-46462020-05-0168103918Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foodsCathrina H. Edwards0Peter Ryden1Ana M. Pinto2Alice van der Schoot3Costanza Stocchi4Natalia Perez-Moral5Peter J. Butterworth6Balazs Bajka7Sarah E. Berry8Sandra E. Hill9Peter R. Ellis10Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UQ, United Kingdom; Corresponding author.Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UQ, United KingdomBiopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United KingdomBiopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United KingdomBiopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United KingdomQuadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UQ, United KingdomBiopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United KingdomBiopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United KingdomDiet and Cardiometabolic Group, Department of Nutritional Sciences, Faculty of Life Sciences and Medicine, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United KingdomBiopolymer Solutions Ltd., College Road, Sutton Bonington, Loughborough LE12 5RD, United KingdomBiopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United KingdomPulses 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 digestibility of powders prepared from seven different pulses were compared to flours from the same source. All PulseON® powders consisted of intact plant cells with low starch digestibility (<40% starch digested at 90 min) compared with cooked pulse flours (>80% starch digested within 30 min) and had a higher water holding capacity and swelling power than their flour counterpart. A glycaemic study in healthy human subjects demonstrated that the chickpea PulseON® had a low-medium glycaemic index. Overall, PulseON® powders provide superior starch resistance to normal pulse flours and their glycaemic properties show promise in functional food applications to benefit cardiometabolic health.http://www.sciencedirect.com/science/article/pii/S1756464620301420PulsesResistant starchDietary fibreGlycaemic indexPulseON® |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
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 |
spellingShingle |
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 Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods Journal of Functional Foods Pulses Resistant starch Dietary fibre Glycaemic index PulseON® |
author_facet |
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 |
author_sort |
Cathrina H. Edwards |
title |
Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods |
title_short |
Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods |
title_full |
Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods |
title_fullStr |
Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods |
title_full_unstemmed |
Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods |
title_sort |
chemical, physical and glycaemic characterisation of pulseon®: a novel legume cell-powder ingredient for use in the design of functional foods |
publisher |
Elsevier |
series |
Journal of Functional Foods |
issn |
1756-4646 |
publishDate |
2020-05-01 |
description |
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 digestibility of powders prepared from seven different pulses were compared to flours from the same source. All PulseON® powders consisted of intact plant cells with low starch digestibility (<40% starch digested at 90 min) compared with cooked pulse flours (>80% starch digested within 30 min) and had a higher water holding capacity and swelling power than their flour counterpart. A glycaemic study in healthy human subjects demonstrated that the chickpea PulseON® had a low-medium glycaemic index. Overall, PulseON® powders provide superior starch resistance to normal pulse flours and their glycaemic properties show promise in functional food applications to benefit cardiometabolic health. |
topic |
Pulses Resistant starch Dietary fibre Glycaemic index PulseON® |
url |
http://www.sciencedirect.com/science/article/pii/S1756464620301420 |
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