| Crop | Dry Bean |
|---|---|
| Start Date | 2015 |
| End Date | 2015 |
| Principal Investigator | McRae, Mavis , Red River College |
| MPSG Financial Support | $12,770 |
| Total Project Funding | $12,770 |
| Report | McRae-Final-Extension-Report-Mar.-2016 | PB-77-Pulses-Recipes-Impress-At-Taste-Tests | Science Edition Summary Article |
Research Objectives
Determine if consumers notice a 25-30% replacement of the wheat flour with bean flour or purees.
Project Description
Using recipes previously developed in a MPSG project (see link below), consumers were recruited to taste products and complete a survey to determine their opinion on three sensory attributes (aroma, texture, and flavor) as well as assess their consumption of pulses. Three recipes were consumer tested: navy bean perogies, black bean chocolate cake and pinto powerballs. All products received a 7 to 7.5 (moderately acceptable to like very much) score. Comments did not reveal any reference to unusual flavours or aromas that may come from pulse products.
Nutritional analysis was also completed on recipes before modifications to the recipe to include pulses and after to determine the impact of pulse flours on the nutritional content. Protein, fibre, and iron were boosted with the addition of pulses. The greatest impact was on gluten free recipes made with rice flours and starches. A 25% replacement of rice flour doubled the protein, fibre, and iron.
This project was designed to demonstrate the flexibility and acceptance of pulse products in a variety of foods. It showcased how easy it can be to increase the consumption of pulses at home or in food service settings. Most of these recipes can be easily incorporated into cafeteria menus and restaurants to provide extra protein, fibre and antioxidant properties of Manitoba grown pulses.
Related Project – Recipe Development for Edible Beans (read more)