| Crop | Dry Bean, Lentil, Pea, Soybean |
|---|---|
| Start Date | 2011 |
| End Date | 2012 |
| Principal Investigator | Meseyton, Janice , Food Development Centre |
| Total Project Funding | Year 1: $14,900 Year 2: $6,500 |
| Report | Pulse-Side-Dish-FINAL-Report-Jan-31-2014 |
Research Objectives
- Determine the optimal processing procedures to apply to pulses for use in a microwavable, frozen product
- Develop two frozen, microwavable, gluten-free pulse and vegetable side dish prototypes that capitalize on the health benefits of pulses
Project Description
Canadian pulse production continues to increase with the majority being exported as an unprocessed commodity. Despite the excellent and health promoting properties of pulses, domestic consumption of pulses is low due to consumer unfamiliarity, long cooking times, flatulence issues, and limited selection of value-added pulse products. Additionally, more convenient forms of pulses are often high in sodium. Developing new value-added pulse products that satisfy consumer demand for healthy, convenient, tasty products will increase domestic consumption of pulses and provide value-added export opportunities for Manitoba pulses.
This project will develop two gluten-free, frozen, microwavable prototypes containing a blend of pulses and vegetables. Commercially available beans, soybeans, peas, chickpeas, lentils, and a variety of commercially processed vegetables will be evaluated for use in the products. Pulses will comprise a significant portion of the products and at least one of the products will contain soybeans. Inclusion of Manitoba grown pulses will be a priority, although sensory, nutritional, and cost considerations will guide development of the products. Processing the selected pulses to minimize flatulence components and maximize flavor, texture, appearance, and aroma of the pulses after freezing and microwave heating will be a key focus. Nutritional composition of the frozen side dishes will also be determined. The results of this research will encourage the food industry to incorporate more pulses in food products and will expand the number of convenient pulse products available to consumers.