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

Edwards CH,Ryden P,Pinto AM,Stocchi C,Perez-Moral N,Butterworth PJ,Bajka B,Berry SE,Hill SE,Ellis PR. (2020)

Journal of Functional Foods, 68, 103918

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.

Journal of Functional Foods, 68, 103918

View Publication