Effects of extrusion cooking and the use of oxidizing/reducing agents on the techno-functional properties of pulse flours

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Pulses like peas and lentils are very attractive food ingredients in a variety of products in the food industry due to being high in protein and fiber content. However, incorporating pulses (especially their protein-rich fractions) into foods and thus our daily diets is limited because of the lack of information regarding how their techno-functional properties (e.g., gelling, emulsifying, foaming, solubility, water- and oil-absorption capacity) are affected by processing conditions. AGT Food and Ingredients Inc. is one of the largest suppliers of value-added pulses, staple foods and food ingredients in the world, interested in diversifying their products to include novel pulse flours and proteins with techno-functional properties fit for a wide range of food products. This project has two main objectives. The first is to evaluate the changes in techno-functional properties of yellow pea and red lentil flours (two major products of the Company) as a result of extrusion cooking (a multi-step, baro-thermal process which is used worldwide in the development of novel food products) under a wide range of processing conditions. The second is to assess the changes in extrudate techno-functional properties as affected by the use of oxidizing and reducing agents (and how they promoting and/or inhibiting linkages in proteins). By understanding the underpinning mechanisms of process-formulation-product quality interactions, AGT Food and Ingredients Inc. will be able to expand their customer base and develop new product lines in this growing market sector. Project outcomes are anticipated to have a direct effect on the Canadian economy by further increasing pulse crop utilization, employment opportunities in the R&D, sales and technical services, and enhancing the innovation capacity in the sector. **