Comparative performance of differentially extracted pea fibre based on end-use quality - Pulse Canada

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The Canadian pulse industry has set a '25 by 2025' target for achieving incremental use of 25% of pulse production (2 million tonnes) in non-traditional markets or end-use applications by 2025. The strategy for peas is focused on directing an incremental volume of 1,100,000 tonnes to new markets through increased processing into flours and fractions as well as consumption in feed. Data and application evidence helps pulse companies increase the sales of flours and fractions to new buyers. With an increase in pulse protein production there is an increased supply of pulse co-products such as fibre. Pea fibre can be produced from isolated and ground seed coat or by wet extraction processes. For wet extraction, insoluble fibres are separated alongside the starch components during protein extraction, and the soluble fibres are present in the supernatant following protein precipitation. Given their distinct ratios of soluble:insoluble fibre and accompanying carbohydrates, fibres extracted from peas by different processes will demonstrate unique functional across food platforms. The objective of this research will be to delineate the specific value-added opportunity for each pea-derived fibre by evaluating their functional properties and performance in food. Red River College Polytechnic will conduct the research required for understanding the quality needs of food service for the increased use of Canadian dry bean varieties through the Prairie Research Kitchen (PRK). The PRK team will capitalize on the College's existing capabilities and expertise in relations to application work with pulse flours and extracts. Pulse Canada represents the Canadian pulse industry and has the ability to advance the results of this project through communication efforts with national and international food companies in a position to utilize the results in their products.