Development and characterisation of a novel leguminous ingredient and assessment of its suitability for use in functional food products

豆类是一种廉价的淀粉、蛋白质和纤维来源，具有缓释特性，对血糖控制和肠道健康有潜在益处，但在英国没有得到充分利用。随着心脏代谢疾病的日益流行，功能性食品出现了一个新兴市场；然而，很少有产品能够利用豆类的天然有益特性。该项目建立在一项新的研究基础上，该研究表明，一种新的处理豆类的方法可以产生一种具有增强营养特性的多功能食品成分。该项目的重点是为这种独特成分的工业生产开发一个中试规模的过程，并随后评估将这种成分纳入一系列食品的可行性和能力。最终，这个项目可能会导致新一代功能食品的开发，适合普通大众，但专门设计提供缓释能量和益生元效应。

Pulses are an affordable source of starch, protein and fibre and have slow-release properties of potential benefit to glycaemic control and lower-bowel health, but are underutilised in the UK. With the increasing prevalence of cardiometabolic diseases, there is an emerging market for functional food; however, few products exist which exploit the naturally beneficial properties of pulses. This project builds on new research showing that a novel method of processing pulses results in a versatile food ingredient with enhanced nutritional properties. The focus of this project is to develop a pilot-scale process for the industrial manufacture of this unique ingredient, and subsequently evaluating the feasibility and capacity to incorporate this ingredient into a range of food products. Ultimately, this project could lead to the development of a new generation of functional foods, suitable for the general public, but specifically designed to deliver slow-release energy and prebiotic effects.