The development and functional characterization of pulse flour-based snack products

Pulses (beans, lentils, peas and chickpeas) and pulse ingredients (flours and other powders) represent an important sector of the Canadian agri-food system. Although pulse production has been increased by 157% from 1995 to 2010, the domestic utilization and consumption of pulses by Canadians is very low. Contrarily, the rate of obesity and diabetes in Canada is high (24% and 7%, respectively). While excessive calorie and sugar intakes are one of the main culprits, the consumption of functional foods formulated with pulses known to be high in dietary fibre, protein, and antioxidants, and low in sugar and fat, may result in improved health outcomes. This project is aimed to learn how processing of pulses into powders influences their potential to provide health benefits to humans. The pulse-powdered products will be investigated for their properties to improve blood glucose, and to reduce appetite and calorie intake in adults. The effective amount of pulse powders with a proven biological effect will be used for the food product development. The main goal of this project is to formulate the snack products with a high content of pulse ingredients and investigate their taste and other sensory characteristics using taste panels with school age children and adults. It is anticipated that the new functional-food products formulated with pulse ingredients will be tasteful and well accepted by children and adults and thereby provide healthier snack options on the market and thus contribute to the prevention of obesity, diabetes and other related diseases. Ultimately, this project will provide the justification for extended and innovative use of pulses and their ingredients and the evidence of the health benefits associated with the consumption of the food products formulated with pulse ingredients.