APPLICATION, FUNCTIONALITY & NUTRITIONAL BENEFITS

BEST PULSE FLOURS & CRACKED PULSES

BEST pulse flours and cracked pulses are specialty milled from non-GMO whole, split and decorticated pulses (peas, lentils, chickpeas, and beans) using a proprietary process. Several grinds are available, with the particle size and distribution tailored to specific applications and processing equipment.

These ingredients are free of labeled allergens, gluten-tested (if required), clean-label, natural, and available as conventional or certified-organic (COS). They have a shelf life of two years when stored under ambient conditions.


Application and Functionality Benefits:

Baking, cereal-based and gluten-free
• Bread, crackers, quick breads, pancakes, cookies, muffins, brownies, and other sweet goods
• Provides excellent moisture retention, as well as water-holding and fat-binding capabilities;
• Improves texture and shelf like of baked goods

Cereal (extruded cereal)
• Increases dietary fiber as well as quality protein when combined with grains

Snacks (extruded and baked)
• Pulse flours and grit (pea in particular) are high in amylose which contribute to expansion

Batters, breading, and processed meat products
• May be used to replace wheat and modified corn flours, as well as allowing the removal of gums, starches, and caramel color


Nutritional and Health Benefits:

Best Pulse Flours and Grits are nutrient-dense superfoods: high in protein, fiber, and micronutrients, yet low in fat and free from cholesterol. They can be used to enrich both gluten-free and conventional foods.

BEST Pulse Flours and Grits are an excellent source of B vitamins (including folate) and iron, and a good source of magnesium, calcium, selenium, potassium, phosphorus, zinc, and manganese. The insoluble and soluble fiber, resistant starch, and oligosaccharides contained in pulse flours and grits play a key role as prebiotics in gut health.

When pulse flours are blended with cereal and grain flours, their lysine content improves the amino acid score of the combined dry ingredients, thereby increasing the amount of total quality protein by up to 25%.

Just one serving of whole yellow pea flour per day can reduce cardiovascular disease markers (Ha et al, 2015), as well as lowering fasting insulin, insulin resistance, and adiposity in women (Marinangeli and Jones, 2011).

In people who have type 2 diabetes, a daily serving of pulses improves glycemic control and reduces the risk of heart disease (Jenkins et al, 2012).

Finally, because pulse flours and grits increase satiety, they have been identified as a useful weight management tool (McCrory et al, 2010).

BEST PULSE EGG REPLACER

Avena Best Pulse Based Egg Replacer is specialty-milled and RTE (ready-to-eat) with a validated kill step.

With a naturally high level of protein, it provides several functional properties of eggs, powdered eggs and egg whites such as emulsification, binding and foaming properties.

May be substituted for eggs, powdered eggs, and egg whites for gluten-free, vegan or vegetarian baking and bars. Other advantages include reduction of salmonella risk, improved shelf life and a more stable, economical price.


Application and Functionality Benefits:

  • Replaces egg powders in food and beverage manufacturing where there is no validated kill step
  • Eliminates salmonella risk
  • Replaces eggs in cereal-based and gluten-free baking
  • Acts as an emulsifier and has high water and oil holding properties
  • Has viscosity and may be substituted for egg white powder, providing structure and binding
  • Neutral, pleasing flavor

BEST PULSE INCLUSIONS

Lentil-shaped crisps extruded from a proprietary blend of BEST pulse flours and pea hull fiber.


Application and Functionality Benefits:

  • Boost the protein and fiber content of nutrition bars, trail mixes, clusters and salad toppers


Nutritional and Health Benefits:

  • Mimic nutritional content of pulses
  • Rich in essential amino acid lysine
  • Can be combined with cereals and grains to maximize the total “quality protein”

NATURAL DIETARY FIBERS

Avena Best Pea Hull Fiber 125 and 200

‘Ready-to-eat’ BEST Pea Hull Fibers (90% total dietary fiber) are specialty milled from the outer seed coat or hull of North American dried peas using a proprietary process. This clean label, non-GMO dietary fiber is free of labeled allergens, gluten-tested, considered natural, and available as conventional or certified-organic (COS). It has a shelf life of two years when stored under ambient conditions.

BEST Pea Hull Fibers are approved by the FDA (2016) as an “intrinsic and intact” dietary fiber, by the Canadian Health Bureau of Nutritional Sciences as a “novel fiber”, and by the USDA FSIS as “a safe and suitable product for use in meat and poultry products”.


Avena Best Oat Hull Fiber

Avena BEST Oat Hull Fiber is specialty-milled from the hulls of oats, and then tempered without the use of enzymes or buffers

Avena BEST Oat Hull Fibers are 87% total dietary fiber, mainly insoluble and therefore low calorie.

They are RTE (ready-to-eat), with a validated kill step, clean label, and consumer friendly ingredients.  This clean label, non-GMO dietary fiber is free of labeled allergens, gluten-tested, considered natural, and available as conventional or certified-organic (COS). It has a shelf life of two years when stored under ambient conditions.


Application and Functionality Benefits:

Baking, cereal-based and gluten-free
• Bread, crackers, quick breads, pancakes, cookies, muffins, brownies and other sweet goods
• Provides excellent moisture retention, as well as good water-holding and fat-binding capabilities;
• Improves the texture and shelf life of baked goods

Bars and clusters
• Cold pressed, soft baked, extruded
• Provides binding and boosts dietary fiber

Beverages (dry)
• Provides dietary fiber to counteract the negative impact of high protein diets

Cereals
• Oatmeal, extruded cereal, granola, and infant cereal
• Acts as a nucleation agent (specifically pea hull fiber) during extrusion
• Boosts dietary fiber content

Snacks (extruded)
• Acts as a nucleation agent (specifically pea hull fiber) during extrusion
• Boosts dietary fiber content

Batters, breading and processed meat products
• Pea hull fibers can be used to replace gums, corn starch, and soy protein isolate providing for a ‘clean and clear’ label

Nutraceuticals
• Pea hull fiber 200 can be included for natural fiber enrichment with little or no effect on taste and mouth-feel


Nutritional and Health Benefits:

BEST Pea Hull Fibers are high in fiber, an excellent source of iron, and a good source of calcium. Even after milling, they maintain their antioxidant content (Caspar and Meseyton, 2013).

Clinical research supports the use of BEST Pea Fiber 125 for the treatment of constipation in children (Flogan and Dahl, 2010) and in adult residents of long-term care homes (Dahl, 2003). In overweight and obese adults, adding 15 grams a day of pea hull fiber to the diet led to metabolic benefits (Lambert et al. 2016).

Adults with chronic kidney disease who were given a daily muffin containing 10 grams of pea hull fiber experienced a significant increase in stool frequency (Salmean et al, 2015). Pea hull fiber in combination with soluble fiber also lowered the level of toxins produced by bacteria in the colon, suggesting that pea hulls favorably alter the gut microbiota.

In a pilot study of young men consuming a high-protein diet, consuming 20 grams per day of pea hull fiber increased the prevalence of health-enhancing bacteria, specifically F. prausnitzii and other butyrate-producing bacteria (Dahl, 2017).

Caspar L, Meseyton J. 2013. Performance of pea hull fiber and cellulose fiber in a white pan bread application. Unpublished report prepared for the Manitoba Pulse Growers Association.

Dahl WJ, Whiting SJ, Healey AD, Zello GA, Hildebrandt SL. 2003. Increased stool frequency occurs when finely processed pea hull fiber is added to usual foods consumed by elderly residents in long-term care. J Am Diet Assoc 103, 1199-1202. doi: 10.1053/jada.2003.50570.

Dahl WJ. 2017. Pea hull fiber: a dietary fiber to modulate gastrointestinal function gut and gut microbiota. Cereal Food World 62(5): 203-206.

Flogan C, Dahl WJ. 2010. Effects of fiber-fortified foods on children with constipation potential improved stool frequency and decreased energy intake. ICAN: Infant, Child, & Adolescent Nutr 2(5): 312-317.

Salmean YA, Segal MS, Palii SP, Dahl WJ. 2015. Fiber supplementation lowers plasma-cresolin chronic kidney disease patients. J Ren Nutr 25(3):316-20. doi: 10.1053/j.jrn.2014.09.002.

PURITY PROTOCOL OATS - CERTIFIED GLUTEN-FREE

Avena Foods is the premier supplier of Purity protocol certified gluten-free (<5ppm) oat ingredients to the food and beverage industry. Sustainably grown and harvested from pedigreed non-GMO seed, our pure oat ingredients are fully traceable right back to the farmer and field.

Avena Foods Purity Protocol milling facility is FSSC 22000 and GFCP certified with uncompromising food safety and quality programs. These include comprehensive testing protocols for gluten (every tote) and peroxidase. Micros and nutritionals are tested on request.

Avena Purity Protocol oat ingredients are gluten-free (GFCO certified), non-GMO Project verified, Kosher certified, available as conventional or certified-organic (COS) and come packaged in either 2000lb totes or 50lb (22.7kg) bags with a shelf life of 18 months.


Application and Functionality Benefits:

Baking, cereal-based and gluten-free
• bread, crackers, quick breads, pancakes, cookies, muffins, brownies, and other sweet goods
• Good moisture retention and improved shelf life
• Can often be substituted for wheat flour at a 1:1 ratio

Bars and clusters
• Cold pressed, soft baked, extruded
• Provides structure, whole grain nutrition, and great flavor

Beverages and desserts
• Wet and dry
• Provides thickening, whole grain nutrition, and prebiotics

Cereals
• Oatmeal, extruded cereal, granola, and infant cereal
• Adds whole grain nutrition and is a good source of dietary fiber
• Adds great flavor

Nutraceuticals
• Is a prebiotic due to 4% beta-glucan fiber
• Adds great flavor


Nutritional and Health Benefits:

Oats provide whole grain goodness. They are naturally high in dietary fiber, including 4% soluble beta-glucan. They are a complex carbohydrate with low glycemic index. Oat ingredients are an excellent source of protein, B vitamins and vitamin A, as well as minerals such as iron, calcium, manganese, thiamin, phosphorus, magnesium, and zinc.

Best Ingredient Applications

Avena BEST Ingredients whitepapers are a helpful resource for research and development, product innovation, and marketing teams exploring pulse ingredients and potential uses for these nutritional and highly functional flours, grits and fibers.

  • How can pulses be used to increase the nutritional content and the structure of gluten-free foods?
  • What is the optimal ratio of pulse and cereal flours in order to maximize the PDCAAS (protein digestibility corrected amino acid score) and thereby the quality protein of a food?
  • How can the high albumin content of pulse flours be utilized to replace eggs in food products?
  • What are the advantages of pea hull fiber?

Scroll through and see some of the benefits these ingredients are able to offer. Alternatively, please contact us and we will help you with just what you need.

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