PULSE FLOURS, CRACKED PULSES, PEA HULL FIBERS, OAT HULL FIBER & PULSE INCLUSIONS
Pulse flours’ rising demand is expected to result in a CAGR of 10.7% between 2017 and 2026 (Pulse Flour Market: Global Industry Analysis 2012-2016 & Opportunity Assessment 2017 – 2026, Future Market Insights, 2018). Food industry R&D professionals are challenged to meet the needs of all demographics, including baby boomers, millennials, and ‘generation Z’. How is it possible to satisfy these disparate market segments at the same time?
One approach is to identify novel ingredients that are healthy and functional. Pulses – peas, lentils, chickpeas, and beans – are one such class of ingredient, as are the ﬂours, cracked pulses, pea hull fibers and pulse inclusions that can be made from them. As an additional benefit, these ingredients are non-GMO and available conventional and certified-organic (COS).
Pulses are nutrient dense, high in protein, fiber, iron, calcium, zinc, phosphorous, magnesium, and B Vitamins, yet low in fat.
BEST PULSE FLOURS AND CRACKED PULSES
Best Pulse Flours and 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.
BEST Pulse Flours and Grits have excellent moisture retention, as well as good water holding and fat binding properties to improve the texture and shelf life of baked goods.
The protein and fiber content of BEST Pulse Flours significantly enhances the structure and mouth-feel of gluten-free formulations.
The natural emulsification and foaming properties of BEST Navy Bean Flours make them a good substitute for eggs and egg whites.
The excellent thickening and gelatinization properties of BEST Pea, Lentil, and Bean Flours allow the removal of gums and starches from batters, breading, and processed meat products.
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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).
PEA HULL FIBERS
Best Pea Hull Fibers
‘Ready-to-eat’ BEST Pea Hull Fibers (90% total dietary fber) 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”.
BEST Pea Hull Fibers are milled with particle sizes tailored to specific applications.
The moisture and oil binding properties of BEST Pea Hull Fiber 125 improve the baking yields and the shelf-life of baked goods.
In batters, breading and processed meat products, BEST Pea Hull Fibers 125 and 200 are used to replace gums, cornstarch, and soy protein isolate, providing for a ‘clean and clear’ label.
BEST Pea Hull Fiber 125 acts as a nucleation agent to improve starch expansion control in extruded cereals and snacks.
In tortilla chips, the inclusion of BEST Pea Hull Fiber reduces breakage in the bag.
BEST Pea Hull Fiber 200 can be used as an anti-caking agent, as well as a label-friendly carrier and bulking agent in spice blends.
In nutraceuticals, nutrition bars and beverages, BEST Pea Hull Fiber 200 can be included for natural fiber enrichment towards a fiber claim, with little or no effect on taste and mouth-feel.
When used in gluten-free formulations, BEST Pea Hull Fiber 125 provides structure while boosting the fiber and micronutrient content.
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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.
Best Pulse Inclusions
Best Pulse Inclusions
The addition of lentil-shaped crisps can boost the protein and fiber content of nutrition bars, trail mixes, clusters, and salad toppers. Extruded from a proprietary blend of BEST pulse flours and pea hull fiber, they not only look like lentils, but mimic the nutritional content as well. And because they are rich in the essential amino acid lysine, they can be combined with cereals and grains to maximize the total “quality protein”.
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?
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