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Incorporating Pulses into Existing Foods | |
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From the June 8, 2009 Issue of Agri-News | |
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| | With support from the Canadian pulse industry, Alberta Agriculture and Rural Development scientists have set out to determine how pulse ingredients can be added to a variety of foods. Pulse flours or fractions (protein, starch and fibre) have been added to snack foods, gluten-free crackers, burgers, low-fat bologna and breakfast sausages, and used to formulate a meat substitute. The researchers are also investigating how to shorten pulse cooking times by developing a quick cooking process that maintains their nutritional and health benefits. This development work is helping set the direction of further study of pulse ingredients and how they can be used to create high quality foods. For more information, contact Karen Erin at the Food Processing Development Centre at 780-980-4864. |
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For more information about the content of this document, contact Ken Blackley.
This document is maintained by Rita Splawinski.
This information published to the web on June 3, 2009.
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