Quail pulse flavour May 2016

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Information about Quail pulse flavour May 2016

Published on June 26, 2016

Author: peterjm68

Source: slideshare.net

1. Modifying pulse flavour to increase food applications Dr Ken Quail General Manager Research and Services

2. Content • Pulse check • The problem with pulses • The journey • The solution • New pulse ingredients

3. Pulse Check • The edible seeds of plants in the legume family • Dried peas, lentils and beans eg. • Not typically soy or peanuts as these are considered oil seeds • Fantastic for farming systems as they fix nitrogen • 2016 Year of the Pulse (United Nations)

4. Why don’t we eat more pulses? • Reluctance to try new things? • Nutrition? • Convenience? • Flavour?

5. Familiarity • Western diets - Not in common use… • Diversity of food – Indian – Middle Eastern – European

6. The problem with pulses… Convenience: • Cooking time • Traditional dried peas and beans • Breeding for shorter cooking times • Western applications? • Canning, retort pouches, flours, kibble, fermented …. Quick Pulse / Hogan Brothers

7. Nutrition • High in protein • High in dietary fibre • Low fat content • Micronutrients • Anti-nutritional components – effectively removed with cooking • Flatulence – more myth than fact

8. The problem cont’d Flavour: • Traditional applications • Strong history of use in a wide variety of products • Generally used with other strong flavours • Western food products • Diversity of ethnic cuisine • More open to new things • Wider use?

9. The problem cont’d • Flavour of pulses is a major road block to their use as ingredients in Western food products to: • enhance protein content • enhance fibre content • deliver antioxidants

10. Is it really a problem? Bread made with increasing levels of pulse addition: 5, 10, 15 and 20% substitution of wheat flour. • At 10% noticeable • At 15% unacceptable • “Beany” • “Grassy” • “Green” • “Bitter”

11. Opportunity • Great nutritional and functional properties – an unrealized potential • Modify the flavour of pulses to make them more acceptable for use as mainstream ingredients. • Grain Foods CRC established a project to neutralise pulse flavour • Create an ingredient that can be used in a range of foods rather than a single product

12. Which pulses to work on? • Produced flour from 12 different pulses • Baked bread with a 15% flour substitution level • Sensory panel ranked the samples for preference • Selected most acceptable: – Mung bean – Chickpea – Faba bean – Navy bean

13. Treatments • Evaluate methods to remove beaniness • Approximately 12 methods evaluated: • “Washing” • Chemical • Enzymes • Heat – dry and wet • Others • Sensory panels to evaluate pastes made from the flours post treatment

14. Eureka moment! • Distinct “nuttiness” or roasted peanut aroma and flavor identified • A dry powder, could it be used in foods? • Food prototypes • “Peanut butter” without the nuts?

15. A new opportunity identified • Peanuts are a major allergen • Tree nuts a significant allergen • Mung rarely identified as allergenic (you can never say “allergen free”) • Reduce the risk of nut products and nut contamination

16. Demonstrated potential • Patents • Find a commercial partner • Blue Ribbon Seed and Pulse Traders • Scale the process • Ausindustry assistance • Pricing • Commercial production

17. Progress • Eight years since identification of the “problem” • Product is in health food stores and online • Exports stronger than local demand • Aiming to go mainstream – Excellent nutrition – Great taste – Cost competitive

18. New Pulse Ingredient • Flours and Kibble • Neutral to nutty flavour – Mung – Chickpea – Faba • Wide range of products – Pastes including satay sauce – Batters – Baked goods – particularly gluten free – Shakes for meal replacement – Breakfast cereals

19. Flours Mung Bean Chick Pea Faba Bean Protein % 28 26 33.7 Total fat % 2 5.2 1.8 Dietary fibre % 6 11.3 9.5 Total sugar % 2.9 3.4 5.5 Total folate µg/100g 330 Thiamine µg/100g 220 Niacin µg/100g 2000 Excellent option to add nutrition to baked goods – especially gluten free

20. So What? • Australian innovation. • Adding value to Australian produced pulses • Ingredients for improved product nutrition • Great solution to nut allergy

21. Acknowledgements • Grain Foods CRC – original funding • Blue Ribbon Group – commercial risk • Stephen Donnelly • Andrew Boundy • Tim Donnelly • Michele Cooper • AusIndustry - scale up • “BRI” Staff (now AEGIC) • John Kalitsis • Dr Hon Yun • Gasiram Rema • Dr Siem Siah

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