A Secret Weapon: Groundbreaking high temperature performance analysis of pulse ingredients

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Wednesday, March 25, 2020Description :
Presenters: Dr. Yongfeng Ai and Charlie Kauffman Starch and flour have been widely used in various food products to deliver multiple functions. Pasting and gelling are important functional properties of starch and flour for the food industry to evaluate their performance and suitability for final applications. Most recently, starch and flour from pulses (grain legumes) have attracted growing interest from the agri-food sector because of their unique physicochemical properties and desirable nutritional value. This webinar will cover the pasting and gelation behaviors of starch and flour ingredients from different pulse crops (e.g., pea and lentil) provide new insights into high cooking temperatures which will be meaningful for the utilization of pulse-based ingredients under high-temperature processing conditions, such as in canning, extrusion and jet-cooking. In addition, we will share a case study of high-temperature analysis of lentil performance using the PerkinElmer RVA 4800. This study shows performance differences related to various particle size distributions and a new characterization of intact lentils that corresponds to in vivo lentil performance. The study could expand industry assumptions about particle size and descriptive power in performance analysis. Learn more here: https://bit.ly/2Jd4DE0

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