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Abstract: In this study, skim milk (9.5% w/v solid content) was supplemented with 1–3% (w/v) lentil flour or skim milk powder, inoculated with a yogurt culture, fermented and stored at 4°C. Acid production during the fermentation, microbial growth, physical properties (pH, syneresis, and color), rheological properties (dynamic oscillation temperature sweep test at 4–50°C), during 28days of refrigerated storage and also sensory properties (flavor, mouth feel, overall acceptance and color) after production, were studied. Milk supplementation with 1–3% lentil flour enhanced acid production during fermentation, but the microbial population (CFU) of both S. thermophilus and L. delbrueckii subsp. bulgaricus were in the same range in all lentil flour and skim milk powder supplemented yogurts. The average pH of samples decreased from 4.5 to 4.1 after 28days storage. Syneresis in 1–2% lentil flour supplemented yogurts was significantly higher than all other samples; however, greater lentil supplementation (3%) resulted in the lowest syneresis during the 28days storage. With respect to color, “a” and “L” values did not significantly differ in all samples and remained constant after 28days whereas “b” value increased as a result of lentil supplementation. Yogurt with 3% lentil flour showed higher storage (G'') and loss (G˝) moduli in comparison with samples supplemented with 1–3% skim milk powder and the non-supplemented control yogurt. Storage modulus (G'') was higher than loss modulus (G˝) in all samples and at all temperatures between 4 and 50°C and they showed a hysteresis loop over this temperature range when the samples were heated and cooled. 1–2% lentil flour supplemented yogurt showed comparable sensory properties in comparison with 1–2% skim milk powder supplemented yogurt and the control sample. [Copyright &y& Elsevier]

Abstract: In this study, two methods, isoelectric precipitation (IEP) and ultrafiltration (UF) were optimised for the extraction of proteins from yellow pea, desi and kabuli chickpeas, red and green lentils. For IEP, the following optimal extraction conditions were used: pH 9.5, 1/15 solid/liquid ratio, 35°C for yellow pea, desi and kabuli chickpeas, and pH 9.0, 1/10 solid/liquid ratio, 25°C for red and green lentils. UF experiments were performed with a 50kDa MWCO membrane with diafiltration (4X) at pH 6.0. The initial protein content of the pulses (16.7–24.8%, w/w) was concentrated nearly 4-fold. UF process generated concentrates with slightly higher protein contents (69.1–88.6%, w/w) compared to the IEP process (63.9–81.7%, w/w). Yields for both processes on a protein basis ranged from 50.3% to 69.1% (w/w). All concentrates exhibited good functional properties. However, functional properties varied to some extent as a function of the type of pulse and manufacturing process. For pH ranging from 1 to 3 and from 7 to 10, the red and green lentil concentrates were the most soluble (70–77%) and their UF concentrates were more soluble at all pH values studied compared to the IEP samples which was not the case for the pea and chickpea samples. Water holding capacity was highest for IEP-processed yellow pea and lowest for the UF-processed desi and kabuli chickpeas. Emulsifying properties and foam expansion were generally higher for the chickpea concentrates but they had less foam stability. Protein extracts from green lentils appeared to have the best gelling properties. The results highlight the technological potential of pulse protein extracts for food applications. [Copyright &y& Elsevier]

Abstract: Pulse crops are cool season, annually grown legume crops, which are harvested for their seeds. They are invaluable agricultural commodities which are produced and imported by many regions of the world. Pulse seeds are a valuable source of dietary protein, carbohydrates, fiber and an important source of essential vitamins and minerals. Their nutritional characteristics have been associated with a reduction in the incidence of various cancers, HDL cholesterol, type-2 diabetes and heart disease. Pulses also contain protein and non-protein antinutritional factors, which may cause deleterious effects on the host when the seeds or processed seeds are consumed raw. Conversely, recent studies have demonstrated that protein antinutritional compounds such as lectins, protease inhibitors and the non-antinutritional component, angiotensin I-converting enzyme (ACE) inhibitor may have beneficial properties. Lectins have been associated with reducing certain forms of cancer, activating innate defense mechanisms and managing obesity. Protease inhibitors such as trypsin and chymotrypsin inhibitors have been demonstrated to reduce the incidence of certain cancers and demonstrate potent anti-inflammatory properties. Angiotensin I-converting enzyme (ACE) inhibitor has been associated with a reduction in hypertension. [Copyright &y& Elsevier]

The article attempts to test the antioxidant properties of genistein during the low temperature oxidation of linseed oil. Two analytical methods confirm that genistein behaved as an antioxidant in a model linseed oil system undergoing low temperature oxidative stress under prooxidant conditions. However, the antioxidant property noted for genistein was lower than butylated hydroxyanisole.

Explores the interactive effects of factors affecting gelation of whey proteins. Gel formation; Correlation coefficients; Level combinations; Storage and loss module; Comparison of sodium chloride concentrations; Variables influencing gel strength.

Abstract: Pulses contain carbohydrates, proteins, minerals and vitamins which are essential requirements in the human diet and which could also serve as growth nutrients for probiotic and yogurt starter cultures. In this study, milk supplementation with pulse ingredients is examined as a means to increase the nutritional properties of yogurt and probiotic type beverages. The acid production rate of two yogurt starters (A and B) and two probiotic cultures (Lactobacillus rhamnosus and Lactobacillus acidophilus) was followed in milk supplemented with the following soy and pulse ingredients: pea protein, chickpea flour, lentil flour, pea fibre, soy protein concentrate and soy flour. The pulse ingredients had no negative effect on the acidification trends of the fermented milks. On the contrary, with yogurt culture B, pea fibre, pea protein and lentil flour significantly enhanced the acidification rate. All ingredients used for supplementation improved the acidification rate of probiotic cultures, and the highest effects were obtained with lentil and soy flour. Lentil flour had the lowest pH after 12 h which was significantly lower than the product enriched with the same quantity of skim milk powder. The effect of ingredient supplementation on the microbial composition (ratio of cocci to bacilli) of the yoghurt products was also examined. The ratio of cocci to bacilli was between 1.8 and 2.5 for all supplemented yogurt samples obtained with culture A, and these variations were not judged to be statistically significant (p < 0.05). With yogurt products obtained from culture B, however, there was a higher proportional level of lactobacilli in all supplemented samples, as compared to the milk control; the enhanced growth of the lactobacilli was particularly noted when lentil flour was added to milk. [Copyright &y& Elsevier]

Abstract: Despite their demonstrated health benefits, consumption of pulses in Western societies has traditionally been low. This is, in part, due to the perception that pulses cause flatulence and gastrointestinal upset. This randomized, double-blind placebo-controlled, cross-over study assessed the impact of 28 consecutive days consumption of 100g dry weight Kabuli chickpeas, green Laird lentils, and green peas, in comparison to a potato control, on perceived flatulence, abdominal comfort, bowel movements and overall gastrointestinal function using a questionnaire with yes/no and visual analog rankings, in 21 healthy males between the ages of 19–40. Questionnaires were completed during three phases (PRE, EARLY, LATE) of each treatment period. Chi-square (occurrence) and Wilcoxon test (severity rank) analyses revealed minor changes in occurrence and/or severity of flatulence and abdominal comfort, but no changes in overall gastrointestinal function. These results demonstrate that pulses containing oligosaccharides are well tolerated with negligible perceived changes in flatulence and overall gastrointestinal function when incorporated into the diet of healthy adult males. [Copyright &y& Elsevier]

The present study emerges from the development of a process aimed at integrating electro-acidification and ultrafiltration for the production of soy protein isolate. It was observed that electro-acidification treatments, which change the pH and the salt content of the soy protein extracts, influence the permeate flux during dead-end ultrafiltration. The effects of electro-acidification treatments on the soy protein extracts were quantified through experimental measurement of particle size distribution, molecular weight profiles, protein solubility and particle volume fraction. A criterion for the particle deposition into the concentrated layer or at the membrane surface was obtained from the analysis of the net force along the direction of permeation. The particle size distribution and the criterion for the particle deposition were used to obtain information about the particle transport into the concentrated layer, as a function of the pH and salt content, and were related to the global resistance, which is mainly attributable to both concentrated layer and cake layer together. For soy protein extracts reconstituted in double distilled water or in 0.12 M KCl, it was found that particle size distribution vary with pH and salt content and this was mainly attributable to the aggregation–disaggregation behavior of the different proteins fraction. For the soy protein extracts reconstituted in double distilled water, the mean particle size, the particle transport into the concentrated layer and the global resistance were maximum at pH 7, slightly lower at pH 6 and minimum at pH 9. This resulted in minimum permeate flux at pH 7, slightly higher at pH 6 and maximum at pH 9. For the soy protein extracts reconstituted in 0.12 M KCl, all three parameters increased with a decrease of pH. This resulted in a permeate flux decrease with a decrease of pH. [Copyright &y& Elsevier]