Enhancing World Markets for Canadian Pulses through Secondary Processing and Value Added Research

Transcription

1 Yer 3 Progress Report Enhncing World Mrkets for Cndin Pulses through Secondry Processing nd Vlue Added Reserch SPG Project # PRO1008 Progress Report: Yer 3 (August 1 st, 2012 July 31 st, 2013) Submitted to: Ssktchewn Pulse Growers nd Mnitob Pulse Growers Assocition By: Dr. Rex Newkirk, Vice President Reserch nd Innovtion Peter Frohlich, Project Mnger Pulses nd Specil Crops Gin Boux, Technologist, Pulses Cndin Interntionl Grins Institute (Cigi), Winnipeg MB Progress Report: Enhncing World Mrkets for Cndin Pulses Through Secondry Processing nd Vlue Added Reserch SPG Project # PRO1008

2 1. Industry Advisory Committee The Industry Advisory Committee meeting ws held on Jnury 9 th, 2013 in Ssktoon, SK. Committee members in ttendnce included: L. Mlcolmson, Cigi (Chir) P. Frohlich, Cigi G. Boux, Cigi R. Newkirk, Cigi J. Prker,SPG A. Fletcher, SPG M. Reimer, MPGA T. Wrkentin, CDC R. Tyler, University of Ssktchewn G. O'Hr, Prrheim Foods M. Hughes, Best Cooking Pulses T. Der, Pulse Cnd (vi conference cll) 2. Progress Report on Projects: 2.1 Effect of Fibre Addition nd Fibre Prticle Size on the Extrusion Properties of Split Yellow Pe Flour Rtionle nd Objectives The fibre rich hull frction from yellow pes is bi-product of the dehulling nd splitting process. This frction cn be incorported into extruded puffed snck formultions to improve the fibre content of these products. The objective of the first phse of this study ws to gin knowledge on the effect of pe fibre ddition on the extrusion properties of split yellow pe flour. During the second phse of the study, the effect of fibre ddition nd fibre prticle size on the extrusion properties of split yellow pe flour ws mesured. Mterils nd Methods Split yellow pe flour nd pe hulls were cquired from commercil suppliers. Pe hulls were pin milled t 10, 15, 18 nd 22K rpm to produce fiber frctions of different prticle size distributions. Fiber frctions were dded to commercil split yellow pe flour t 5, 10, 15 nd 20% nd extruded into puffed snck using Clextrl EV-20 twin screw extruder. The effect of fibre ddition nd fibre prticle size on the extrusion properties of split yellow pe flour ws ssessed by mesuring the expnsion rtio nd bulk density of the puffed product. Results nd Discussion Complete results for this study cn be found in the Yer 2 project report. During the current reporting period the dt ws compiled into reserch poster (Appendix 1) nd presented t the 2012 AACCI Annul Meeting, September 30 October 3 in Hollywood Florid nd the 9 th CPRW November 6-9 in Nigr Flls. SPG Project # PRO1008 Pge 1

3 2.2 The Effect of Air Clssifier Speed nd Air Flow on the Protein Frction from Yellow Pe nd Red Lentil Flours. Rtionle nd Objectives Frctiontion of pulse flours is becoming n importnt segment of the pulse processing industry. In 2011 Cigi purchsed lb scle ir clssifier tht hs been used to frctionte yellow pe nd red lentil flours. The objective of this study ws to test how ir clssifier prmeters such s clssifier rotor speed nd ir flow effect the protein concentrtions in the fine flour frctions generted by ir clssifiction. Mterils nd Methods In two seprte studies split red lentils were milled using lb scle pin mill nd split yellow pe flour ws cquired from commercil supplier. The flours were frctionted using lb scle ir clssifier where the clssifier rotor speed ws set to 4K, 6K, 8K nd 10K rpm nd two ir flow settings (46 nd 60 m³/h). Fine nd corse flour frctions were collected following ir clssifiction. The fine flour frction ws tested for protein content. Results nd Discussion Results indicte tht incresing ir clssifier rotor speed from 4 to 10 K rpm resulted in n increse in the concentrtion of protein in the fine flour frctions for both yellow pe nd red lentil flours. Decresing the ir flow rte from 60 to 46 m³/h resulted in smll increse in the protein concentrtions of the fine frctions (Tble 1). Tble 1. Protein Concentrtions of Fine Frctions from Yellow Pe nd Red Lentil Flours Air Clssified t Vrious Rotor Speeds nd Air Flow Rtes. Air Flow nd Speed Yellow Pe Flour (% Protein) Red Lentil Flour (% Protein) 46 m³/h 4k rpm m³/h 6k rpm m³/h 8k rpm m³/h 10k rpm m³/h 4k rpm m³/h 6k rpm m³/h 8k rpm m³/h 10k rpm Impct of Processing on the Digestibility nd Nutritionl Qulity of Pulse Flours nd Fibre Frctions (Additionl funding for this project ws obtined from AAFC AIP progrm nd SPG) Rtionle nd Objectives Processing tretments such s dehulling, rosting nd microniztion re incresingly being used to enhnce nutrition nd improve functionlity of pulse flours nd frctions. It is not known however, if the pre-tretment of pulses prior to milling will ffect the end qulity chrcteristics of food product such s spghetti. The objective of this study ws to exmine the qulity of pst mde with yellow SPG Project # PRO1008 Pge 2

4 pe nd red lentil flours produced from untreted, rosted nd micronized pes nd lentils nd to compre the qulity of pst mde with corse nd finely ground yellow pe hulls. Mterils nd Methods Yellow pes (vriety CDC Medow) nd red lentils (vriety CDC Mxim) were sourced from commercil supplier nd were pre-treted prior to milling by either rosting or microniztion. Untreted whole pes nd lentils were lso milled into flour to produce both whole nd dehulled or split flour. Pre-ground yellow pe hulls were milled into corse nd fine hull frction using lb scle pin mill set t 10K or 22K rpm. Pulse flour pst ws produced using blend of 70% durum semolin nd 30% pulse flour. Pe hull pst ws produced using blend of 90% durum semolin nd 10% milled yellow pe hull. Spghetti ws processed in 3 kg btches tht consisted of either pulse flour or yellow pe hull blends using lb scle pst extruder. Extruded spghetti ws dried using btch ir dryer. Results nd Discussion Yellow Pe Flours Flour properties of the yellow pe flours re presented in Tble 2. Flour colour ws ffected by microniztion s shown by the reduction in L*nd b* vlues nd n increse in * vlue. No differences were observed mong the flours for bulk density nd only minor differences were found for strch dmge. The split flour hd the highest level of totl strch nd the pre-treted flours hd the lest. Interestingly, the micronized flour hd similr psting properties to the whole untreted flour compred to the split nd rosted flours. As expected, ll flours hd similr prticle size distributions given they were ll milled using the sme milling conditions. Tble 2. Properties of Untreted nd Treted Yellow Pe (YP) Flours Untreted Pre-Treted Whole Rosted YP Split YP YP Micronized YP Moisture (%) Colour (CIELAB) L* * b* Bulk Density (g/ml) Psting Properties Pek Viscosity, RVU Finl Viscosity (RVU) Totl Strch dmb (%) Strch Dmge (Ai%) Prticle Size Distribution d(0.1) um d(0.5) um d(0.9) um SPG Project # PRO1008 Pge 3

5 Cooking Loss (%) Spghetti mde from micronized pes hd firmness vlues tht were similr to the 100% durum control smple t ll cooking times nd hd significntly lower pek force vlues thn the other spghetti smples when cooked for 10 nd 12 min (Tble 3). Tble 3. Instrumentl Firmness of Spghetti Mde With Untreted nd Treted Yellow Pe (TP) Flours Cooked for 8, 10 nd 12 Minutes 8 min 10 min 12 min Spghetti Smple Force (kg) Force (kg) Force (kg) 100% Durum Semolin (Control) 2.06 ± ± ± % Whole Untreted YP Flour 2.51 ± 0.28¹ 2.11 ± ± % Split Untreted YP Flour 2.86 ± ± ± % Rosted YP Flour 2.53 ± ± ± % Micronized YP Flour 2.09 ± ± 0.18b 1.38 ± 0.17b ¹Vlues within column with the sme letter re not significntly different (p<0.05) No differences in cooking time were found mong the pulse spghetti smples nd the 100% durum semolin control smple (Tble 4). Tble 4. Cooking Time of Spghetti Mde With Untreted nd Pre-Treted Yellow Pe (YP) Flours Spghetti Smple Cooking Time (min) 100% Durum Semolin (Control) 10.1 ± % Whole Untreted YP Flour 10.3 ± % Split Untreted YP Flour 10.0 ± % Rosted YP Flour 10.3 ± % Micronized YP Flour 10.0 ± 0.0 Spghetti mde from micronized pe flour hd slightly higher cooking loss lthough this difference ws not found to be sttisticlly significnt (Figure 1). Figure 1. Cooking Loss of Spghetti Mde with Untreted nd Pre-Treted Yellow Pe Flours ¹ 100% Durum Semolin Reference % Whole Yellow Pe Flour % Split Yellow Pe Flour 30% Rosted Yellow Pe Flour Pst Smple ¹Vlues with the sme letter re not significntly different (p<0.05) 30% Micronized Yellow Pe Flour SPG Project # PRO1008 Pge 4

6 Minolt Colour Vlue Significnt differences in L* (brightness) nd * (yellowness) vlues were observed between the spghetti mde from the micronized pes nd the spghetti mde from untreted pes (whole nd split flours) (Figure 2). No differences in b* vlues were found mong the spghetti smples. Figure 2. Minolt Colour Vlues (L*, *, b*) For Dried Spghetti Mde with Untreted nd Pre- Treted Yellow Pe Flours b¹ b b b b L* * b* 0 100% Durum Semolin Reference 30% Whole 30% Split Yellow Yellow Pe Flour Pe Flour Pst Smple 30% Rosted Yellow Pe Flour 30% Micronized Yellow Pe Flour ¹Vlues within ech colour prmeter with the sme letter re not significntly different (p<0.05) Red Lentil Flours Flour properties of the red lentil flours re presented in Tble 5. Split red lentil flour hd the highest L*, * nd b* vlues while micronized, rosted nd whole lentil flours hd lower but similr L*, * nd b* vlues. Similr to the yellow pe flour results, there were no differences mong the flours for bulk density nd prticle size distribution. The split red lentil flour hd higher totl strch nd lower strch dmge vlues compred to the other three lentil flours. Similr to the yellow pe flour results, the micronized flour hs similr psting properties to the whole untreted flour compred to the other two lentil flours. SPG Project # PRO1008 Pge 5

7 Tble 5. Properties of Untreted nd Treted Red Lentil (RL) Flours Whole RL Untreted Split RL Rosted RL Treted Micronized RL Moisture (%) Colour (CIELAB) L* * b* Bulk Density (g/ml) Psting Properties Pek Viscosity, RVU Finl Viscosity (RVU) Totl Strch dmb (%) Strch Dmge (Ai%) Prticle Size Distribution d(0.1) um d(0.5) um d(0.9) um No significnt differences in firmness were found mong the red lentil flour spghetti smples cooked for 8, 10 or 12 min (Tble 6). Regrdless of cooking time, spghetti mde with red lentil flour ws firmer thn the 100% durum semolin control smple Spghetti mde from rosted lentil flour hd slightly higher cooking loss lthough this difference ws not found to be sttisticlly significnt (Figure 3). Tble 6. Instrumentl Firmness of Spghetti Mde With Untreted nd Treted Red Lentil (RL) Flours Cooked for 8, 10 nd 12 Minutes Spghetti Smple 8 min 10 min 12 min Force 8 min Force 10 min Force 12 min (kg) (kg) (kg) 100% Durum Semolin (Control) 2.06 ± ± ± % Whole Untreted RL Flour 3.02 ± 0.24¹ 2.44 ± ± % Split Untreted RL Flour 3.25 ± ± ± % Rosted RL Flour 2.61 ± ± ± % Micronized RL Flour 2.57 ± ± ± 0.08 ¹Vlues with the sme column with the sme letter re not significntly different (p<0.05) No differences in cooking time were found mong the red lentil flour spghetti smples nd the 100% durum semolin control smple (Tble 7). SPG Project # PRO1008 Pge 6

8 Cooking Loss (%) Tble 7. Cooking Time of Spghetti Mde With Untreted nd Pre-Treted Red Lentil (RL) Flours Spghetti Smple CT (min) 100% Durum Semolin (Reference) 10.1 ± % Whole Untreted RL Flour 10.0 ± % Split Untreted RL Flour 10.3 ± % Rosted RL Flour 10.3 ± % Micronized RL Flour 10.0 ± 0.0 Figure 3. Cooking Loss of Spghetti Mde With Untreted nd Pre-Treted Red Lentil Flours ¹ 100% Durum Semolin Reference % Whole Red Lentil Flour % Split Red Lentil Flour % Rosted Red Lentil Flour % Micronized Red Lentil Flour 0.0 Pst Smple ¹Vlues with the sme letter re not significntly different (p<0.05) Spghetti mde with untreted split red lentil flour hd significntly higher L* (brightness), * (yellowness) nd b* (redness) vlues thn ll other spghetti smples (Figure 4). In ddition, the micronized red lentil flour hd significntly lower b* vlues thn untreted whole flour nd lower * vlues thn the untreted whole flour nd the rosted flour. SPG Project # PRO1008 Pge 7

9 Minolt Colour Vlue Figure 4. Minolt Colour Vlues (L*, *, b*) For Dried Spghetti Mde From Untreted nd Pre- Treted Yellow Pe Flours % Durum Semolin Reference b¹ b 30% Whole Red Lentil Flour ¹Vlues within the ech colour prmeter with the sme letter re not significntly different (p<0.05) b b c 30% Split Red Lentil Flour Pst Smple b bc 30% Rosted Red Lentil Flour b c 30% Micronized Red Lentil Flour L* * b* Corse nd Fine Pe Hull Frctions Properties of the corse nd fine pe hull frctions re presented in Tble 8. As expected, there re notble differences in prticle size distribution between the two hull frctions. No difference in bulk density were found between the two frctions nd only minor differences were observed in colour (b* vlue) nd totl strch. Tble 8. Properties of Milled Yellow Pe Hulls Corse Fine Fibre Fibre Moisture (%) Colour (CIELAB) L* * b* Bulk Density (g/ml) Prticle Size Distribution d(0.1) um d(0.5) um d(0.9) um Totl Strch dmb (%) Regrdless of cooking time, no differences in firmness were found between the spghetti mde with the corse nd fine pe hull frctions (Tble 9) but spghetti mde from both frctions hd lower firmness vlues thn the 100% durum semolin control spghetti. SPG Project # PRO1008 Pge 8

10 Cooking Loss (%) Tble 9. Instrumentl Firmness of Spghetti Mde with Milled Yellow Pe Hulls Cooked for 8, 10 nd 12 Minutes Pst Smple Force 8 min (kg) Force 10 min (kg) Force 12 min (kg) 100% Durum Semolin (Reference) 2.06 ± ± ± % Corse Fibre 1.82 ± 0.01¹ 1.51 ± ± % Fine Fibre 1.82 ± ± ± ¹Vlues with the sme letter re not significntly different (p<0.05) No differences in cooking time were found mong the spghetti mde with the pe hull frctions nd the 100% durum semolin control smple (Tble 10). Tble 10. Cooking Time (CT) of Spghetti Mde with Milled Yellow Pe Hulls Spghetti Smple CT (min) 100% Durum Semolin (Reference) 10.1 ± % Corse Fibre 9.8 ± % Fine Fibre 9.5 ± 0.0 No differences in cooking loss were found between the spghetti mde with corse nd fine pe hull frctions but both spghetti smples hd lower cooking losses then the 100% durum semolin control spghetti (Figure 5). Figure 5. Cooking Loss of Spghetti Mde with Milled Yellow Pe Hulls ¹ % Durum Semolin Reference 10% Corse Fibre % Fine Fibre Pst Smple ¹Vlues with the sme letter re not significntly different (p<0.05) Significnt differences in L* nd * vlues were observed between the spghetti mde with the two hull frctions. No significnt differences were observed in the b* vlues for the spghetti mde with the two hull frctions (Figure 6). SPG Project # PRO1008 Pge 9

11 Minolt Colour Vlue Figure 6. Minolt Colour Vlues (L*, *, b*) For Dried Spghetti Mde with Milled Yellow Pe Hulls ¹ b b L* * b* 0 100% Durum Semolin Reference 10% Corse Fibre 10% Fine Fibre Pst Smple Neither pre-treting of pe nd lentil seeds prior to milling nor prticle size of the pe hull frction hd mjor effect on spghetti qulity with the exception of dried spghetti colour nd the firmness of spghetti mde from micronized yellow pes. 2.3 Prgem Project (Additionl funding for this project ws obtined from Albert Agriculture nd Rurl Development nd the Albert Pulse Growers) Rtionle nd Objectives Prgem is process developed by Buhler AG in Switzerlnd which involves the controlled prtil germintion of grins. Cigi hs prtnered with Dr. Elin Zmprogn (Buhler, Switzerlnd), Dr. Jy Hn (Food Product Development Centre, Leduc Dr Joyce Boye (AAFC, St Hycinthe) nd Dr. Jim House (University of Mnitob, Winnipeg) to undertke the project. The objectives of this study were to evlute the nutritionl qulity, processing ttributes nd consumer cceptnce of prtilly germinted yellow pe flour derived from the Prgem process. Mterils nd Methods Prtilly germinted (Prgem), micronized nd untreted whole yellow pes were milled into flour using commercil pin mill nd ssessed for composition. Flours were processed into extruded sncks using twin screw cooking extruder. The end product qulity of the sncks ws mesured. Results nd Discussion The compositionl nd physicl nlysis of flours (protein, totl strch, fibre, colour nd prticle size distribution) is shown in Tble 11. Prgem flours exhibited lower totl strch vlue compred to the micronized nd untreted pe flours. The prgem flour ws slightly drker in colour then the untreted nd micronized flours indicted by lower L*, b* nd higher * Minolt colour vlues. Micronized flour hd higher soluble fibre vlue nd the untreted flour hd the lowest totl dietry fibre vlue when compred to the micronized nd untreted flours. SPG Project # PRO1008 Pge 10

12 Tble 11. Compositionl Anlysis of Micronized, Prgem nd Untreted Whole Yellow Pe Flours. Micronized Prgem Untreted Protein Content %¹ Totl strch %¹ Insoluble Fibre %¹ Soluble Fibre %¹ Totl Dietry Fibre %¹ Minolt Colour L* * b* Mstersizer d(0.1) um d(0.5) um d(0.9) um ¹ vlues bsed on dmb Following the extrusion of the flours, micronized flour hd slightly higher expnsion rtio (Figure 7) nd lower bulk density (Figure 8) compred to sncks mde with untreted nd Prgem flours. However, the results were not sttisticlly significnt t (p<0.05). Figure 7. Expnsion Rtio of Extruded Sncks Mde with 100% Untreted, Micronized nd Prgem Whole Yellow Pe Flours 4.0 ¹ 3.5 Expnsion Rtio Untreted Micronized Prgem ¹ Vlues with the sme letter re not significntly different (p<0.05) SPG Project # PRO1008 Pge 11

13 Figure 8. Bulk Density of Extruded Sncks Mde with 100% Untreted, Micronized nd Prgem Whole Yellow Pe Flours Bulk Density (mg/cm³) Untreted Micronized Prgem ¹ Vlues with the sme letter re not significntly different (p<0.05) Extruded sncks mde using Prgem flour hd significntly lower L* nd significntly higher * vlues when compred to sncks using untreted nd micronized flours (Tble 12). Tble12. Minolt Colour Vlues of Untreted, Micronized nd Prgem Whole Yellow Pe Flours. L* * b* Untreted 77.1 ± 0.5 ¹ ± 0.2 b 28.2 ± 0.3 Micronized 77.0 ± ± 0.0 b 26.0 ± 0.6 b Prgem 73.8 ± 0.6 b 3.1 ± ± 0.5 c ¹Vlues within column with the sme letter re not significntly different (p<0.05) Extruded sncks mde with Prgem flour hd the highest crispiness vlue compred to sncks mde using untreted nd micronized pe flour (Compression pek counts correspond to crispiness of the extruded sncks)(figure 9). SPG Project # PRO1008 Pge 12

14 Figure 9. Compression Pek Counts of Extruded Sncks Mde with Untreted, Micronized nd Prgem Flours c Compression Pek Count ¹ b ¹ Vlues with the sme letter re not significntly different (p<0.05) Untreted Micronized Prgem Future work t Cigi will include the processing nd qulity testing of spghetti using Prgem, micronized nd untreted whole yellow pe flours. Processing nd qulity ssessment of bked products such s pn bred nd crckers using the Prgem, micronized nd untreted whole yellow pe flours will be crried out t FPDC. Digestibility nd protein content of the flours will be ssessed by AAFC nd the University of Mnitob respectively. 2.5 Assessment of the Qulity nd Sensory Chrcteristics of Foods Mde Using Red Pe Flour. Rtionle nd Objectives In 2011 trined sensory pnel evluted the odour nd flvour chrcteristics of cooked red cotyledon pe vriety supplied by the CDC in Ssktoon. The sensory nlysis indicted tht the red pe vriety hd lower flvour intensity when compred to conventionl yellow pe vriety. A pe vriety exhibiting less pe flvour is desirble s food ingredient, especilly in the form of flour. The objective of this study ws to ssess the end product qulity nd flvour chrcteristics of foods mde with flour derived from the red pes. Mterils nd Methods Red cotyledon pes (vriety ) nd control pes (vriety CDC Golden) were cquired from CDC in Ssktoon nd roller milled into whole flours. The flours were used to produce 100% pe flour extruded puffed sncks nd lso blended t 30% inclusion with whet flour to produce tortills. The end product qulity of the extruded sncks nd the tortills ws mesured. SPG Project # PRO1008 Pge 13

15 Results nd Discussion Extruded Puffed Sncks Qulity ssessment of extruded puffed sncks mde using red cotyledon pe flour nd control yellow pe flour indictes no significnt differences in expnsion rtio nd texture of the sncks. However, significnt difference ws observed between the bulk densities of the sncks (Tble 13). Tble 13. Expnsion Rtio, Bulk Density nd Texture Vlues of Extruded Puffed Sncks Mde with Yellow nd Red Pe Flour Expnsion Rtio¹ Bulk Density (mg/cm³) Texture (Crispiness)² Whole Yellow Pe Flour (Control) 3.25 ± 0.09 ³ ± ± 10 Whole Red Pe Flour 3.30 ± ± 0.76 b 255 ± 9 ¹ Rtio of product dimeter to the dimeter of the extruder die opening ² Determined using TA.HD Plus texture nlyzer nd expresses s the number of peks during compression ³ Vlues within column with the sme letter re not significntly different (p<0.05) Significnt differences were observed for ll Minolt colour vlues of the extruded puffed sncks mde using control yellow pe flour nd red cotyledon pe flour (Tble 14) Tble 14. Minolt Colour Vlues of Extruded Puffed Sncks Mde with Yellow nd Red Pe Flour L* * b* Whole Yellow Pe Flour (Control) 76.6 ± 0.6 ¹ ± ± 0.4 Whole Red Pe Flour 73.8 ± 0.5 b 4.9 ± 0.07 b 26.9 ± 0.2 b ¹Vlues within column with the sme letter re not significntly different (p<0.05) Tortills Significnt differences were not observed for weight nd dimeter between the pulse flour tortills. However, tortills mde with whet flour were significntly different from the pulse flour tortills for both weight nd dimeter. There were no significnt differences in thickness between ny of the tortills tested (Tble 15). Tble 15. Weight, Dimeter nd Thickness Vlues of Tortills Mde with Whet, Yellow Pe nd Red Pe Flours. Weight (g) Dimeter (cm) Thickness (mm) Whet Flour Control 38.8 ± 3.4 ¹ 18.3 ± ± % Whole Yellow Pe Flour 35.5 ± 0.6 b 17.5 ± 0.6 b 1.74 ± % Whole Red Pe Flour 36.3 ± 1.4 b 17.1 ±1.0 b 1.68 ± 0.2 ¹Vlues within column with the sme letter re not significntly different (p<0.05) Tortills mde with whole yellow pe flour hd significntly lower instrumentl firmness vlues when compred to the whet flour control nd red pe flour tortills. Tortills mde with yellow pe nd red pe flours hd lower cohesiveness vlues then the control tortills mde with whet flour (Tble 16). SPG Project # PRO1008 Pge 14

16 Tble 16. Firmness nd Cohesiveness Instrumentl Texture Vlues for Tortills Mde with Whet Flour, Whole Yellow Pe nd Red Pe Flours. Firmness² Cohesiveness³ 100% Whet Flour Control 355 ± 22 ¹ 2326 ± % Whole Yellow Pe Flour 263 ± 47 b 1016 ± 320 b 30% Whole Red Pe Flour 379 ± ± 427 b ¹Vlues within column with the sme letter re not significntly different (p<0.05) ² Determined using TA.HD Plus texture nlyzer nd expressed s the pek force used to compress tortill ³ Determined using TA.HD Plus texture nlyzer nd expressed s the re under the pek force curve Significnt differences were found between ll Minolt colour vlues L*, * nd b* for tortills mde with the yellow, red nd whet flours (Tble 17). Tble 17. Minolt Colour Vlues for Tortills Mde with Whet Flour Control, Whole Yellow Pe nd Red Pe Flours L* * b* 100% Whet Flour Control ± ± ± % Whole Yellow Pe Flour ± 0.5 b 0.69 ± 0.4 b ± 0.9 b 30% Whole Red Pe Flour ± 0.5 c 7.58 ± 0.6 c ± 1.3 c ¹Vlues within column with the sme letter re not significntly different (p<0.05) Sensory nlysis of the extruded sncks nd the tortills show tht products contining the red pe flower hve less pe flvour nd n overll more cceptble flvour chrcteristics then the products mde using whole yellow pe flour. Overll products mde with red pe flour retined cceptble end product qulity nd exhibited improved flvour chrcteristics. 2.6 Lb Scle Dehulling of Soybens Rtionle nd Objectives Pesticide levels were tested in the hulls nd cotyledons of soybens by processor. The objective of this study for Cigi ws to estblish lb scle method for dehulling nd splitting of soybens nd to dehull soybens tht were prt of this study. SPG Project # PRO1008 Pge 15

17 Mterils nd Methods: Four soyben smples were sourced by commercil supplier. The soybens were pitted, conditioned nd hot ir dried. The soybens were then dehulled using lb scle dehuller (Figure 10). Figure 10. Lb Scle Conditioning, Hot Air Drying nd Dehulling of Cndin Soybens Results nd Discussion Good results for dehulling soybens were chieved using similr procedure used to dehull nd split pes (Figure 11). Dehulled soybens nd the fibre frctions were sent to the processor for further testing. Figure 11. Dehulled nd Split Cndin Soybens Using Lb Scle Dehulling Method Developed t Cigi 2.7 Development of Gluten Free Products Ginger Snp Cookies Rtionle nd Objectives The use of pulse ingredients to develop gluten-free products dds vriety, nutrition nd functionlity to the growing gluten-free ingredient mrket. The objective of this study ws to develop gluten-free cookie formultion tht used split yellow pe flour s n ingredient. SPG Project # PRO1008 Pge 16

18 Mterils nd Methods Split yellow pe flour t 20% inclusion ws blended with rice nd tpioc flours nd incorported into ginger snp cookie. Formultion developed by Cigi (Tble 18) Tble 18. Gluten Free Ginger Snp Cookie Formultion Ingredient Quntity (Bkers %) White rice flour 53 Tpioc flour 27 Split yellow pe flour 20 Slt 0.7 Bking sod 2 Corn syrup 15 Sugr 30 Ground cinnmon 0.7 Ground ginger 1.1 Ground cloves 0.3 Monoglycerides 2.5 Molsses 35 Shortening 33 Wter 5 Results nd Discussion Ginger snp cookies mde with gluten free ingredients were significntly thinner nd hd greter width nd spred vlues thn the whet control cookies (Tble 19). Tble 19. Cookie Qulity (Width, Thickness, Spred) for Cookies Mde Using 100% Whet Flour nd 20% Split Yellow Pe Flour Blend. Width (mm) Thickness (mm) Spred (W/T) 100% Whet Flour Control 68.8 ± ± ± % Split Yellow Pe Flour 82.4 ± 0.14 b 9.8 ± 0.07 b 8.5 ± 0.2 b ¹Vlues within column with the sme letter re not significntly different (p<0.05) SPG Project # PRO1008 Pge 17

19 Pek Force (kg) Ginger snp cookies mde using 20% split yellow pe flour blend hd n overll firmer instrumentl texture then the cookies mde using 100% whet flour for both dy 1 nd dy 6 of testing (Figure 12). Figure 12. Pek Force Vlues of Gluten-Free nd Whet Cookies Dy 1 Dy % Split Yellow Pe Flour 100% Whet Flour Control Cookie Type Gluten-free yellow pe flour cookies were slightly thinner nd hd greter width nd spred vlues thn the whet control cookies (Figures 13 nd 14). Figure 13. Width nd Spred of Gluten-Free (left) nd Whet (right) Ginger Snp Cookies. SPG Project # PRO1008 Pge 18

20 Figure 14. Height of Gluten-Free (left) nd Whet (right) Ginger Snp Cookies. The ddition of split yellow pe flour to the ginger snp cookie formultion improved the nutritionl content of the cookies which mny gluten-free bked products re lcking. Expert pnel sensory nlysis of the cookies indicted tht the gluten-free yellow pe flour cookies mintined very cceptble ppernce, texture nd flvour chrcteristics. Cigi is currently working on gluten free tortill nd pit bred formultions. 3. New Projects Initited 3.1 Development of gluten-free products using pulse ingredients As the gluten-free food product mrket develops there is n incresed demnd for nonconventionl gluten free ingredients such s pulse flours nd frctions. Cigi will continue to develop nd test formultions for gluten free pizz crust, low expnsion chips, pst nd other bked products. 3.2 Qulity ssessment of extruded nd bked products mde using micronized whole pe nd lentil flours The effect of micronizting whole red lentils nd whole yellow pes will be determined on the end product qulity of bked goods, extruded sncks nd pst. 3.3 Influence of functionl ingredients on the end product qulity of extruded sncks mde with pulse flours. Effects of functionl ingredients such s proteins, strches, emulsifiers, sugr nd sodium chloride on the extrusion properties of pulse flours will be exmined. SPG Project # PRO1008 Pge 19

21 4. Additionl Activities Technicl support ws provided to the industry nd to reserchers s requested. Demonstrtions on pulse processing were given to Cigi course prticipnts nd visitors. Dehulling of Red Lentils ws completed s prt of CDC project on nutrient biovilbility. 5. Conference Attendnce nd Orl nd Poster Presenttions L. Mlcolmson, P. Frohlich, nd G. Boux ttended the AACC Annul Meeting nd Exposition in Hollywood FL September 30 - October 3, Two reserch posters entitled Effect of Fibre Enrichment Level nd Fibre Prticle Size on the Extrusion Properties of Split Yellow Pe Flour ( Appendix 1) nd " Use of Pulse Ingredients to Develop Helthier Bked Products (Appendix 2) were presented by Peter Frohlich nd Gin Boux respectively. P. Frohlich, nd G. Boux ttended the Ninth Cndin Pulse Reserch Workshop in Nigr Flls. Two reserch posters entitled Effect of Fibre Enrichment Level nd Fibre Prticle Size on the Extrusion Properties of Split Yellow Pe Flour ( Appendix 1) nd " Use of Pulse Ingredients to Develop Helthier Bked Products (Appendix 2) were presented by Peter Frohlich nd Gin Boux respectively. L. Mlcolmson ttended the PGDC Annul Meeting in Ssktoon, Februry 26-28, P. Frohlich delivered n orl presenttion t the Extrusion Pltforms Americ Seminr in Winnipeg on October 30, 2012 entitled Effect of Fibre Enrichment Level nd Fibre Prticle Size on the Extrusion Properties of Split Yellow Pe Flour G. Boux ttended the 3 rd Interntionl Gluten-Free Symposium on Cerel nd Beverge Products in Vienn, Austri June 12-14, P. Frohlich delivered n orl presenttions t the Buhler fcility in Uzwill Switzerlnd on June 18, 2013 entitled Enhncing Mrket Opportunities for Cndin Pulses nd Prgem Project Cigi Updte (this ctivity ws funded by the Prgem project) 6. Sttement of Expenditures for Yer 3 nd Projected Expenditures for Yer Refer to Sttement of Project Expenditures for Yer 3 prepred by CIGI finnce deprtment. 6.2 Projected Project Expenditures for Yer 4 SPG Funds for Yer 4 August 1, July 31, 2014 MPGA Funds for Yer 4 August 1, July 31, 2014 Slries & Benefits 123,105 5,000 Mteril & Supplies 5,000 5,000 Trvel 7,000 5,000 Overhed/Admin Fee 5,000 0 Equipment 5,000 5,000 Totl 145,105 20,000 SPG/MPGA Funds 75,051 10,000 SPG Project # PRO1008 Pge 20

22 6. Description of Achievement Arising From the Project to Dte (Yer 3) Frctiontion of pe nd lentil flours Understnding the effects of clssifier speed nd ir flow on the protein concentrtions of ir clssified fine frctions. Development of gluten-free products using pulse flours: ginger snp cookies nd tortills. Understnding the effects of rosting, microniztion nd dehulling of yellow pes nd red lentil on pulse pst qulity. Understnding the effects of prtil germintion of yellow pes on the qulity of pst nd extruded sncks. Anlyzing composition of red pe flour nd testing the flour in conventionl food products. Developing lb scle method for the dehulling of soybens. 7. Summry for Publiction in Power Point Mgzine The Cndin Interntionl Grins Institute (Cigi) hs completed the third yer of five yer project to enhnce mrket opportunities for Cndin pulses. During the pst yer Cigi hs continued vlue dded pplied reserch using whole pulses, pulse flours nd pulse frctions. Cigi s work included projects tht investigted the effects of dehulling, rosting, germinting nd micronizing of pes nd lentils on the nutrition nd functionlity of pulses s ingredients in food products. This reserch is importnt s enhncing nutrition nd functionlity of pulse ingredients cn mke pulse crops even more desirble nd mrketble to both the consumer nd the food industry. Following recent purchse of lbortory ir clssifier, Cigi hs been frctionting pe, lentil nd ben flours into vluble strch nd protein frctions. In ddition, Cigi hs been testing flour milled from new red pe vriety s n ingredient in tortills nd snck foods. Cigi thnks SPG nd MPGA for their continued support nd strives to ssist nd support the Cndin pulse industry in efforts to promote nd enhnce mrket opportunities for Cndin pulses. SPG Project # PRO1008 Pge 21