Peas, Lentils, Chickpeas... Pulses: Edible Dry Seeds from Pulse Plants ~ Pulsemeal: Roasted Yellow Pea Flour
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Baking Guide: Enhance the Nutritional Profile of Baked Goods with Pulses as Ingredients USA Dry Pea & Lentil Council Peas, Lentils, Chickpeas... Pulses: edible dry seeds from pulse plants ~ Pulsemeal: roasted yellow pea flour Nutritionally powerful. Dry peas are functional food market expected to grow from ing with natural fiber from whole foods is no among the most powerful of pulses. Their nu- $25 billion to almost $40 billion by 2011. fad. Both the American Heart Association and tritional importance dates back almost 10,000 the American Dietetic Association continue to years BC when the protein and energy in these Practical and naturally wholesome. emphasize the vital role that natural sources of legume seeds were essential to developing civi- Within the last two years, 65% of consumers dietary fiber play in maintaining good health. lizations. Even in these modern times the high report a greater interest in healthy eating, ac- quality protein, natural dietary fiber and ben- cording to market research from Tate and Lyle. Good ‘carbs’ are slow ‘carbs’. Closely eficial starch in dry peas is difficult to match. The nutritional components in pulses such as behind the clamor for fiber, listen for the buzz Today, pea derivatives such as roasted pea flour pea flour can contribute to food product for- about the benefits of low “GI” foods. Pulses (peasemeal), pea flour protein concentrates, mulations that address these growing concerns such as dry peas have a low glycemic index pea fiber and starch isolates have emerged as about digestive and cardiovascular health as (GI), meaning a complex, slowly-digesting functional food ingredients that deliver fresh well as weight control and diabetes. starch or carbohydrate portion that prevents marketing appeal. In fact, pulses are actually sharp spikes in blood sugar levels. These listed twice (in both the protein and vegetable Fiber with fringe benefits. Fiber leads blood sugar spikes not only are problematic categories) in USDA’s Food Guide Pyramid. the consumer wish list. That’s understandable; for diabetics, but can lead to obesity and may USDA reports that only 1 in 5 Americans get present an increased risk for atherosclerosis in Comprised of 25%-27% dietary fiber—both the recommended daily amount of fiber, with the non-diabetic population. soluble and insoluble—as well as resistant most of us consuming less than half recom- starch and high quality protein, pea flour A staggering 23.6 million people—and mended levels. The good news is that nearly is well suited for a wide range of healthy more than 1 in 10 Americans over the age of 50% of today’s consumers be- food and baking applications. With rates 20—now have diabetes. This has lieve that fiber can actually taste of obesity, diabetes and heart disease now prompted the American Diabetes good and boasts benefits be- routinely described as “epidemic” in the U.S. Association (ADA) to state that yond regularity. Indeed, survey food products that “the intake of low glycemic index results incorporate pulses are foods that are rich in fiber and from increasingly appropri- other vital nutrients [such as the ate and more market- pulses] should be encouraged 2008 able than ever. both for the general population Inter- as well as those with diabetes.” These unhealthy na- Beyond diabetes prevention, weight-related trends tional Food Informa- high glycemic index diets may also be associ- have prompted a tion Council, found ated with elevated triglycerides, another heart surge in consumer that 77% of consum- disease risk factor. Recent scientific evidence demand as well as ers are proactively found that following a low GI diet over many regulatory pressure trying to consume years significantly lowered coronary heart for food staples that additional fiber. With disease risk. combine new nutri- more than 10 grams tional relevance with of natural dietary fiber Pea is for protein. With twice the protein familiar taste and tex- per ¼ cup, pea flour of cereal grains, dry peas deliver an astounding ture. Pulses and their in your formulation makes that task easy. The 8 grams of high quality, low-fat, all-vegetable derivatives can help specialty and commercial scientific jury is still debating the risk/benefit protein per ¼ cup. Rich in lysine, dry peas bakers and pasta processors grab a piece of a ratio of manufactured fiber sources. But fortify- and pea flour have an amino acid balance 1 USA Dry Pea & Lentil Council : Baking Guide for Pulse Ingredients that compliments cereal grain proteins. It’s products. The scientific evidence continues to range of food product applications. It’s mild, precisely because of the quantity and quality of underscore Zinc’s important role in disease re- toasty flavor benefits a wide range of bakery protein that this pulse is a venerable staple in sistance and immunity. Pulses such as dry pea goods. Non-allergen and gluten-free, with a hunger relief programs world-wide. This also flour provide a ‘natural’ option for both Folate low-glycemic index, it’s also tailor-made for makes pea flour and pea protein isolates and and Zinc enrichment. specialty bakery products. concentrates especially well-suited for protein- enriched baking and snack food applications Fault-free and “green.” Pea flour and its “Pea”rfect” fiber and protein solu- demanded today. derivatives let food processors tap into growing tion. Adding roasted pea flour to your ingredi- Peas are a natural source of both Folate and consumer awareness about what constitutes ent mix is an instant way to enrich the fiber and Zinc. Providing about 125 mcg of Folate, just a “healthy” product. This ingredient is tailor protein content of snack bars, pasta, breads a cup of this pulse provides 37% of the RDA made for low-fat or fat-free formulas that are and other baked goods without altering appear- for Folate. Because of its important role in also GMO-free, non-allergen, gluten-free and ance, taste or texture. And it’s economical, preventing birth defects, Folate enrichment is cholesterol free. And, few other ingredients especially when compared with fiber-fortifying now a requirement for many U.S. baked prod- can claim to be as environmentally healthy. gums or soy protein products. Light golden in Pulse plants such as peas color, yellow pea flour comes roasted and/or Dry Pea Flour Analysis use less water and require steam-treated depending on the functional Value Per 100 Grams no chemical fertilizer. In attributes desired. This pre-cooking process fact, they actually replenish gives pea flour superb stability with longer Nutrients Dry Pea % Daily Value natural soil nitrogen as they shelf life and flavor. Calories (kcal) 365.0 grow, improving the soil Yellow pea flour contains 25-27% all-natu- Calories from Fat (kcal) 20.0 in the process. This low ral dietary fiber—both soluble and insoluble. Fat (g) 2.2 3 energy use is why pulses Although some products will accept 30% or Saturated Fat (g) 0.0 such as peas are called a more without formula changes, adding just Trans Fatty Acid (g) 0.0 “magical crop,” as healthy 7% to your recipe can boost fiber by 1.4 grams. Cholesterol (mg) 0.0 to grow as they are to eat In fact, every 10 grams or ¼ cup of pea flour Sodium (mg) 15.0 1 and perfect for products hikes both protein and dietary fiber by a hefty Carbohydrates (g) 65.0 22 with a “green” story to tell. 2.5 grams. That same ¼ cup also delivers 8 Dietary Fiber (g) 25.5 102 grams of natural, high quality all-vegetable Total Sugars (g) 8.0 The functional, protein. Rich in lysine, with twice the protein Protein (g) 23.5 47 practical “pulse.” (22.8%), pea flour has an amino acid profile Calcium (mg) 55.0 6 These are challenging that complements cereal grains. Iron (mg) 4.4 25 times for bakers and snack Potassium (mg) 981.0 28 makers. The daily bar- A Folate fortress. When added to your Zinc (mg) 3.0 20 rage of headlines about baked good formulas, pea flour can signifi- Vitamin A- IU (IU) 149.0 3 obesity, heart disease and cantly reduce the need for additional Folate Vitamin C (mg) 1.8 3 diabetes has Americans fortification. Typical of all legumes, pea flour is Thiamin (mg) 0.7 48 hungry to feel good about a natural and substantial source of this crucial Riboflavin (mg) 0.2 13 what they eat. Yet they still B vitamin as well as Zinc. And, if it’s a specific Niacin (mg) 2.9 14 demand great taste and attribute you’re after, concentrated fractions of Vitamin B-6 (mg) 0.2 9 convenience. Now you can pea fiber, protein and starch are also commer- Folate, total (mcg) 274.0 69 satisfy this new appetite for cially available. Compiled from the data provided by USDA database and the delicious and nutritious ESHA Genesis SQL software by harnessing the power Not your typical low-fat flavor of pulses. Indeed, food enhancer. Besides enriching fiber and ml Grams Ounces Calories scientists are discover- protein, precooked pea flour is an excellent 1 cup pea flour 235 139 5 507 ing that these natural way to improve flavor attributes in a variety of 1 Tbls pea flour 14 8 0 30 legumes seeds are also baked goods. Low in fat (2.5%), and highly Results may vary by moisture, temperature and particle size of pea highly functional ingredi- unsaturated at that, pea flour has no choles- flour. ents. Roasted pea flour is terol, yet gives low fat products structure and a prime example. Made vital nutritional value. High in slowly digestible from milled yellow peas, starch and resistant starch, both contribute ucts, including bread.