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Pulse-based snacks as functional foods: Processing challenges and biological potential.

Alejandro Escobedo1, Luis Mojica1

  • 1Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, México.

Comprehensive Reviews in Food Science and Food Safety
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Summary

Pulse-based snacks offer a nutritious alternative, boosting protein and fiber while reducing fat. Pretreatment is key to reducing antinutrients and ensuring consumer acceptance for these functional foods.

Keywords:
Pulsesbakingdeep-fat fryingextrusionfunctional foodssnacks

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Area of Science:

  • Food Science and Technology
  • Nutritional Science
  • Functional Foods

Background:

  • Pulse consumption remains stagnant despite recognized nutritional and health benefits.
  • Incorporating pulses into snacks is a strategy to meet consumer demand for healthy food options.
  • Challenges include reducing antinutritional factors and ensuring consumer acceptance of pulse-based snacks.

Purpose of the Study:

  • To review methods for producing snacks with at least 50% pulse content.
  • To assess the impact of pulse inclusion on nutritional composition and antinutritional factors.
  • To evaluate sensory acceptance and health benefits of pulse-based snacks.

Main Methods:

  • Review of snack production methods, focusing on pulse substitution for cereals or tubers.
  • Analysis of nutritional composition (protein, fiber, fat) and antinutritional factors.
  • Assessment of sensory acceptance and existing health benefit evaluations.

Main Results:

  • Extruded pulse snacks are high in protein and fiber, low in fat; baked snacks have moderate levels.
  • Pretreatment methods (soaking, dehulling, fermentation, etc.) are crucial for reducing antinutrients.
  • Pulse-based snacks generally show good sensory acceptance, though further rigorous evaluation is recommended.

Conclusions:

  • Pulse-based snacks can significantly improve the nutritional profile of commercial snacks.
  • Further scientific validation is needed to confirm the health benefits of pulse consumption in snack form.
  • Pulse-based snacks present a viable, cost-effective, and sustainable alternative for the food industry.