Pulses purees as new techno-functional ingredients: production, characterisation, techno-functionality and applications

There is a growing demand for simple and natural foods encouraging the food industry to develop and reformulate food products with shorter ingredient list. In this context, the use of whole pulses to develop a new food ingredient without the production co-products was studied. Red lentils were cooked and ground to produce purees. The structure of the different particles in this complex system and their impact of rheological properties of the purees were investigated to unravel some potential uses in food formulation.