103: Coproducts From Pulse Ingredients Processing: Valorization and Application in Food Products

Moderators: Nagul Naguleswaran, PhD; Elena De La Peña, PhD Presenters: Elena De La Peña, PhD, Luca Serventi, PhD, Rana Mustafa, PhD, Janelle Courcelles, MSc

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10 Comments

Go to the profile of Elena Resta
Elena Resta 5 months ago

Thank you all, this cluster of presentation has been very interesting. Are there pH, temperature and process restriction in applying acquafaba? 

Go to the profile of Luca Serventi
Luca Serventi 4 months ago

Thank you for your comment. Yes, pH affects the foaming and emulsifying abilities of Aquafaba. Performance is good at a wide range of pH. These papers address the topic: https://doi.org/10.1016/j.foodhyd.2019.05.041 https://doi.org/10.1016/j.ijgfs.2019.100177 

Temperature has been considered as well: https://doi.org/10.1016/j.lwt.2020.109831

Go to the profile of Amanda Rupley
Amanda Rupley 5 months ago

Thank you for the presentation!  Sending loads of positive vibes to you all for a successful launch of Virtual SHIFT20!  -Amanda Rupley, Dallas TX

Go to the profile of Celia Schlosser
Celia Schlosser 5 months ago

Thank you fofr the presentations!

Go to the profile of Susan Parker
Susan Parker 5 months ago

Thank you to the presenters. Definitely a useful and interesting area of research. Seeing waste, like pea starch from separation of pea protein, diverted into useful products is a good thing. I'm curious to see where the aquafaba research leads as well. Thank you.

Go to the profile of Luca Serventi
Luca Serventi 4 months ago

Thank you for your interest.

There is a potential for growing applications of starch, fiber and water from legumes: texture, nutrition and more. It can only grow from here.

Go to the profile of Lydia Waterman
Lydia Waterman 5 months ago

Great job! I can't wait to see liluva and other byproducts in future upcycled products!

Go to the profile of Betsy Laakso
Betsy Laakso 5 months ago

Thank you

Go to the profile of Tiantian Lin
Tiantian Lin 4 months ago

Great topic and nice presentations. Now so much attention has been paid to plant or pulse protein. How about the byproducts like fiber, starch, or even the soaking water? My Ph.D. research is also about beans and bean fiber. I enjoyed this section and learned a lot. Thank you all!

Go to the profile of Luca Serventi
Luca Serventi 4 months ago

Thank you for your interest. Beans processing generates by-products rich in fiber, including Liluva (soaking and boiling of haricot beans). Both texture and nutrition can benefit from these ingredients (https://doi.org/10.100/978-3-030-42468-8_3  https://doi.org/10.1007/978-3-030-42468-8_7). Your research sounds interesting and could connect to upcycling.