year 2 progress report - manitoba pulse & soybean … · web viewunderstanding the relationship...

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

SPG Project # PRO1008

Progress Report: Year 2 (August 1st, 2011 – July 31st, 2012)

Submitted to:

Saskatchewan Pulse Growers and Manitoba Pulse Growers Association

by:

Peter Frohlich, Technical Specialist, Pulses

Gina Boux, Technologist, Pulses

Linda Malcolmson, Manager, Special Crops, Oilseeds and Pulses

Canadian International Grains Institute (Cigi), Winnipeg MB

Progress Report for Year 2: Enhancing World Markets For Canadian Pulses Through Secondary Processing and Value Added Research (SPG Project # PRO1008)

1. Project Advisory Committee

The Project Advisory Committee meeting was held on January 12th 2011 in Saskatoon, SK. Committee members in attendance included:

L. Malcolmson, Cigi (Chair)P. Frohlich, Cigi (via conference call)G. Boux, CigiC.Lynn, SPGR. Froese MPGAP. Watts, Pulse Canada (via conference call)T. Warkentin CDCR. Tyler, University of SaskatchewanG. O'Hara, Parrheim FoodsM. Hughes, Best Cooking Pulses (via conference call)

2. Progress Report on Projects:

2.1 Relationship between water hydration properties, 100-seed weight and cooking time of split yellow and green peas (A separate report on this study is being prepared).

Rationale and Objectives:Understanding the relationship beween the physical properties of peas and the cooking time of split peas may allow for the prediction of cooking time based on the physical properties of the seed. This study was undertaken to examine the relationship between hydration properties, 100-seed weight, and cooking time of split yellow and green peas. The study was undertaken in collaboration with Dr. Tom Warkentin, CDC.

Materials and Methods:Four varieties of yellow peas and four varieties of green peas grown at two locations in Saskatchewan in three replicated plots were provided by the CDC. A sub-sample of 100 seeds from each sample of peas was weighed as a measure of 100-seed weight. The peas were dehulled and split using a Satake Grain Testing Mill (Model TM05, Satake Engineering Co., Japan). Split seeds were tested for water hydration capacity at 16 hours according to AACC International (2007) method 56-35.01 and for their hydration coefficients according to the method of An et al (2009) with modifications. Cooking time of the split seeds was determined according to the Australian Pulse Quality Method (APQ 102.1) with modifications.

Results and Discussion: Correlation coefficients calculated on the combined data for both split yellow and green peas are provided in Table 1. Both 100-seed weight and hydration coefficient at 5.5 hours were found to correlate with cooking time (r=0.580, p<0.0001 and r=0.599, p<0.0001 respectively). In addition, a strong linear correlation was found between 100-seed weight and hydration coefficient at 5.5 hours (r=0.958, p<0.0001). These findings suggest it is possible to predict the cooking time of split yellow and green peas based on the physical properties of the seeds. .

Table 1. Correlation Coefficients for Combined Data for Split Yellow and Green Peas

Variable by VariableCorrelationCoefficient N3

Hydration Coefficient at 5.5 hrs Cooking Time 0.599²

48

Hydration Capacity at 16 hrs Cooking Time 0.193¹48

100-Seed Weight Cooking Time 0.580²48

100-Seed Weight Hydration Coefficient at 5.5 hrs 0.958²48

100-Seed Weight Hydration Capacity at 16 hrs 0.306²48


Hydration Coefficient at 5.5 hrs Hydration Capacity at 16 hrs 0.351²

48

¹ Pearson correlation coefficient (r)² Spearman’s ρ correlation coefficient (r)3n= 8 varieties x 2 growing locations x 3 plot replications

2.2 Hydration Properties and Cooking Time of Low Phytate Yellow Peas

Rationale and Objectives: The objective of this study was to compare the hydration properties and cooking time of two low phytate pea lines with a standard yellow pea variety, CDC Bronco. This study was done in collaboration with Dr. Tom Warkentin, CDC.

Materials and Methods:Two low phytate yellow pea lines and a CDC Bronco were provided from the CDC. The peas were dehulled and split using a Satake Grain Testing Mill (Model TM05, Satake Engineering Co., Japan). The split seeds were tested for water hydration capacity at 16 hours according to AACC International (2007) method 56-35.01 with modifications. Hydration coefficients of the split seeds were determined according to the method of An et al (2009) with modifications. Cooking time was determined according to the Australian Pulse Quality Method (APQ 102.1) with modifications.

Results and Discussion: Both low phytate lines had higher water hydration capacities at 16 hours and had higher hydration coefficients throughout the soaking period than CDC Bronco (Figures 1 and 2 respectively). This appeared to have influenced the cooking times of the split peas with the two low phytate pea lines having longer cooking times than CDC Bronco (Figure 3).

Figure 1. Hydration capacity at 16 hours for split CDC Bronco and low phytate yellow peas

CDC Bronco Low Phytate 1 Low Phytate 290.092.094.096.098.0

100.0102.0104.0

Sample

Hydration Capacity (%)

Figure 2. Hydration rate curves for split CDC Bronco and low phytate yellow peas


0 1 2 3 4 5 6 241.0

1.2

1.4

1.6

1.8

2.0

2.2

CDC BroncoLow Phytate 1Low Phytate 2

Time (h)

Hydration Coef -ficient

Figure 3. Cooking times for split CDC Bronco and low phytate yellow peas

CDC Bronco Low Phytate 1 Low Phytate 220.021.022.023.024.025.026.027.028.029.030.0

Sample

Cooking Time (min)

2.4 Dehulling and Splitting Properties of Degraded Red Lentils

Rationale and ObjectivesPoor growing conditions in 2010 resulted in the downgrading of red lentils due to wrinkling of the seed coat and the subsequent difficulty in removing the seed coat during dehulling. The objective of this study was to gain knowledge on the effects of moisture content on the dehulling and splitting quality of degraded red lentils.

Materials and MethodsTwo red lentil samples from the 2010 growing season were received from commercial processors. One sample was graded as #2 quality and was sourced from Harris, SK. The other sample was graded #3 quality and was sourced from North Battleford, SK. The lentils were tempered to 11.5, 12.5 and 13.5% moisture content prior to dehulling and splitting using a Satake pearler. Milling efficiencies of the samples were compared using a method cited in Wang 2005.

Results and DiscussionFor both samples, the milling efficiencies were higher for the lentils processed at the lower moisture levels (Figure 4). Across all moisture levels, the milling efficiency of the #3 lentil sample was lower than the #2 quality sample indicating that quality of the raw material is critical for obtaining high milling efficiency. This study has shown that the poor initial quality of the seed can be partially offset by adjustment of the moisture content of the seed prior to processing.


Figure 4. Effect of moisture content on the milling efficiency of degraded red lentils

11.5 12.5 13.50.0

20.0

40.0

60.0

80.0

100.0

Quality # 2 Quality # 3

Moisture Content (%)

Milling Efficiency (%)

2.4 Effect of Fibre Addition and Fibre Particle Size on the Extrusion Properties of Split Yellow Pea Flour (A separate report on this study is being prepared).

Rationale and ObjectivesThe fibre rich hull fraction from yellow peas is a bi-product of the dehulling and splitting process. This fraction can be incorporated into extruded puffed snack formulations to improve the fibre content of these products. The objective of this study was to examine the effect of fibre addition and fibre particle size on the extrusion properties of split yellow pea flour.

Materials and MethodsSplit yellow pea flour and pea hulls were acquired from commercial suppliers. Pea hulls were pin milled at 10, 15, 18 and 22K rpm to produce fibre fractions differing in particle size distributions. Fibre fractions were added to split yellow pea flour at 5, 10, 15 and 20% and extruded into a puffed snack using a Clextral EV-25 twin screw extruder.

Results and DiscussionAs the fibre levels increased the expansion ratio decreased on average from 4.16 to 2.93 (Figure 5) and the bulk density increased from 0.03 to 0 .04 g/cm³ (Figure 6). Increased fibre levels also resulted in a decrease in b* (yellowness) on average from 29.64 to 27.79 and a decrease in instrumental crispness values (results not shown). Fibre particle size did not affect bulk density, colour or texture of the snacks. The addition of finely milled fibre (milled at 22K rpm) resulted in a decrease in the expansion ratio at the 20% inclusion level. Overall, the addition of pea hull fiber to split yellow pea flour had an effect on the quality of the extruded product which was more pronounced for the finer milled fibre added at the higher inclusion level.

Figure 5: Effect of fibre addition and particle size on the expansion ratio of extruded puffed snacks made with split yellow pea flour


10K 15K 18K 22K0.00

1.00

2.00

3.00

4.00

Control5% Fibre10% Fibre15% Fibre20% Fibre

Pin Mill Speed (rpm)

Expansion Ratio

Figure 6: Effect of fibre addition and particle size on the bulk density of extruded puffed snacks made with split yellow pea flour

10K 15K 18K 22K0.0000.0050.0100.0150.0200.0250.0300.0350.0400.045

Control5% Fibre10% Fibre15% Fibre20% Fibre

Pin Mill Speed (rpm)

Bulk Density (g/cm³)

2.5 Formulation of Crackers with Pea Hull Fibre

Rationale and ObjectivesThe objective of this study was to develop a cracker formulation that incorporated 4-6 g of dietary fibre per serving. This work was done at the request of Dr. Wendy Dahl, University of Florida for a clinical study she will be undertaking to measure the health benefits of adding pea hull fibre to the diet.

Materials and MethodsPea hull fibre was acquired from a commercial supplier. Crackers were produced using a modified commercial bakery formula containing 80% wheat flour and 20% pea hull fibre (Table 2).

Table 2: Cracker Formulation

Ingredient Bakers %1

Refined Wheat Flour (CPSR) 100

Pea Fibre 30.9

Shortening 11.7

Corn Syrup 7.0

Salt 1.9

Tartaric Acid 0.5

Baking Soda 0.5

Water (21°C) 76.0 Figure 7. Crackers made with 20% pea hull fibre.


Fresh Yeast 0.7

Total 229.21Weight of ingredient/weight of wheat flour

Results and DiscussionAcceptable high fibre crackers were made using pea hull fibre (Figure 7). A 28 g serving (3-4 crackers depending on the size of cracker) delivered 4.5 g of fibre.

2.6 Comparison of Yellow and Dun Peas for their Hydration Properties and Suitability for Vadais

Rationale and ObjectivesSri Lanka is a large importer of yellow peas from Canada and dun peas from Australia. A common Sri Lankan product made from peas is a deep fried snack called Vadais. This study was undertaken to compare the hydration properties of yellow and dun peas and to examine their suitability for making Vadais.

Materials and MethodsYellow peas (CDC Golden) and dun peas (Kaspa) were provided by the CDC. The peas were dehulled and split using a Satake Grain Testing Mill (Model TM05, Satake Engineering, Japan). Split peas were evaluated for their water hydration capacity at 16 hours using the AACC International Method (56-35.01) with modification. Hydration coefficients of the split seeds were determined according to the method of An et al (2009) with modifications. To prepare the Vadais, 1 cup of split peas was soaked in water for 2 h at room temperature, drained, and patted dry on paper towel. The soaked seeds were placed in a food processor along with 1 onion, 1 jalapeno pepper (seeds removed), 2 cloves of garlic, 1 tsp curry powder and 1 tsp fennel seed and processed until finely chopped. The mixture was shaped into thin patties and deep fried in canola oil at 350°C for 1 min 30 sec. The fried patties were removed from the oil and drained of excess oil by spinning in the frying basket for 1 min. Results and DiscussionKaspa had a greater water absorption rate than CDC Golden (Figure 8) but both varieties had similar water hydration capacities at 16 hours (Figure 9).

Figure 8. Hydration rate curves for split CDC Golden and Kaspa peas

0 1 2 3 4 5 6 241.00

1.20

1.40

1.60

1.80

2.00

2.20

CDC GoldenKaspa

Time (h)

Hydration Coef -ficient

Figure 9. Water hydration capacity at 16 hours for split CDC Golden and Kaspa peas


CDC Golden Kaspa0.00

0.50

1.00

1.50

2.00

Variety

Hydration Capacity (%)

Vadais made with yellow peas (CDC Golden) were lighter in colour (Figure 10), had a crunchier texture and more intense flavour and held together better during frying than Vadais made with dun peas (Kaspa). The greater water absorption rate exhibited by the Kaspa peas likely contributed to the softer texture and difficulty in holding together during frying. Both yellow and dun peas can be used to make Vadais but the quality of the end-product will be very different.

Figure 10. Appearance of Vadais made with split CDC Golden and Kaspa peas

2.8 Relationship Between the Compositional and the Sensory Characteristics of Cooked Peas and Lentils (A separate report on this study is being prepared).

Rationale and ObjectivesA study was undertaken to examine the relationship between the compositional properties and the odour and flavour properties of cooked peas and lentils. The study was undertaken in collaboration with Dr. Joe Panozzo of the Grain Quality Department of Primary Industries in Victoria, Australia.

Materials and MethodsTable 3 summarizes the market classes, varieties and country source of the peas and lentils included in the study. Cigi evaluated the cooked samples for their odour and flavour properties using a trained panel comprised of 9 panelists. Panelists rated the peas for 6 odour attributes (pea, sweet, brothy/cooked vegetable, earthy, hay, metallic) and 3 flavour attributes (pea, sweet, bitter) and the lentils for 4 odour attributes (peppery, sweet, brothy/cooked vegetable, hay) and 3 flavour attributes (peppery, sweet, bitter) using 7 point semi-structured intensity scales. Dr Panozzo’s group measured the samples for various compositional parameters including isoflavones, phytosterols, phenols, stannols, starch amylases, amylose/amylopectin, total starch and resistant starch.

Table 3: Summary of Pea and Lentil Samples Peas Lentils

Market Class Variety Location Market

Class Variety Location


Kaspa (dun pea)

CDC Golden (yellow pea)

Yellow CDC Meadow Canada Red CDC Rosetown Canada

Yellow CDC Golden Canada Red 2154S-4(Redcoat) Canada

Yellow Agassiz Canada Red 3114-CDC Maxim Australia

Yellow Cutlass Canada Red Aldinga Australia

Yellow Strut Australia Red PBA Bounty Australia

Green CDC Tetris Canada Red PBA Jumbo Australia

Green Cooper Canada Red Nugget Australia

Green DC Pluto Canada Red Nipper Australia

Green CDC Striker Canada Red Northfield Australia

Dun Kaspa Australia Red PBA Blitz Australia

Dun PBA Gunyah Australia Red Digger Australia

Dun PBA Twilight Australia Red PBA Flash Canada

Dun PBA Oura Australia Green 3056-12 (CDC QG-1) Canada

Dun Yarrum Australia Green CDC Greenland Canada

Dun Parafield Australia Green CDC Improve Australia

Green Boomer Australia

Spanish brown 3097-7 (CDC SB-2) Canada

French green IBC-188 (Peridot) Canada

Results and DiscussionPanelists were able to detect differences in odour and flavour properties between the varieties evaluated within each market class. Results for yellow peas are presented in Figures 11 and 12. The data will be analyzed for statistical differences. Dr. Panozzo’s group is currently completing the analysis on their data.

Figure 11. Mean Panelist Scores for the Odour Attributes of Cooked Yellow Peas

Pea Sweet Br/Ck Veg

Earthy Hay Metallic0

1

2

3

4

5

ReferenceSturtCutlassCDC MedowCDC GoldenAgassiz

Attribute

Panelist Score

Figure 12. Mean Panelist Scores for the Flavour Attributes of Cooked Yellow Peas


Pea Sweet Bitter0

1

2

3

4

5

ReferenceSturtCutlassCDC MedowCDC GoldenAgassiz

Attribute

Panelist Score

2.8 Evaluation of the Sensory Characteristics of Red Cotyledon Peas

Rationale and ObjectivesThe objective of this project was to evaluate the sensory characteristics of a red cotyledon pea line developed by the CDC.

Materials and MethodsA trained sensory panel evaluated the cooked odour and flavour characteristics of a red cotyledon pea line (2710-1) compared to a reference yellow pea sample (CDC Golden). The red cotyledon was provided by CDC whereas CDC Golden was sourced from a commercial supplier. Panelists rated the cooked peas using the same sensory protocols as described above. .

Results and DiscussionThe cooked whole peas are shown in Figure 13. There was a noticeable difference in the colour of the yellow and red cotyledon peas although this difference was not as noticeable after cooking. The red cotyledon peas exhibited a more intense sweet odour and a lower pea and brothy/cooked vegetable odour than the CDC Golden peas (Figure 14). Similar intensities were found between the two pea samples for the other odour attributes. The red cotyledon peas had a similar score for pea flavour, but a much lower score for sweetness and bitterness compared to the CDC Golden peas (Figure 15).Figure 13: Appearance of cooked red cotyledon peas and reference yellow pea

Figure 14. Mean panelist scores for odour attributes of cooked red cotyledon (2710-1) and the reference yellow (CDC Golden) peas


Pictured left to right: Reference yellow pea (CDC Golden), red cotyledon pea (2710-1)

Pea Sweet Br/Ck Veg Earthy Hay Metallic0

1

2

3

4

5

Reference

Red Cotyledon Peas 2710-1

Attribute

Panelist Score

Figure 15. Mean panelist scores for flavour attributes of cooked red cotyledon (2710-1) and the reference yellow (CDC Golden) peas

Pea Sweet Bitter0

1

2

3

4

5

Reference

Red Cotyledon Peas 2710-1

Attribute

PanelistScore

2.9 Fractionation of Peas

Rationale and ObjectivesTo increase Cigi’s understanding of fractionation technology using air classification.

Materials and MethodsInitial studies were undertaken to understand the factors that can affect fractionation yields and quality of split yellow pea flour using the Hosokawa Alpine laboratory scale air classifier (model 100 MZR). The effect of speed and air flow on yields and protein content of the coarse fraction was examined.

Results and DiscussionFigure 16 illustrates the effect of classifier speed and air flow on the yield and protein content of the coarse fraction obtained. As classifier speed increased from 4,000 to 10,000 rpm there was an increase in yield and protein content of the fraction. Greater yields were found using lower air flows but this didn’t always result in the highest protein level. The lowest protein and highest yield was achieved using an air flow of 30m3/h at a classifier speed of 4,000 rpm.

Figure 16: Effect of classifier speed and air flow on yield and protein content of the coarse split yellow pea fraction


4000 5000 6000 7000 8000 9000 100000

10

20

30

40

50

60

70

80

90

46 m³/h (air flow) 60 m³/h (air flow)30 m³/h (air flow)

Classifier Speed (rpm)

Yield (%)

15.018.2

14.8

14.3 ← Protein (%)

14.2

16.3

17.2

20.211.512.5

21.3

14.4

15.7

18.6

24.1

23.5

17.2

2.10 Participation in the AACCI Approved Methods Ring Test to Develop an Instrumental Method to Measure the Texture of Cooked Pulses

Rationale and ObjectivesCigi participated in a second ring test to validate an instrumental method for determining the firmness of cooked pulses for the Approved Methods Committee of the American Association of Cereal Chemists International.

Materials and MethodsFirmness of cooked yellow peas, chickpeas, pinto beans, navy beans and green lentils was determined using a texture analyzer (model TX.HD.Plus, Stable Micro Systems, Surrey, UK). Firmness was defined as the maximum force per gram (N/g) of cooked sample.

Results and DiscussionResults were submitted to Dr. Ning Wang, Chair of the AACC Grain Legume Technical Committee for final review of the proposed method.

2.11 Promotion of Pulses and Pulse Ingredients at IFT Food ExpoG. Boux assisted the Canadian pulse industry at their booth at the Institute of Food Technologists (IFT) Food Expo in Las Vegas, June 25-28, 2012. Also present at the booth was T. Der from Pulse Canada and P. Phillips from the Boffin’s Club, Saskatoon. IFT’s attendance this year was 18,000 registrants and 900 exhibitor companies. The booth was part of the Canadian Pavilion which hosted the Taste of Canada


counter where pulse inspired foods were featured. One of the featured products was a breakfast bar created by Chef Phillips which used pea crisps extruded at Cigi using split yellow pea flour.

3. New Projects Initiated

3.1 Development of gluten-free products using pulse ingredients With increased demand for gluten-free/non-wheat food products, Cigi will undertake the testing and development of gluten free formulations including pizza crust, pasta, low expansion chips and lentil couscous.

3.2 Fractionation of Pulse FlourCigi will continue to undertake studies on the fractionation of pulses including the testing of commercial samples using the laboratory scale air classifier.

4. Additional Activities During this reporting period, Cigi expanded its pulse testing capabilities through the acquisition of

the Mastersizer Particle Size Analyzer for measuring the particle size distribution of flours and powders and the Hosokawa Alpine air classifier for fractionation of flours based on particle size and density.

Technical support was provided to the industry and to researchers as requested. Demonstrations on pulse processing and current research activities were given to Cigi course

participants and visitors.

5. Conference Attendance and Poster Presentations L. Malcolmson, P. Frohlich, and G. Boux attended the AACC International Annual Meeting and

Exposition in Palm Springs, CA October 16-19. A research poster entitled “Suitability of Pulse Flours in Extruded Products” was presented (Appendix 1). Cigi also participated as an exhibitor to further communicate research findings and to promote the use of pulses and pulse ingredients.

L. Malcolmson and G. Boux attended Pulse Days in Saskatoon, SK, January 10-11, 2012. P. Frohlich attended the Prairie Grain Development Committee Meeting in Banff AB, February 21-

23, 2012 as a member of the Prairie Recommending Committee for Pulses & Special Crops. G. Boux attended the 2012 IFT Annual Meeting and Food Expo in Las Vegas NV, June

25-28, 2012.


6. Statement of Expenditures for Year 2 and Projected Expenditures for Year 3

6.1 Refer to Statement of Project Expenditures for Year 2 prepared by CIGI finance department.

6.2 Projected Project Expenditures for Year 3

SPG Funds for Year 3

August 1, 2012 - July 31, 2013

MPGA Funds for Year 3

August 1, 2012 - July 31, 2013

Salaries & Benefits 120,690 5,000Material & Supplies 5,000 5,000Travel 7,000 5,000Overhead/Admin Fee 5,000 0Equipment 5,000 5,000Total 142,690 20,000SPG/MPGA Funds 73,845 10,000AMP/Gov’t Matching Funds*

68,845 10,000

*Government matching funds are equal to SPG & MPGA contributions minus the overhead/admin fee

7. Description of Achievement Arising From the Project to Date Determination of the relationship between hydration properties, 100-seed weight and cooking time

of yellow and green split peas. Examination of the cooking and hydration properties of low phytate yellow peas. Investigation of the dehulling and splitting properties of degraded red lentils. Examination of the effect of pea hull fibre addition and pea hull particle size on the extrusion

properties of split yellow pea flour. Development of a high fibre cracker formulation. Comparison of split yellow peas and dun peas for their hydration properties and use in making

Vadais, a traditional Sri Lankan fried snack food. Characterization of the odour and flavour properties of cooked peas and lentils of different market

classes and genotype. Comparison of the odour and flavour properties of cooked red and yellow cotyledon peas. Initiation of studies on the fractionation of pulse flours. Participation in the AACC International ring test to establish an instrumental method to measure

the texture of cooked pulses. Promotion of pulses at the AACC International conference and at the IFT conference and expo.

8. Summary for Publication in Power Point MagazineThe Canadian International Grains Institute (Cigi) has completed the second year of a five year project to undertake pulse quality and value-added research. During the past year Cigi has completed a study on the effect of seed coat wrinkling on the dehulling and splitting properties of Canadian red lentils, examination of the hydration and cooking properties of low phytate peas, and characterization of the flavor properties of peas and lentils of different market classes and genotypes. Cigi has also been working with CDC to determine the relationship between hydration properties, 100-seed weight and cooking time of split peas and to evaluate a red cotyledon pea breeding line. Cigi also completed a study to examine the effect of pea hull fibre addition on the extrusion properties of split yellow pea flour and compared the quality of split yellow peas and dun peas in a traditional Asian fried snack food. Through the development


of a high pea fibre cracker formulation, Cigi supported the ongoing clinical research investigating the health benefits of pulses. Cigi is continuing its research on fractionation of pulses and will be initiating a new study to look at the use of pulse ingredients in gluten-free applications. Through these efforts, Cigi aims to provide support to all sectors of the pulse industry and to serve as a resource for breeders, processors, food manufacturers and pulse researchers.


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