Pulse Chemistry and Technology

This book will serve as a comprehensive text book for undergraduate and postgraduate students, providing an up-to-date insight into pulse science, processing and technology.

Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for food science and technology graduates. This book aims to address this oversight, starting with a chapter highlighting the importance of pulses, their production and consumption trends. The coverage in subsequent chapters provides details on the physical and chemical characteristics of pulses, starches, proteins and minor constituents in them and then how they are processed and used. Cooking quality, analysis and the value of the food products will all be examined with the final chapter reviewing the regulatory and legislative requirements for pulses. This book will serve as a comprehensive text book for undergraduate and postgraduate students, educators, industry personnel involved with grain processing and to some extent researchers providing an up-to-date insight into pulse science, processing and technology.

Introduction; Physical Characteristics; Chemical Characteristics; Legume Starches; Pulse proteins; Minor constituents; Post harvest technology; Drying of pulses; Storage of pulses; Processing and utilisation; Cooking quality; Analytical techniques for pulses; Value added food products; Quality standards; Subject Index