Abstract
The well-known nutritional and health benefits of pulses may be potentiated for certain segments of population, which have specific nutritional and sensory food requirements. Adding convenience to pulse based food products, may be a good strategy to increase pulses intake by these targets and at the same time to reinforce sustainable diets as part of a sustainable food production.
Aiming contributing to increase pulses intake by children and the elderly a challenge was launched to students attending the New Food Product Development course of the Master program in Food Quality and Safety in Cookery and Catering held at ESHTE for teams to formulate new snack foods on a pilot scale level as a starting point to further developments. Formulas were judged according to: nutritional value and adequacy for each target; sensory acceptation; food cost and convenience.
Original and creative recipes were developed by two teams which ended up to choose chickpeas for the final formulas after several trials with different pulses. One of the teams formulated chickpeas cookies with no added sugars and salt and a low-fat content, namely, saturated fat and GMO free: one kind adapted to the elderly (texture suited for chewing constraints and gluten free) and another kind adapted to children (funny appearance; low sugar levels). The other team formulated an apple-cinnamon chickpea bread for the children and a cod chickpea bread for the elderly, both nutritionally balanced and sensory adapted (texture and flavor) for each target.
Considering the benefits associated with the snacks formulated and all the positive marketing possibilities (health of two major population segments, nutrition, taste; cost; convenience; sustainability) the food industry could exploit these snack formulas based on pulses and tailored for children and the elderly by studying the processing of large scale of these nutritious and healthy snack foods.
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Guerra, M. et al. (2018). Formulating Snacks to Increase Pulses Intake by Children and the Elderly. In: Mortal, A., et al. INCREaSE . INCREaSE 2017. Springer, Cham. https://doi.org/10.1007/978-3-319-70272-8_13
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