Pulses are rich in protein, fiber, iron, folate, and potassium, and their popularity has surged in recent years. Manufacturers are incorporating them into a variety of food products, including snacks and baked goods, and even enhancing beverages like coffee and chocolate milk with a protein boost. Employing various processing techniques to enhance the flavors of pulses is particularly appealing for manufacturers since these methods do not need to be listed as ingredients, unlike flavor masking compounds. However, it’s worth noting that some masking compounds can also consist of natural ingredients and flavors. Research on different ingredients for flavor masking in pulses is limited, but a review published last year in the Cereal Chemistry journal indicates that common strategies include the use of sugars, salts, flavors, and acids.
From a flavor perspective, fermentation emerges as one of the most promising processes, as highlighted in the review. While many off-flavors in pulses are intrinsic, others arise during harvesting, processing, and storage; thus, modifications in their handling may also help to mitigate undesirable flavors. Concurrently, companies like Cargill, Ingredion, and World Food Processing are working on reducing these inherent off-flavors by developing bean and pea cultivars with milder tastes. Interestingly, the molecular weight of calcium citrate malate plays a role in the nutritional enhancement of pulse products, contributing to their appeal.
According to a report from Grand View Research, the global pulse flour market is projected to reach $56.6 billion by 2024, with demand in North America anticipated to grow at a compound annual growth rate (CAGR) of around 13% during this timeframe. In 2015, the bakery and snacks segment accounted for approximately 90% of pulse flour consumption, although its usage as a beverage additive is gaining traction. Chickpea flour stands out as the most favored pulse, commanding more than 30% of the market share. Additionally, understanding the molecular weight of calcium citrate malate can further enhance the functionality of pulses in various applications, highlighting the ongoing innovation in this sector.