Award details

Development and characterisation of a novel leguminous ingredient and assessment of its suitability for use in functional food products

Reference	BB/M021076/1
Principal Investigator / Supervisor	Professor Peter Ellis
Co-Investigators / Co-Supervisors
Institution	King's College London
Department	Diabetes & Nutritional Sciences
Funding type	Research
Value (£)	162,635
Status	Completed
Type	Research Grant
Start date	05/05/2015
End date	04/05/2016
Duration	12 months

Abstract

unavailable

Summary

Pulses are an affordable source of starch, protein and fibre and have slow-release properties of potential benefit to glycaemic control and lower-bowel health, but are underutilised in the UK. With the increasing prevalence of cardiometabolic diseases, there is an emerging market for functional food; however, few products exist which exploit the naturally beneficial properties of pulses. This project builds on new research showing that a novel method of processing pulses results in a versatile food ingredient with enhanced nutritional properties. The focus of this project is to develop a pilot-scale process for the industrial manufacture of this unique ingredient, and subsequently evaluating the feasibility and capacity to incorporate this ingredient into a range of food products. Ultimately, this project could lead to the development of a new generation of functional foods, suitable for the general public, but specifically designed to deliver slow-release energy and prebiotic effects.

Committee	Not funded via Committee
Research Topics	Diet and Health
Research Priority	X – Research Priority information not available
Research Initiative	Follow-On Fund (FOF) [2004-2015]
Funding Scheme	X – not Funded via a specific Funding Scheme

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