Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review
نویسندگان
چکیده
Legume crops are widely grown worldwide and a primary source of proteins across many least developed countries. These food inherently produced in environmentally sustainable manner also an economical plant-based versus animal-based proteins. The nutrient composition legumes is very rich, that is, high content protein, fiber, bioactive compounds relatively lower carbohydrates than cereal crops. Although staple more 70 countries mostly Asian, African, South American regions, the per capita consumption Western continues to be low spite legumes' demonstrated health benefits. However, emerging consumer trends preferences toward heathy foods, animal protein alternatives, environmental concerns can enhance legume-based foods. functional attributes legume ingredients (e.g., thickening, water-holding index, gelation, emulsification, foaming capacity) make suitable for replacing from other sources. development marketing use various value-added applications have been increasing. pulse isolates concentrates expanding fast with substantial as meat extenders/replacers analogs, milk substitutes, gluten-free applications. To increase utilization legumes, including it important focus on research efforts promote “easy-to-cook”/prepare foods consumers, who often avoid due long cooking times. Addressing this aspect convenience particularly critical busy lifestyles consumers potentially consumption.
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ژورنال
عنوان ژورنال: Legume science
سال: 2023
ISSN: ['2639-6181']
DOI: https://doi.org/10.1002/leg3.192