There is a growing demand for alternative protein‐source ingredients from domestically cultivated pulses in Europe, including Sweden. However, the use of legumes as a food ingredient is limited by the presence of a distinct beany flavor. Mapping the volatile compounds composition in a standardized approach will aid in comparing different legume varieties and processing treatments. The composition of volatile compounds in flour from yellow and gray peas (raw and boiled) was investigated and compared. Volatile compounds were isolated by headspace solid‐phase microextraction (HS‐SPME) and analyzed using gas chromatography‐mass spectrophotometry (GC‐MS). A total of 43 volatiles were identified, consisting mostly of aldehydes, followed by alkanes, alcohols, ketones, alkenes, furans, terpenes, aromatics, and sulfur‐containing compounds. Boiling led to a marked reduction in alcohols and an increase in aldehydes. Several markers of beany flavor, such as 1‐octen‐3‐ol, 2‐pentylfuran, and 3,5‐octadien‐2‐one, were significantly decreased after boiling. The composition of volatiles collected from yellow and gray peas was comparable, but boiled yellow pea had a higher abundance of beany flavor as compared to gray pea. Gray pea is an interesting variety to be explored further as a potential alternative to the well‐known yellow pea.

Despite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse-based ingredient that can be incorporated into different food products. This study assessed different treatments (boiling, roasting, and germination) when preparing flour from domes- tically grown pulses (yellow pea, gray pea, faba bean, and white bean). Functional properties (water and oil absorption capacity, emulsion and foaming properties, and gelation concentration) of the flours produced following different treatments and their nutrient content (total dietary fiber, total choline, and folate content) were de- termined. Depending on pulse type, all treatments increased (p < .001) water ab- sorption capacity up to threefold and gelation concentration up to twofold, whereas emulsion activity and foaming capacity decreased by 3%–33% and 5%–19%, respec- tively, compared with flour made from raw pulses. All treatments also had a signifi- cant effect (p < .001) on nutrient content. Total dietary fiber increased (p < .02) by 11%–33%, depending on treatment and pulse type. Boiling decreased (p < .001) total choline and folate content in all pulse flours, by 17%–27% and 15%–32%, respec- tively. Germination doubled folate content (p < .001) in flour from both pea types compared with flour from the raw peas. In conclusion, treated pulse flours could be useful in food applications such as coating batter, dressings, beverages, or bakery goods, to improve the content of fiber, total choline, and folate.

Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses.