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  • 1.
    Ferawati, Ferawati
    et al.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Linneaus University.
    Hefni, Mohammed E.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Mansoura University, Egypt.
    Witthöft, Cornelia M.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content2019Ingår i: Food Science & Nutrition, E-ISSN 2048-7177, s. 1-11Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    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.

  • 2.
    Röös, Elin
    et al.
    Swedish University of Agricultural Sciences, Sweden.
    Carlsson, Georg
    Swedish University of Agricultural Sciences, Sweden.
    Ferawati, Ferawati
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Hefni, Mohammed E.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB). Mansoura University, Egypt.
    Stephan, Andreas
    Jönköping university, Sweden.
    Tidåker, Pernilla
    Swedish University of Agricultural Sciences, Sweden.
    Witthöft, Cornelia M.
    Linnéuniversitetet, Fakulteten för Hälso- och livsvetenskap (FHL), Institutionen för kemi och biomedicin (KOB).
    Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden2018Ingår i: Renewable Agriculture and Food Systems, ISSN 1742-1705, E-ISSN 1742-1713, s. 1-14Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The Western diet is characterized by high meat consumption, which negatively affects the environment and human health. Transitioning toward eating more plant-based products in Western societies has been identified as a key instrument to tackle these problems. However, one potential concern is that radically reducing meat in the current diet might lead to deficiencies in nutritional intake. In this paper, we explore a scenario in which meat consumption in Sweden is reduced by 50% and replaced by domestically grown grain legumes. We quantify and discuss the implications for nutritional intake on population level, consequences for agricultural production systems and environmental performance. The reduction in meat consumption is assumed to come primarily from a decrease in imported meat. We use data representing current Swedish conditions including the Swedish dietary survey, the Swedish food composition database, Statistics Sweden and existing life cycle assessments for different food items. At population level, average daily intake of energy and most macro- and micro-nutrients would be maintained within the Nordic Nutrition Recommendations after the proposed transition (e.g., for protein, fat, zinc, vitamin B12 and total iron). The transition would also provide a considerable increase in dietary fiber and some increase in folate intake, which are currently below the recommended levels. The transition scenario would increase total area of grain legume cultivation from 2.2% (current level) to 3.2% of Swedish arable land and is considered technically feasible. The climate impact of the average Swedish diet would be reduced by 20% and the land use requirement by 23%. There would be a net surplus of approximately 21,500 ha that could be used for bioenergy production, crop production for export, nature conservation, etc. Implementation of this scenario faces challenges, such as lack of suitable varieties for varying conditions, lack of processing facilities to supply functional legume-based ingredients to food industries and low consumer awareness about the benefits of eating grain legumes. In sum, joint efforts from multiple actors are needed to stimulate a decrease in meat consumption and to increase cultivation and use of domestically grown grain legumes.

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