date:Jan 15, 2013
an, yellow pea, green lentil) conducted by Glycemic Index Laboratories (2011) found that all pulse flour noodles maintained a low GI compared to white bread.
Research has shown that pulses can also be used effectively as a binder in meat. Adding up to 12% lentil flour in beef burgers increased cook yield. Heat treatment of lentil binder reduced burger off-flavor. Pulses can be used in such applications to reduce formulation cost; increase sensory quality; and reduce fat content by 50%, offering