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Pulse Discovery Series: Addressing Flavour Challenges
Welcome
Welcome to the Course (0:47)
How to Navigate the Course Platform (2:08)
About the Sponsors
Saskatchewan Food Industry Development Centre
Manitoba Agriculture Value Added Branch (18:42)
LIVE SESSION: Industry Roundtable and Q&A
May 27 | 11 AM CST (Click to View Link)
Introduction to Flavour and Pulse Ingredient Processing
Introduction to Flavour and Sensory Science (63:22)
Introduction to Pulse Processing and Flavour Reduction Strategies (25:55)
Understanding Flavour in Pea Ingredients
Overview of Mitigation Strategies for Beany Flavour in Pea Protein (32:24)
Unpacking the Complex Nature of Flavour Chemistry in Pea (36:23)
Impact of Alkaline Extraction and Salt Solubilization on Volatile Flavour Compounds in Pea Protein (36:53)
The Role of Lipids in Flavour Development of Pea Ingredients (24:54)
Understanding Flavour in Faba Bean Ingredients
Sensory Properties of Faba Bean Ingredients (21:13)
Breeding for Improved Flavour
Advanced Biotechnology Tools for Addressing Flavour Challenges in Yellow Peas (22:09)
Influence of Processing Technologies on Flavour Chemistry of Ingredients
Solid State Fermentation and Radio Frequency Treatments (25:55)
Absorbent Resins and Alcohol Washing of Pulse Proteins (19:34)
Supercritical CO2 Extraction of Pea Ingredients (24:58)
Improving Sensory Attributes Within Final Food Systems
Mitigating Flavour Challenges in Bakery Applications (17:27)
Thermal Processing Treatments for Use in Burgers and Breads (23:56)
Development and Culinary Applications of Pulse-Based Miso Ingredients (19:56)
Soaking, Germination, and Fermentation for Use in Gluten-Free Cookies, Plant-Based Cheeses, and Seafood Analogs (29:40)
Fermented Grape Ingredients to Reduce the Perception of Bitterness and Enhance Sensory Properties of Pulse-Based Foods (29:08)
Fermented Grape Ingredients to Reduce the Perception of Bitterness and Enhance Sensory Properties of Pulse-Based Foods
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