For solubility, emulsifying properties, good lipid affinity, foam stability and water holding capacity, as well as enhancing structure and nutrition to many products, pea and soybean protein are valuable ingredients. The protein is used in breads and dressings, nutrition bars, baby food, and meal-replacement beverages.
Pea starch is often used in cookies, crackers, breakfast bars, snacks, extruded products and noodles to improve crispness, volume and appearance.
Peas, lentils, chickpeas and soybeans can be fried, roasted, baked and extruded to create many snack foods. Crushed lentils are often used in instant dry soup mixes and in combination with rice, couscous or pasta in many dry, packaged entrées.
With current consumer demand for low-fat or fat-free products, and for formulas that are non-allergen, gluten-free and cholesterol-free, beans and their various ingredient derivatives allow food processors to tap into this market. In addition, because pulses crops use less water and require no chemical fertilizer, they can also be touted as environmentally friendly ingredients.
Further, beans and bean products can be used to make entrees more nutritious, allowing manufacturers’ products to be eligible for nutrient claims on labels, says Chandler.
Nancy Backas is a Chicago-based freelance writer and chef. She has been writing about food and the foodservice industry for more than 20 years and can be reached at
nback@prodigy.net
.
Bean Inventory
Adzuki—small ovals; deep, red-brown color with a white line; nutty; quick-cooking.
Appaloosa—similar to pintos, but larger and thinner, more “elegant.”
Azuki―small, reddish brown, with a white ridge and a nutty flavor.
Black—medium size; black color with a white stripe; deep, earthy flavor.
Black-eyed peas— medium size; cream-colored with a dark blotch; slightly bitter flavor.
Chestnut—large, plump and shiny; dark, red-brown when cooked.
Cranberry—about ½-in. long; dark-tan with a pink cast and wine-colored dappling; commonly has wine-colored stripes on a cream background.
Garbanzo (chickpea)—tan-colored; round.
Kidney—kidney-shaped, light- or dark-red., with a sweet flavor
Lablab (val dal)―brown, reddish-brown, or cream colored, with a nutty flavor
Lima―Large, kidney-shaped, usually cream or green, with a buttery flavor.
Lentils—a wide variety of mild-flavored flat, black-, brown- green- or red-colored.
Legumes
Pigeon peas―Usually green, white, or black, with a rich flavor
Pink—similar to pinto beans or small red beans.
Pinto—related to kidney beans; slightly smaller and tan-colored; down-to-earth flavor.
Rattlesnake—very similar to pintos, with a tender texture and strong flavor.
Runner—scarlet, white, black; large; distinctive flavor; not easy to find commercially.
Soybeans—over 1,000 varieties available; various colors; nutty and crunchy when cooked.
White (navy, pea, great northern, flageolet, Anasazi, calypso)—slightly bitter flavor; smaller ones (navy and pea) are round.