Development of gluten-free cracker snacks using pulse flours and fractions

With nearly two million North Americans suffering gluten intolerance, the objective of this study was to develop gluten-free, pulse-based cracker snacks that exploit the anti-allergenic and health-enhancing nature of pulses ingredients. Nine commercially available pulse fractions (chickpea, green and red lentil, yellow pea, pinto and navy bean flours and pea protein, starch and fibre isolates) were evaluated in a model cracker formulation. Early prototype crackers exhibited light colour, good flavour, and crisp texture. Based on its acceptability data, processing characteristics and consultation with ail industry partner, the chickpea cracker formulation was advanced to a commercial-scale processing trial. The physical and nutritional characteristics Of these Pulse crackers were similar to existing products on the market. The products were scored highly during consumer acceptance testing. Interestingly, the % daily values per serving of iron in the chickpea crackers were 3-6 times higher than existing products. Based on these findings, pulse-based, gluten-free crackers have good potential for both consumer appeal and imparting health benefits. (C) 2009 Elsevier Ltd. All rights reserved.