Molecular features and cooking behavior of pasta from pulses

Background and objectives Pulse pasta is one of the latest responses food industry to meet consumers request for healthy sustainable foods. Among pulses, red lentils chickpeas are preferred raw materials making 100% pulse pasta. This study aimed at addressing starch protein features in commercial provide an insight on how their molecular organization may affect cooking behavior. Findings Differences pasting profile overall were found among samples. Considering same pulse, best performing showed a network characterized by more compact structure. Regardless producer, gave with behavior (low loss high firmness). Conclusions Cooking quality depends both type (chickpeas or lentils) pasta-making process. Significance novelty lays some groundwork as elucidating role individual pulses process determining