ETH Zurich Researchers Develop Fibrous Texture Method for Lentils and Beans

Scientists at Switzerland's federal technology institute have created a novel processing technique that gives whole pulses a meat-like fibrous structure using soaking and puréing methods.

1 Sept, 13:29 — 1 Sept, 13:29

Post Share

Sources

Showing 1 of 1 sources

swissinfoHigh1d ago

Meat-like lentils developed by Swiss scientists

A meat-like texture made from lentils and beans: researchers at the federal technology institute ETH Zurich have developed a new method for giving whole pulses a fibrous structure. For the process, the researchers soaked the pulses, puréed them and heated the mixture to 90°C for 30 minutes, ETH Zurich said on Tuesday. This produced a gel. They then froze this gel selectively from one side. To do this, they used a mould that is insulated all round, except on one side. The directional growth of...

By swissinfo.ch

Read full article →

ETH Zurich Researchers Develop Fibrous Texture Method for Lentils and Beans

Sources

Meat-like lentils developed by Swiss scientists

Related Stories

U.S. Justice Department Backs OpenAI in New York Times Copyright Lawsuit

NYC Public Schools Ban AI Use for Students Through Eighth Grade

Tumbler Ridge Shooting Victims Sue OpenAI Over AI Image Tools

CrowdStrike Unveils Expanded AI Security Suite and Growth Outlook