Nutrition/Product Creation
Research Topic: Nutrition/Product Creation
- Project Status: Completed
- Principal Investigators: Dr. Yongfeng Ai, University of Saskatchewan
- Project Dates: January 2019 – February 2023
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Abstract/Summary:
This project addressed two interlinked but distinct research gaps:
1) investigate the effects of milling/processing of pulse and cereal flours on their physicochemical functionality in foods.
2) determine the impact of milling on nutritional benefits of pulses and cereals with a focus on postprandial glycemia and insulinemia.
The first priority will generate the new knowledge and technologies needed in the food industry to produce high-quality food ingredients with functional versatility, and the latter will support future health claims to promote the consumption of heathy pulse and cereal products.
