Development of healthy food products by combining proteins and dietary fibers from oats and pulse
A dietary pattern that provides plant protein, dietary fiber and low fat has been shown to decrease the risks of chronic diseases (obesity, cardiovascular disease). The high-quality milling oats in Canada are good sources of both dietary fiber and plant protein. The long-term goal of this research is to develop high quality protein and fiber ingredients from oats for healthy food development.
The short-term objectives in the next 2 years are to develop technology innovations to combine protein and dietary fiber from oats and pulse to fabricate:
1. Fat replacers for low fat dairy/dairy substitute product development; and
2. Texturized vegetable protein products for meat analogue applications.
This research will provide opportunities to add value to oats and pulses as two major crops in western Canada. The food products high in both plant protein and dietary fiber will provide consumers with healthy choices, and help control the prevalence of obesity in the society and lower the risks of chronic disease.