Understanding the Impact of Particle Size on Physicochemical Properties and Nutritional Benefits of Pulse and Oat Flours
- Research Topic: Nutrition/Product Creation
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This project will address two interlinked but distinct research gaps:
- investigate the effects of milling/processing of pulse and cereal flours on their physicochemical functionality in foods.
- 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.
Project Details
- Listing ID: 3720
- Project Status In Progress
- Principal Investigators Dr. Yongfeng Ai, University of Saskatchewan
- Project Dates January 2019 – February 2023
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Abstract/Summary
This project will address 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.
