Understanding the Impact of Particle Size on Physicochemical Properties and Nutritional Benefits of Pulse and Oat Flours

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.

Project Details

  • Listing ID: 3720
  • Project Status In Progress
  • Principal Investigators Dr. Yongfeng Ai, University of Saskatchewan
  • Project Dates January 2019 – March 2022
  • 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.