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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.

Link to Dr. Ai’s published work on this project

Read the 2020 Progress Report

Project Details

  • Listing ID: 3720
  • Project Status In Progress
  • Principal Investigators Dr. Yongfeng Ai, University of Saskatchewan
  • Projects With Results Projects with Results
  • Project Dates January 2019 – February 2023
  • 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.