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:
- 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.