The development and functional characterization of pulse flour-based snack products
豆类休闲食品的开发及功能表征
基本信息
- 批准号:468203-2014
- 负责人:
- 金额:$ 1.12万
- 依托单位:
- 依托单位国家:加拿大
- 项目类别:Collaborative Research and Development Grants
- 财政年份:2015
- 资助国家:加拿大
- 起止时间:2015-01-01 至 2016-12-31
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
Pulses (beans, lentils, peas and chickpeas) and pulse ingredients (flours and other powders) represent an important sector of the Canadian agri-food system. Although pulse production has been increased by 157% from 1995 to 2010, the domestic utilization and consumption of pulses by Canadians is very low. Contrarily, the rate of obesity and diabetes in Canada is high (24% and 7%, respectively). While excessive calorie and sugar intakes are one of the main culprits, the consumption of functional foods formulated with pulses known to be high in dietary fibre, protein, and antioxidants, and low in sugar and fat, may result in improved health outcomes. This project is aimed to learn how processing of pulses into powders influences their potential to provide health benefits to humans. The pulse-powdered products will be investigated for their properties to improve blood glucose, and to reduce appetite and calorie intake in adults. The effective amount of pulse powders with a proven biological effect will be used for the food product development. The main goal of this project is to formulate the snack products with a high content of pulse ingredients and investigate their taste and other sensory characteristics using taste panels with school age children and adults. It is anticipated that the new functional-food products formulated with pulse ingredients will be tasteful and well accepted by children and adults and thereby provide healthier snack options on the market and thus contribute to the prevention of obesity, diabetes and other related diseases. Ultimately, this project will provide the justification for extended and innovative use of pulses and their ingredients and the evidence of the health benefits associated with the consumption of the food products formulated with pulse ingredients.
豆类(黄豆、扁豆、豌豆和鹰嘴豆)和豆类原料(面粉和其他粉末)是加拿大农业食品系统的重要组成部分。尽管从1995年到2010年,豆类产量增加了157%,但加拿大国内豆类的利用和消费量却很低。相反,加拿大的肥胖率和糖尿病率很高(分别为24%和7%)。虽然过多的热量和糖摄入是罪魁祸首之一,但食用由富含膳食纤维、蛋白质和抗氧化剂、低糖和脂肪的豆类配制而成的功能性食品可能会改善健康状况。该项目旨在了解将豆类加工成粉末如何影响其为人类提供健康益处的潜力。将研究这些脉冲粉产品改善血糖、降低成人食欲和热量摄入的特性。具有经过验证的生物效应的有效量的豆类粉末将用于食品开发。该项目的主要目标是配制豆类成分含量高的零食产品,并利用学龄儿童和成人的味觉小组研究其味道和其他感官特征。预计以豆类成分配制的新型功能性食品将味道鲜美,深受儿童和成人的欢迎,从而为市场提供更健康的零食选择,从而有助于预防肥胖、糖尿病和其他相关疾病。最终,该项目将为豆类及其成分的扩展和创新使用提供理由,并提供与消费由豆类成分配制的食品相关的健康益处的证据。
项目成果
期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
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Luhovyy, Bohdan其他文献
A premeal snack of raisins decreases mealtime food intake more than grapes in young children
- DOI:
10.1139/apnm-2012-0309 - 发表时间:
2013-04-01 - 期刊:
- 影响因子:0
- 作者:
Patel, Barkha P.;Luhovyy, Bohdan;Anderson, G. Harvey - 通讯作者:
Anderson, G. Harvey
Luhovyy, Bohdan的其他文献
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{{ truncateString('Luhovyy, Bohdan', 18)}}的其他基金
Milk Protein Fractions: Assessment of Bioactivities for Applications in Functional Foods
牛奶蛋白组分:功能性食品应用的生物活性评估
- 批准号:
RGPIN-2016-05757 - 财政年份:2021
- 资助金额:
$ 1.12万 - 项目类别:
Discovery Grants Program - Individual
Milk Protein Fractions: Assessment of Bioactivities for Applications in Functional Foods
牛奶蛋白组分:功能性食品应用的生物活性评估
- 批准号:
RGPIN-2016-05757 - 财政年份:2020
- 资助金额:
$ 1.12万 - 项目类别:
Discovery Grants Program - Individual
Milk Protein Fractions: Assessment of Bioactivities for Applications in Functional Foods
牛奶蛋白组分:功能性食品应用的生物活性评估
- 批准号:
RGPIN-2016-05757 - 财政年份:2019
- 资助金额:
$ 1.12万 - 项目类别:
Discovery Grants Program - Individual
Atlantic Canadian commercial seaweeds: food product development and sensory evaluation
加拿大大西洋商业海藻:食品开发和感官评价
- 批准号:
543975-2019 - 财政年份:2019
- 资助金额:
$ 1.12万 - 项目类别:
Engage Grants Program
Milk Protein Fractions: Assessment of Bioactivities for Applications in Functional Foods
牛奶蛋白组分:功能性食品应用的生物活性评估
- 批准号:
RGPIN-2016-05757 - 财政年份:2018
- 资助金额:
$ 1.12万 - 项目类别:
Discovery Grants Program - Individual
Milk Protein Fractions: Assessment of Bioactivities for Applications in Functional Foods
牛奶蛋白组分:功能性食品应用的生物活性评估
- 批准号:
RGPIN-2016-05757 - 财政年份:2017
- 资助金额:
$ 1.12万 - 项目类别:
Discovery Grants Program - Individual
Milk Protein Fractions: Assessment of Bioactivities for Applications in Functional Foods
牛奶蛋白组分:功能性食品应用的生物活性评估
- 批准号:
RGPIN-2016-05757 - 财政年份:2016
- 资助金额:
$ 1.12万 - 项目类别:
Discovery Grants Program - Individual
The development and functional characterization of pulse flour-based snack products
豆类休闲食品的开发及功能表征
- 批准号:
468203-2014 - 财政年份:2016
- 资助金额:
$ 1.12万 - 项目类别:
Collaborative Research and Development Grants
Sensory characteristics of chocolate milk: the role of added sugar and fat content
巧克力奶的感官特性:添加糖和脂肪含量的作用
- 批准号:
505418-2016 - 财政年份:2016
- 资助金额:
$ 1.12万 - 项目类别:
Engage Grants Program
The development and functional characterization of pulse flour-based snack products
豆类休闲食品的开发及功能表征
- 批准号:
468203-2014 - 财政年份:2014
- 资助金额:
$ 1.12万 - 项目类别:
Collaborative Research and Development Grants
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