Bioactivity of fermented lentils in dairy products

乳制品中发酵扁豆的生物活性

• 批准号: 478660-2015
• 负责人: Hosseinian, Farah
• 金额: $ 1.82万
• 依托单位: Carleton University
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 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: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=579701
• 关键词: Bioactivity; fermented; lentils; dairy; products

Lentil is a very important pulse crop in Western Canada, especially in SK with production of 960,000 ha (2.4 million ac.) lentils. Saskatchewan produces around 70% of the country's pulses and exports $350 million yearly. AGT Food and Ingredients is one of the largest suppliers of value-added pulses ingredients in the world. Production from AGT Food represents nearly 45% of the global market, making them the dominant market exporter in pulses. This research aims to promote the growth, sustainability and economic opportunities for lentils grown by AGT in SK. Our focus will be on using "wrinkled lentils" in order to add value to the end-use poor quality lentils. We will use AGT Food existing ingredients in order to carry out research aimed at producing innovative lentil beverages containing dietary fibre and prebiotics. To date, research has not been undertaken on the prebiotic activity of wrinkled lentils in kefir. Green and red lentils (Lens culinaris L.) contain bioactive polysaccharides that could be used as source of prebiotics in fermented dairy products including kefir (beverage). "Wrinkled lentils" have reported to reduce milling efficiency and thus affect its market value. Fermentation is a practical route to use wrinkled lentils as alternative ingredients in dairy products and will also help solubility and digestion and improve health and wellness. Fermentation of dietary fiber can act as a carrier of dietary key minerals (e.g. Ca and P) and vitamins (e.g. Vitamins D and K), enhancing their solubility and has shown to carry dietary antioxidants and thus increasing the levels of antioxidant activity. This proposal will open new opportunities for diversification and total use of wrinkled AGT Food lentils, thereby eliminating waste and adding value. It will help to open job opportunities.

小扁豆是加拿大西部一种非常重要的豆类作物，特别是在加拿大，小扁豆的产量为96万公顷（240万英亩）。萨斯喀彻温省的豆类产量约占全国的70%，每年出口3.5亿美元。AGT食品和配料是世界上最大的增值豆类配料供应商之一。AGT Food的产量占全球市场的近45%，使其成为豆类的主要市场出口商。这项研究旨在促进AGT在SK种植的小扁豆的生长、可持续性和经济机会。我们的重点将是使用“褶皱小扁豆”，以便为最终使用的劣质小扁豆增加价值。我们将利用AGT Food现有的原料进行研究，旨在生产含有膳食纤维和益生元的创新扁豆饮料。迄今为止，还没有对皱扁豆在开菲尔中的益生元活性进行研究。绿色和红色扁豆（Lens culinaris L.）含有生物活性多糖，可作为发酵乳制品（包括开菲尔（饮料））的益生元来源。据报道，“皱扁豆”会降低研磨效率，从而影响其市场价值。发酵是一种实用的途径，使用皱扁豆作为乳制品的替代成分，也将有助于溶解和消化，改善健康和保健。膳食纤维的发酵可以作为膳食关键矿物质（如钙和磷）和维生素（如维生素D和K）的载体，提高它们的溶解度，并显示出携带膳食抗氧化剂，从而提高抗氧化活性水平。这一建议将为褶皱AGT食品扁豆的多样化和全面利用开辟新的机会，从而消除浪费和增加价值。这将有助于打开工作机会。