Study of compositional and biophysical factors of different bean varieties and optimization of hydrothermal processing to manufacture premium cooked whole beans

研究不同豆类品种的成分和生物物理因素以及优化水热处理生产优质煮熟的全豆

• 批准号: 524174-2018
• 负责人: Dutcher, John
• 金额: $ 4.81万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=691384
• 关键词: Study; compositional; biophysical; factors; different

Bonduelle Group is a world leader in the production and distribution of processed vegetables. Bonduelle Americas, part of the Bonduelle Group, has head offices located in Québec-one of its key products is premium, ready-to-eat whole beans, comprised primarily from beans grown in Canada. Although the intake of beans is recommended by health authorities worldwide due to their nutritional benefits, their consumption remains relatively low. The primary consumer concern associated with bean consumption is the unpleasant gastrointestinal side effects that they cause, resulting from the high concentration of galactooligosaccharides (GOS). Another major concern for consumers and end users alike is the high rate of structural defects in the finished bean products, especially cracked or "split" beans, which diminishes their attractiveness and culinary quality. This NSERC CRD will focus on the identification of commercial bean varieties and optimization of industrial processes that result in: canned cooked whole beans that have a significantly lower level of flatulence-causing GOS; fewer split beans; and similar or improved physical and sensory quality. The knowledge that will result from this NSERC CRD will not only improve Bonduelle Americas' premium, ready-to-eat cooked whole beans product line and enhance their market share, but also address current challenges preventing pulse consumption. The results will increase Canada's competitiveness in agri-food sectors by producing premium cooked whole beans that promote health and wellbeing, ultimately helping to reduce the incidence of type 2 diabetes and cardiovascular disease, and mitigate related health care costs. This project will also provide a unique training environment for HQP in the areas of chemical composition and biophysics of edible plant tissues, and hydrothermal processing of foods, preparing them for food science and engineering jobs in academia, government and industry (e.g., policy). These HQP will grow and support Canada's position as a world leader in food manufacturing by being able to rapidly respond to current and future food and wellness megatrends.

Bonduelle集团是加工蔬菜生产和分销领域的全球领导者。Bonduelle Americas是Bonduelle集团的一部分，总部设在魁北克省，其主要产品之一是优质即食全豆，主要由加拿大种植的豆类组成。尽管世界卫生当局因其营养价值而建议摄入豆类，但其消费量仍然相对较低。与豆类消费相关的主要消费者关注的是它们引起的令人不快的胃肠道副作用，这是由高浓度的低聚半乳糖（GOS）引起的。消费者和最终用户同样关心的另一个主要问题是成品豆制品的高结构缺陷率，特别是破裂或“分裂”豆，这降低了它们的吸引力和烹饪质量。该NSERC CRD将重点关注商业豆类品种的鉴定和工业流程的优化，从而导致：罐装煮熟的全豆具有显着较低水平的导致胀气的GOS;更少的分裂豆;以及相似或改善的物理和感官质量。此次NSERC CRD所带来的知识不仅将改善Bonduelle Americas的优质即食熟全豆产品线并提高其市场份额，还将解决当前防止豆类消费的挑战。研究结果将提高加拿大在农业食品领域的竞争力，生产优质的熟全豆，促进健康和福祉，最终有助于降低2型糖尿病和心血管疾病的发病率，并降低相关的医疗保健成本。该项目还将为HQP在可食用植物组织的化学成分和生物物理学以及食品的水热加工领域提供独特的培训环境，为学术界，政府和工业界的食品科学和工程工作做好准备（例如，政策）。这些HQP将通过能够快速响应当前和未来的食品和健康大趋势来发展和支持加拿大作为食品制造业世界领导者的地位。