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

邦杜勒集团是加工蔬菜生产和分销的世界领先者。Bonduelle America是Bonduelle Group的一部分，总部设在魁北克-其主要产品之一是优质的即食全豆，主要由加拿大种植的豆类组成。虽然豆类的摄入量因其营养价值而被全球卫生当局推荐，但它们的消费量仍然相对较低。与食用豆类相关的消费者主要担心的是它们引起的令人不快的胃肠道副作用，这是由于高浓度的半乳低聚糖(GOS)造成的。消费者和最终用户的另一个主要担忧是，成品豆类产品的结构缺陷率很高，特别是裂开或分裂的豆类，这降低了它们的吸引力和烹饪质量。NSERC CRD将专注于商业豆类品种的鉴定和工业流程的优化，从而产生：罐头煮熟的整豆，其导致胃肠胀气的GOS水平显著降低；更少的裂豆；以及相似或改善的物理和感官质量。NSERC CRD带来的知识不仅将改善Bonduelle America的优质即食熟全豆产品线，提高其市场份额，还将解决当前阻碍豆类消费的挑战。这一结果将通过生产优质煮熟的全豆来提高加拿大在农业食品部门的竞争力，从而促进健康和福祉，最终有助于减少2型糖尿病和心血管疾病的发生率，并降低相关的医疗成本。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以及食品的水热加工领域提供独特的培训环境，为他们在学术界、政府和行业的食品科学和工程工作(如政策)做好准备。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，发展并支持加拿大作为食品制造世界领先者的地位。

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.