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

Bonduelle集团是加工蔬菜生产和分销的全球领导者。Bonduelle Americas是Bonduelle集团的一部分，其总部位于qusamube，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。虽然豆类的营养价值被世界各地的卫生当局推荐，但它们的消费量仍然相对较低。消费者对食用豆类的主要担忧是它们引起的令人不快的胃肠道副作用，这是由高浓度的半乳糖低聚糖（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性缺陷率，特别是破裂或“分裂”的豆类，这降低了它们的吸引力和烹饪质量。NSERC的研究报告将侧重于鉴定商业豆类品种和优化工业过程，从而产生：罐装煮熟的全豆，其引起肠胃胀气的GOS含量显著降低；少裂豆；相似的或更好的身体和感官品质。从NSERC CRD中获得的知识不仅将改善Bonduelle Americas的优质即食煮熟全豆产品线并提高其市场份额，而且还将解决当前防止脉冲消费的挑战。结果将提高加拿大在农业食品部门的竞争力，生产优质煮熟的全豆，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病率，并减轻相关的医疗费用。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热液加工等领域提供独特的培训环境，为他们在学术界、政府和工业界（如政策部门）从事食品科学和工程工作做好准备。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世界食品制造业领导者的地位。

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.