Development of value-added pulse-flour for potential ingredient in domestic and industrial food preparation

开发增值豆类面粉作为家庭和工业食品制备中的潜在成分

• 批准号: 577049-2022
• 负责人: Annamalai, ManickavasaganA
• 金额: $ 12.93万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Alliance Grants
• 财政年份: 2022
• 资助国家: 加拿大
• 起止时间: 2022-01-01 至 2023-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=753137
• 关键词: Development; value; added; pulse; flour

The Food and Agricultural Organization (FAO) of the United Nation has listed 16 crop types (adzuki beans, bambara groundnut, faba bean, chickpea, common bean, cowpea, hyacinth bean, lentils, lima bean, lupin, moth bean, mung bean, mungo bean, pea, pigeon pea, and rice bean) as pulses. These pulses are generally high in protein content (21-45%), and each type has unique nutritional properties and sensory attributes. Canada is the second largest producer of pulses in the world. From a nutrition standpoint, the presence of antinutrients, indigestible carbohydrates (alpha-galactosides) and beany flavor are the key barriers for the consumption of pulses in whole form or the incorporation of pulse flours in other food preparation. Removing these barriers through innovative processing technology will add value, and elevate the demand for pulses in food industries, especially in the preparation of high protein food products. The outcome of this project will yield innovative and commercially feasible processing techniques to produce value added pulse flour with enhanced quality. The processed pulse flours will be evaluated for their blendability with wheat flour and other ingredients for food preparation. This value-added pulse flours will become a potential ingredient (stand alone or to blend with other flours) to improve protein content in both domestic and industrial food preparations. Since Canada is the largest exporter of raw pulses, there are ample opportunities for the establishment of new processing industries for this product to meet the current demands in domestic and global market. Also, the improved availability of these value-added flours in the market will promote the consumption of plant proteins among Canadians. The elevated demand for the value added pulse flour products would benefit Canadian farmers through increasing farm prices for the pulses.

联合国粮食及农业组织(FAO)已将16种作物(小豆、班巴拉花生、蚕豆、鹰嘴豆、菜豆、豌豆、风信子、小扁豆、利马豆、羽扇豆角、蛾子、绿豆、绿豆、豌豆、木豆和大米)列为豆类。这些豆类的蛋白质含量通常很高(21-45%)，每种类型都有独特的营养特性和感官属性。加拿大是世界第二大豆类生产国。从营养学的角度来看，抗营养素、不可消化的碳水化合物(α-半乳糖苷)和豆类风味的存在是食用豆类或将豆类面粉加入其他食品制备中的关键障碍。通过创新的加工技术消除这些障碍将增加价值，并提高食品行业对豆类的需求，特别是在高蛋白食品的制备中。该项目的成果将产生创新的和商业上可行的加工技术，以生产质量更高的附加值豆类面粉。加工的豆类面粉将被评估其与小麦粉和其他用于食品制备的配料的可调性。这种增值的豆粉将成为一种潜在的成分(单独或与其他面粉混合)，以提高家用和工业食品制剂中的蛋白质含量。由于加拿大是最大的豆类原料出口国，因此有足够的机会为这种产品建立新的加工产业，以满足目前国内和全球市场的需求。此外，这些附加值面粉在市场上的供应增加将促进加拿大人对植物蛋白的消费。对增值豆类面粉产品的需求上升，将通过提高豆类的农产品价格使加拿大农民受益。