The development and functional characterization of pulse flour-based snack products

豆类（豆类、小扁豆、豌豆和鹰嘴豆）和豆类配料（面粉和其他粉末）是加拿大农业食品系统的一个重要部门。虽然豆类产量从1995年到2010年增加了157%，但加拿大人对豆类的国内利用和消费非常低。首先，加拿大的肥胖和糖尿病发病率很高（分别为24%和7%）。虽然过量的卡路里和糖摄入是罪魁祸首之一，但食用含有高膳食纤维，蛋白质和抗氧化剂，低糖和脂肪的豆类配制的功能性食品可能会改善健康状况。该项目旨在了解将豆类加工成粉末如何影响其为人类提供健康益处的潜力。将研究脉冲粉末产品的特性，以改善血糖，并减少食欲和热量摄入的成年人。有效量的具有经证实的生物学效应的脉冲粉将用于食品产品开发。本项目的主要目标是制定具有高含量豆类成分的零食产品，并使用学龄儿童和成人的品尝小组研究其味道和其他感官特性。预计用豆类成分配制的新功能性食品将是美味的，并被儿童和成人所接受，从而在市场上提供更健康的零食选择，从而有助于预防肥胖、糖尿病和其他相关疾病。最终，该项目将提供扩展和创新使用豆类及其成分的理由，以及与食用豆类成分配制的食品相关的健康益处的证据。

Pulses (beans, lentils, peas and chickpeas) and pulse ingredients (flours and other powders) represent an important sector of the Canadian agri-food system. Although pulse production has been increased by 157% from 1995 to 2010, the domestic utilization and consumption of pulses by Canadians is very low. Contrarily, the rate of obesity and diabetes in Canada is high (24% and 7%, respectively). While excessive calorie and sugar intakes are one of the main culprits, the consumption of functional foods formulated with pulses known to be high in dietary fibre, protein, and antioxidants, and low in sugar and fat, may result in improved health outcomes. This project is aimed to learn how processing of pulses into powders influences their potential to provide health benefits to humans. The pulse-powdered products will be investigated for their properties to improve blood glucose, and to reduce appetite and calorie intake in adults. The effective amount of pulse powders with a proven biological effect will be used for the food product development. The main goal of this project is to formulate the snack products with a high content of pulse ingredients and investigate their taste and other sensory characteristics using taste panels with school age children and adults. It is anticipated that the new functional-food products formulated with pulse ingredients will be tasteful and well accepted by children and adults and thereby provide healthier snack options on the market and thus contribute to the prevention of obesity, diabetes and other related diseases. Ultimately, this project will provide the justification for extended and innovative use of pulses and their ingredients and the evidence of the health benefits associated with the consumption of the food products formulated with pulse ingredients.