Development of novel healthier plant-based shortening alternative without the presence of saturated and trans fats

  • Beans
  • Chickpeas
  • Lentils
  • Peas
  • University of Saskatchewan

Lead Investigator(s)

Dr. Supratim Ghosh

Lead Investigator(s) Institution

University of Saskatchewan - Dept. of Food and Bioproduct Sciences

Objective

Modification of pulse proteins to prepare a new shortening replacer in baked-food products.

Processing

SPG Contribution

$115,000.00

Project Status

Active

Duration/Timeline of Project (Year to Year)

2017 - 2020

Co-funders

Agriculture Development Fund

Total Project Cost

$210,075.00