Incorporation of Canadian pulse-based ingredients into rice noodle targeting the Chinese market
Lead Investigator(s)
Dr. Steve Cui
Lead Investigator(s) Institution
Agriculture and Agri-Food Canada - Guelph Food Research Centre
Objective
To characterize and select pulse ingredients, investigate the processing properties of selected pulse ingredients. To develop novel formulation of rice noodle products fortified with pulse ingredients.
Outcome
o Incorporation of pulse flours and fiber-rich fractions into rice noodles provide the final product with significant improvements in protein content, essential amino acid profile and dietary fibre. o Rice noodles fortified with 50% chickpea flour had the closest texture compared with traditional noodles, followed by noodles fortified with lentil flour and with the addition of 0.25% psyllium. o Cooking time was significantly reduced; cooking loss and cooked weight increased with increasing pulse flour concentrations in comparison with traditional rice noodle.
Processing
SPG Contribution
$98,670.00
Project Status
Complete
Duration/Timeline of Project (Year to Year)
2015 - 2018