Incorporation of Canadian pulse-based ingredients into rice noodle targeting the Chinese market
- Agriculture and Agri-Food Canada
Dr. Steve Cui
Lead Investigator(s) Institution
Agriculture and Agri-Food Canada - Guelph Food Research Centre
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.
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.
Duration/Timeline of Project (Year to Year)
2015 - 2018