Characterizing the sensory attributes of red and white wheat, their bransand whole grain products made using red or white wheats.

Red wheat is the most predominant wheat grown in Ontario. However, red wheats impart an

off-flavor to products when used in whole wheat formulations. The food industry is moving

towards developing a whole portfolio of whole wheat products in order to provide a healthier

alternative to consumers. However, issues related to the sensory characteristics of these

products have to be addressed first. There is a paucity of research on the subject of the

sensory attributes of red wheats compared to white wheats; what is the nature of off-taste,

what are the reasons for these; is the sensory attribute different based on the particle size of

the bran, etc. This collaborative project is the first step to establish clearly the nature of the

sensory attributes and its perception by consumers. The knowledge gained hereby will lead

to developing strategies to formulate whole grain products with improved sensory and textural

attributes.

Faculty Supervisor:

Lisa Duizer

Student:

Partner:

Kraft Canada ULC

Discipline:

Life Sciences

Sector:

University:

University of Guelph

Program:

Accelerate

Current openings

Find the perfect opportunity to put your academic skills and knowledge into practice!

Government

International

Load More

International

Load More