Characterizing the sensory properties of whole wheat pasta for use in macaroni and cheese

There are growing trends of companies producing foods that are made from whole wheat

because of their abundance in B vitamins, dietary fibre, and essential fatty acids. They also

possess polyphenols that reportedly have effect against cancer and cardiovascular diseases.

A drawback to using whole wheat in breads and pastas is a change in appearance, flavour,

and texture, which may decrease consumer acceptability. This research is crucial for food

companies wishing to reformulate their products as they must ensure that the use of whole

wheat in their formulations does not significantly alter the sensory properties of their product.

The ensuing research will look at the sensory properties of macaroni in Kraft Dinner that is

made from a variety of wheats. A trained panel will establish the sensory attributes of the

whole wheat pasta, which will then be followed by the testing of products with a consumer

panel.

Faculty Supervisor:

Lisa Duizer

Student:

Partner:

Kraft Canada ULC

Discipline:

Life Sciences

Sector:

University:

University of Guelph

Program:

Accelerate

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