Development of healthy food products by combining proteins and dietary fibers from oats and pulse

The milling oats in Canada are good sources of both dietary fibers and plant proteins. Currently the majority of Canadian oats is used as animal feed. Finding new sources of plant proteins and fibers or valorizing the existing ones is necessity to obtain sustainable and healthy food products. Even though oat lacks some essential amino acids, foods produced with mixtures of oat and pulse proteins provide a high value and balanced diet. The overall objective of this research is to develop high quality protein and dietary fiber ingredients from oat and pulse, and then develop new techniques to combine these ingredients to prepare fat replacers for dairy and dairy substitute products and texturized vegetable protein for meat analogue applications. This research will provide opportunities to add value to oats and pulses. The food development will provide consumers with healthy food choices to lower the risks of chronic disease.

Faculty Supervisor:

Lingyun Chen;Wendy Wismer

Student:

Partner:

Results Driven Agriculture Research;Alberta Pulse Growers;Prairie Oat Growers Association

Discipline:

Life Sciences

Sector:

Agriculture; Professional, scientific and technical services

University:

University of Alberta

Program: