Environmental and genetic impacts on the colour stability of red lentil flour for food-product processing

This project is in response to an immediate market opportunity that shows an increasing demand for pulse-based flours as a substitute for animal protein and or for gluten-free diets. A strong red-orange color in products containing lentil flour is a current market demand. We will establish important characteristics in lentil varieties under field conditions, as well as influencing environmental effects, that can give the desired colour in food products. We will also optimize a quick test for predicting the best red colour in final product, at the milled-flour stage. We will leverage the data collection and collaboration with an existing project at USask for conducting field experiments over two years at two different locations (Canada and Italy). In our partnership with the Food Centre, our intern will process samples from the field trial at their facilities and combine them will field information, that will benefit the production of red lentil flour products with the desired red color.

Faculty Supervisor:

Kirstin Bett;Ana Vargas

Student:

Partner:

Saskatchewan Food Industry Development Centre

Discipline:

Life Sciences

Sector:

Agriculture; Manufacturing; Professional, scientific and technical services

University:

University of Saskatchewan

Program: