| Crop | Dry Bean |
|---|---|
| Start Date | 2010 |
| End Date | 2013 |
| Principal Investigator | Boye, Joyce , Agriculture and Agri-Food Canada |
| Report | Interim-Report |
Research Objectives
Develop a functional food containing vegetables and beans and which would contain pro-biotic bacteria with a demonstrable health benefit.
Project Description
Specifically, this project will:
- Assess social perspectives and acceptance of the use of probiotics in foods, in particular, frozen bean products and other legumes/vegetables
- Compare the impact of freezing processes on the quality of partially cooked frozen bean products
- Develop novel frozen bean products that are easily digested through the application of selected probiotics at specific stages during processing and food preparation
- Conduct physico-chemical characterization and sensory analysis to evaluate effect of treatments
- Conduct clinical studies to confirm improved digestibility of products developed