Investigating Physicochemical, Nutritional, and Functional Properties of Canola and Pulse Protein Flours in Pasta
Explore how canola and pulse protein flours affect pasta quality and nutrition. Investigate protein-starch interactions for enhanced plant-based food products. Join a dynamic team focused on sustainable, nutritious solutions in food science.
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Project Description
Project Overview
This research investigates the incorporation of canola and pulse protein flours into traditional durum wheat pasta to improve its nutritional quality, focusing on protein amino acid profiles, digestibility, and dietary fiber content. The study evaluates physicochemical interactions, dough behavior, and sensory attributes, aiming to optimize formulations that balance nutrition with desirable cooking qualities.
What You Will Do
The candidate will conduct experimental work assessing dough rheology, extrusion, cooking stability, color, and texture changes. Analytical techniques will characterize protein-starch interactions and water absorption. Nutritional evaluation includes amino acid composition, in vitro digestibility, and resistant starch measurement. The project involves data analysis, interpretation, and collaboration with industry and government partners.
Expected Outcomes
Outcomes include development of pasta products with enhanced protein quality via combined canola and pulse proteins, maintaining sensory appeal and cooking quality. Findings will reveal molecular interactions affecting dough and pasta properties, providing knowledge for future sustainable and nutritious plant-based food formulations.
Why This Matters
With rising demand for nutrient-dense, sustainable food, improving plant-based pasta nutritional value addresses consumer health and environmental goals. Enhancing protein quality in widely consumed staples supports dietary shifts toward plant proteins, potentially reducing reliance on traditional wheat proteins and utilizing underexploited by-products like canola protein.
Entry Requirements
How to Apply
Eligibility
Supervisor Profile
Dr. Hrvoje Fabek is an Assistant Professor in the Department of Food Science at the University of Guelph. His research focuses on food chemistry and the functional properties of plant-based proteins, particularly in relation to improving food quality and nutrition. He emphasizes collaborative research environments promoting equity, diversity, and inclusion.