Effect of heat treatment on the storage stability, functional properties and sensory and microbial quality of food grade canaryseed groats and flours

Posted on 04.03.2019 | Last Modified 18.01.2021
Lead Researcher (PI): Nancy Ames
Institution: Agriculture & Agri-Food Canada
Total WGRF Funding: $50,000
Co-Funders: Agriculture & Agri-Food Canada, Canaryseed Development Commission in Saskatchewan, InfraReady Products Ltd.
Start Date: 2018
Project Length: 5 Years

To evaluate the storage stability of canaryseed groats and flours and to determine how thermal processes can mitigate rancidity, enhance ingredient stability and affect the sensory, functional and microbial quality of canaryseed groats and flours.