| Crop | Dry Bean, Lentil, Soybean |
|---|---|
| Start Date | 2015 |
| End Date | 2017 |
| Principal Investigator | Appah, Paulyn, Food Development Centre |
| MPSG Financial Support | $29,000 |
| Total Project Funding | $32,000 |
| Report | Appah-Shelf-stable-chili-ANNUAL-report-2016 |
Research Objectives
Develop a marketable innovative vegetarian chili using Prairie grown pulses and soybeans as major ingredients, which will deliver a balanced nutritional value, great taste profile, multiple health benefits and convenience to the consumer.
Project Description
In response to the increased demand for novel applications in processing and utilization of pulse crops, this proposed research work is to develop an innovative vegetarian chili using Prairie grown pulses such as pinto beans, navy beans, lentils, non-GMO soybeans as major ingredients, which will deliver a balanced nutritional value, great taste profile, multiple health benefits and most importantly convenience to the consumer. Newer single serve size semi-rigid plastic bowls/caps with easy to open closure and microwavable packaging will be used to make a shelf-stable and convenient product. The product will have a long shelf life greater than twelve months at room temperature. Thermal processing conditions will be studied and optimized to ensure commercial sterile standard to be met and eliminate negative impact on the sensory and nutritional quality by excessive heat treatment with traditional metal cans. A complete technical report including the prototype formulations, the retort process formulations, product testing results, nutritional labels and HACCP plan will be delivered. This technical information will allow further scale up to commercial production. Prototype product samples will be prepared in the pilot plant at FDC for further product testing and consumer evaluation.