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