The Milk Producer - November 2009 - (Page 31)

RESEARCH By Alycia Moore A cool, healthy treat Researchers hope fortified dairy products may help Canadians increase fibre intake anadians consume only about half the amount of fibre recommended by Canada’s Food Guide to Healthy Eating. However, this may soon change. University of Guelph researchers want Canadians to increase their fibre intake from their favourite dairy products. Professor Doug Goff and his department of food science research team are working toward creating three fibre-fortified products: a milk shake, pudding and ice cream. “Sensory panels have shown that the concept of healthier dairy products is well received,” says Goff. However, supplementing high levels of fibre without drastically changing the product’s texture has been a challenge, he adds. “People won’t sacrifice quality; it doesn’t matter how good the product is for them.” Using low-viscosity fibre, such as flaxseed gum or soy soluble polysaccharide, a by-product from producing soy protein, has helped the researchers overcome this obstacle. Goff and his team are simultaneously assessing the fibres’ nutritional benefits and sensory properties. Graduate student Marco Au is conducting human clinical trials to determine blood glucose levels after the products are ingested. People with diabetes could benefit from such products if they are found to have a low glycemic index. Meanwhile, Steve Cui and Joshua Gong, from Agriculture and AgriFood Canada, are comparing the fermentation process of flaxseed gum and soy soluble polysaccharide by colon bacteria to that of other fibres. “Not all fibre is nutritionally functional, nor is all fibre equal,” says Goff. Fibre fermenting in the colon produces fatty acids, which helps our bodies regulate metabolic processes, he adds. The research team is also collaborating with University of Toronto researcher Harvey Anderson to use fibre-fortified dairy products to control appetite. Goff feels this project is particularly important in light of Canada’s growing obesity epidemic. “High-fibre food influences satiety, which reduces total food intake,” he says. Goff believes it is only a matter of time before the industry embraces low-fat, no-sugar, highfibre ice cream products. “People have got the fibre message,” says Goff. “We really think there is a clear market opportunity for alternate fibre-containing products.” tors to this study include graduate student Martin Chen, professor Milena Corredig, department of food science and Amanda Wright, department of human health and nutritional sciences. This project has received funding from Dairy Farmers of Ontario, Kraft Foods, and the Ontario Ministry of Agriculture, Food and Rural Affairs. Alycia Moore is a student writer with the University of Guelph’s office of research. Other contribu- MilkPRODUCER | November 2009 | 31

Table of Contents for the Digital Edition of The Milk Producer - November 2009

The Milk Producer - November 2009
Contents
Editor's Notes
DFO Chair's Message
Dairy Update
National Policy
Farm Finance
DFC Promotion
CQM On Its Way
Research
Applied Science
Ruminations
Markets
New 'N' Noted
Back Forty

The Milk Producer - November 2009