Environmental and genetic impacts on the colour stability of red lentil flour for food-product processing (LRCS-Lentil Red Colour Stability)

Through evaluating 8 lentil genotypes in 2 different macro-environments, based on phenological parameters, seed characteristics, nutritional profile (carotenoids), weather during the growing season and Slick test (final products), the causal effects on red colour stability of red lentil flour, will be evaluated. This project is based on the objectives of EVOLVES (Activity 2b), and leverages resources in partnership with Mitacs Accelerate and the Food Centre. Upon completion, information of red colour stability of lentil flour will be available for our industry partner and our breeding program.