// Define dataLayer and the gtag function. window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} // Default cookies to 'denied'. gtag('consent', 'default', { 'ad_storage': 'denied', 'analytics_storage': 'denied' }); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start': new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0], j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src= 'https://analytics.avenafoods.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f); })(window,document,'script','dataLayer','GTM-KNSXTCR');


‘Influence of pulse seed size & flour/fiber granulation size on detection of gluten’

Nalaini Ramachandran to present at AACCI 2018 Conference

There is a lot of chatter around validation and verification methods for determining gluten contamination in grains and seeds. Nalaini Ramachandran, Manager, FSQMS Pulses at Avena Foods Limited, has taken this discussion to heart and done what every good scientist enjoys, which would be research.

Having observed and compared the gluten testing results from several lots of raw lentils, and the lentil flours and grit into which they were milled, Nalaini and her team identified a relationship between particle size and gluten contamination. The team decided to design a lab research study that would help them better understand the relationship between pulse seed size and flour/fiber granulation size on the detection of gluten. Curious to know more?

On October 21st at the 2018 AACC International Meeting, Nalaini will be presenting the results of her study: ‘Influence of pulse seed size and flour/fiber granulation size on detection of gluten’. The authors on the study are Nalaini Ramachandran, Trudy Heal, General Manager Avena Foods Portage la Prairie, and Linda Malcolmson, Research and Development Avena Foods.

We look forward to sharing the results of this teams work. Watch this space!

Avena Foods Limited
316 1st Avenue East
Regina, SK, Canada