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Cereal Foods World, Vol. 63, No. 5
DOI: https://doi.org/10.1094/CFW-63-5-0194
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Glabrous Canary Seed: A Novel Food Ingredient
C. A. Patterson,1 L. Malcolmson,2 C. Lukie,3 G. Young,4 P. Hucl,5 and E. Abdel-Aal6

1 Corresponding author. The Pathfinders & Research Management Ltd, 1124 Colony St, Saskatoon, SK, Canada S7N 0S5. Tel: +1.306.242.1306; Fax: +1.306.242.1307; E-mail: capatterson@thepathfinders.ca
2 Canadian International Grains Institute and LM FoodTech Solutions, East St. Paul, MB, Canada R2E 1B3. Tel: +1.204.661.9696; E-mail: malcolmsonlinda@gmail.com
3 Canadian International Grains Institute and Swan’s Brewpub, 1601 Store St, Victoria, BC, Canada V8W 1N6. E-mail: chrislukie@gmail.com
4 Canadian International Grains Institute, 1000-303 Main St, Winnipeg, MB, Canada R3C 3G7. Tel: +1.204.84.1063; E-mail: gyoung@cigi.ca
5 Crop Development Centre, Department of Plant Sciences, University of Saskatchewan, Rm 3C84 Agriculture Bldg, 51 Campus Dr, Saskatoon, SK, Canada S7N 5A8. Tel: +1.306.966.8667; E-mail: pierre.hucl@usask.ca
6 Guelph Research and Development Centre, Science and Technology Branch, Agriculture and Agri-Food Canada, 93 Stone Rd W, Guelph, ON, Canada N1G 5C9. Tel: +1.226.217.8079; Fax: +1.226.217.8181; E-mail: elsayed.abdelaal@agr.gc.ca


Abstract

Annual glabrous (hairless hull) canary seed is a new whole grain cereal that received novel food approval from Health Canada and generally recognized as safe (GRAS) status from the U.S. Food and Drug Administration (FDA) in 2015. Glabrous canary seed is a highly nutritious, gluten-free grain containing, on a dry weight basis, 19.3–23.1% protein, 55% starch, 5–7% crude fat, 6–8% dietary fiber, and 2–3% total ash in the whole grain. Dehulled canary seeds (also known as groats) can be used as whole groats or milled into a whole grain flour that is well suited for use in baked goods, breakfast cereals, pastas, snacks, and cereal grain-based bars and requires few adjustments to product formulations and processing conditions. Fractionation of canary seed into protein-, starch-, and oil-rich components also provides alternative market opportunities in both food and nonfood applications.




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References

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