University of Manitoba Scholarship
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This collection contains open access research publications authored or co-authored by University of Manitoba researchers. Content within this collection includes pre and post-print versions of articles and book chapters, conference proceedings and technical reports. MSpace is where faculty and students can deposit their research output to meet the open access requirements of grant funding agencies and other related mandates. Deposit is subject to copyright compliance, distribution license and other license restrictions that may be imposed on the work.
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- ItemOpen AccessDevelopment of chickpea beverages through enzymatic treatments: from rapid visco analyzer to pilot plant production(Oxford Academic, 2025-02-08) Ruiz-Zambrano, Nidia Leticia; Gasparre, Nicola; Pérez-Carrillo, Esther; Rosell, Cristina MPlant-based beverage production generally involves enzymatic treatments to overcome technological challenges. Thus, this research aimed to evaluate the potential use of the Rapid Visco Analyser (RVA) to simulate pilot plant (PP) conditions and determine the enzyme(s) and enzyme-concentrations to be used in PP for beverage production using chickpea flour. α-Amylase-TA, maltogenase-MA and amyloglucosidase-AMG were tested individually and in combination at three concentrations. Chickpea suspensions with 3% protein, equivalent to milk contribution, were produced at laboratory scale in RVA while simulating PP. Highest viscosity reductions was obtained with the highest enzymatic activity (TA.3 = 1.21 CU/g flour; MA.3 = 0.15 CU/g flour; AMG.3 = 0.69 mg of glucose released/g flour). TA was the most effective in reducing final viscosity and increasing free sugars, particularly combined with TA + MA + AMG. RVA findings were validated in PP-production using TA.3 + MA.3 + AMG.3. Viscosity decreased from 50,697 ± 8,907 cP observed in the control to 4,505 ± 171 cP when using TA.3 + MA.3 + AMG.3. Due to homogenization, the whiteness index was higher for PP beverages (67–71) than for RVA suspensions (65–67). This study demonstrates the potential of using RVA as a tool to optimize enzyme concentrations for chickpea beverage production and the successful scale-up of the process to PP-level.
- ItemOpen AccessHigh pressure processing at different hydration levels as a tool to enhance rice bran stability and techno-functionality(Elsevier, 2024-12-31) Grau-Fuentes, Eva; Garzon, Raquel; Rodrigo, Dolores; Rosell, Cristina MHigh-pressure processing (HPP) enhances food safety and shelf life by inactivating microorganisms and preserving food quality, yet its effectiveness in low-humidity environments has not been evaluated. This study investigated the effects of HPP at 500 MPa for 15 min across varying hydration levels (15, 30, 60, 77 %) on rice bran (RB), aiming to identify microbial effectiveness, besides techno-functional and physicochemical properties. HPP effectively reduced mesophilic bacteria, molds and yeast of RB at > 15 % hydration level, achieving reductions of up to 4 logarithmic cycles in the latter, nearing the detection limit of the method. However, it did not significantly impact spore inactivation. HPP treatment of ≥ 30 % hydrated RB induced particles aggregation and a honeycomb formation. The interaction between hydration and HPP treatment significantly affected the distribution of total dietary fibers, with an increase in soluble dietary fiber from 8.73 g/100 g to 11.03 g/100 g after HPP treatment at 15 % hydration level. Protein solubility was enhanced by hydration (15, 30 and 60 %), and peroxide values decreased after HPP treatment at low hydration (≤30 %) but increased when applied to high hydrated (>30 %) RB. Emulsifying activity decreased upon HPP treatment of highly hydrated RB (≥60 %), but more stable emulsions were achieved after HPP, regardless of the hydration level. Therefore, this study highlights the potential of HPP as a sustainable approach to enhance the utilization of rice bran in food applications, addressing existing knowledge gaps regarding its processing under different moisture conditions.
- ItemOpen AccessLupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile(Springer Nature, 2025-02-28) NIGRO, GIANFILIPPO; Gasparre, Nicola; Vurro, Francesca; Pasqualone, Antonella; Rosell, Cristina MEnhancing the nutritional profile of baked goods while addressing sustainability challenges means finding different sources of functional, sensory and nutritional ingredients. The aim of this study was to evaluate native lupin flour versus spontaneously fermented lupin flour as ingredient for wheat breadmaking. For that purpose, wheat flour was supplemented with 15–30 g/100 g lupin flour (LF15, LF30) or freeze-dried lupin sourdough (LS15, LS30) and dough and breads were assessed in comparison with wheat bread (control). Both lupin flour and lupin sourdough decreased dough stability, delayed the fermentation and lowered the pH. The incorporation of lupin flour increased the hardness of the crumb, except for when adding sourdough (15 g/100 g) that increased the bread expansion and enriched the volatile profile of bread. The analysis of the volatile compounds confirmed that lupin flour conferred fatty, green odor due to octanal, and when in the form of sourdough brought sour, and almond notes from acetic acid and benzaldehyde, respectively. Overall, lupin addition is a strategy to produce bread aligned with current trends towards sustainable and plant-based diets, particularly in the form of spontaneous type IV whole lupin sourdough up to 15 g/100 g wheat replacement.
- ItemOpen AccessA cross-national, cross-sectional study of women's retention and advancement in Information Technology (IT) and Engineering careers(2025-03-25) Hoang, Lyn; Dengate, Jennifer; Peter, Tracey; Farenhorst, Annemieke; Salminen-Karlsson, Minna; Wolffram, AndreaThe representation and experiences of women in Engineering and Information and Computer Technologies (EICT) fields have been a subject of extensive research and discussion. This report provides a summary of the experiences of women in these fields across Canada, Sweden, and Germany. By examining 58 semi-structured interviews and 4 focus groups, this report identifies commonalities and differences in their experiences, challenges, and opportunities. This report sheds light onto factors that influence women's participation and retention in Engineering and ICT and provides recommendations for improving gender equity in these fields. We find that the experiences of women in ICT and Engineering fields in Canada, Sweden, and Germany reveal challenges and differences that align with Esping-Andersen's (1989) Welfare State typology. Sweden's social democratic welfare state offers extensive support for work-life balance and gender equality, reflected in the positive experiences of women in ICT and Engineering. Canada's liberal welfare state provides some support but lacks the comprehensive policies seen in Sweden, leading to challenges in balancing work and family responsibilities. Germany's conservative welfare state shows more traditional gender roles and less flexibility in work arrangements, contributing to the greater challenges faced by women in these fields. Addressing gender bias, improving work-life balance, and providing better access to mentorship and career development opportunities are crucial steps in supporting women in Engineering and ICT. By learning from the successes and challenges in each country, we can develop more effective strategies to promote gender equity and create a more inclusive environment for women in Engineering and ICT. This may help to retain women in their Engineering and ICT careers.
- ItemOpen AccessA cross-national, cross-sectional study of women's retention and advancement in Information Technology (IT) and Engineering careers – Sweden Report(2025-03-25) Hoang, Lyn; Dengate, Jennifer; Peter, Tracey; Farenhorst, Annemieke; Salminen-Karlsson, Minna; Wolffram, AndreaThis report offers summary results from the Sweden survey of the Cross-National, Cross-Sectional Study of Women’s Retention and Advancement in Information Technology and Engineering Careers project. Women continue to be underrepresented in science, technology, engineering, and mathematic (STEM) fields. This project highlights factors that contribute to the retention and attrition rates of women working in engineering and information and communication technology (EICT) jobs across Canada, Sweden, and Germany. The primary objective of this project is to identify the impact of welfare state entitlements, job factors, and family/individual circumstances on women’s intent to stay or leave their jobs. Our findings from the Sweden survey suggest that job-related factors such as limited permanent positions, dissatisfaction with salary, few promotion opportunities, and hostile climate are the main reasons for respondents’ job attrition. Therefore, workplaces that offer job security, good pay, and supportive peers, leaders and management can improve job retention. Improvements to welfare state entitlements for students like increased study allowance, grants, and loans, and increases to benefits for illness/injury leave and unemployment may also reduce the pressures of work-life interference. The respondents for the Sweden survey did not support increasing child-related benefits or parental leave. Another objective of this study is to evaluate the impact and variation of these circumstances by employment sector and work type. We directly compared the experiences of women working in engineering to computer science and information technology (CSIT), as well as women working in the academic sector to the non-academic sector. We also compared Sweden-born respondents to respondents born in other countries. Our findings indicate that broadly there is greater job retention within engineering than CSIT despite CSIT respondents expressing more career satisfaction and less workplace alienation. We also find that respondents born in Sweden have more career satisfaction and less workplace alienation compared to respondents born elsewhere. These differences highlight the need to take an intersectional approach to understanding women’s working experiences within EICT in Sweden. In the future, we will compare these results to similar surveys administered in Germany and Canada to uncover potential similarities and differences in job attrition and retention cross-nationally. Overall, the statistical analysis demonstrates that, despite increased efforts to improve gender equity across STEM fields, gender inequalities, stereotypes, and biases remain problems within EICT in Sweden, shaping women’s day to day workplace experiences across employment sectors. We would like to thank the Social Sciences and Humanities Research Council for their support and funding of this project.