& SENSORY PROFILE
Alpiste (Canary seed) is a specialty grain containing bran, germ and a starchy endosperm and is a member of the same cereal grain family as wheat,
oats, barley and rye. Alpiste is a high protein (21%), gluten-free and nutrient dense specialty grain with a slightly nutty flavour that can be enhanced with roasting.
At 21% protein, alpiste (Canary seed) is a simple, nutritious, gluten-free, plant-based ingredient for vegan options, vegetarian products, and meat & dairy alternatives and can boost the nutritional content of traditional products.
The high protein value (21%) of alpiste (Canary seed) makes it a unique specialty grain as that value is almost double compared to most other common cereal grains and pseudocereals (such as quinoa, buckwheat and amaranth) and has a similar macronutrient composition to chickpeas and other legumes.
ANTIOXIDANTS & PLANT STEROLS
The major carotenoids in alpiste (Canary seed) are β-carotene, lutein and zeaxanthin. The high level of β-carotene (5700 μg/kg) distinguishes it from other grains. The phytochemicals tocopherols (forms of Vitamin E) in alpiste are comparable to oats at 2.8 mg/100g. Alpiste contains about 0.47 mg/g of plant sterols with β-sitosterol being the primary sterol comprising about 43% of the total sterols.
Alpiste (Canary seed) is a rich source of phosphorous, magnesium and manganese and it has higher folate levels relative to wheat, oats and barley.
Alpiste (Canary seed) has been tested and proven to be gluten-free (contains no gluten protein) and is therefore safe for individuals with celiac disease.
The dehulled alpiste grain is very versatile to add variety, taste, nutrition and texture to many food applications. It can be consumed as a gluten-free, whole grain on its own and can be a nutrient dense and visually appealing ingredient in a number of plant-based formulations and foods.
TASTE & TEXTURE
Alpiste (Canary seed) has a slightly nutty flavour that is enhanced with roasting. It adds a light, crunchy texture to many food applications. In sensory panels, it scored high for appearance, texture, taste and acceptability.
The dehulled grain is very versatile and can be roasted, flaked, puffed, crisped and sprouted. It can be used on its own similar to quinoa, and as an ingredient in a number of traditional and gluten-free products including bars, baked goods, snacks, breads and meat & dairy alternatives.
Alpiste (Canary seed) can be made into heat-treated flours of different textures for a variety of applications and preliminary tests demonstrate it works well in gluten-free flour blends.