The PROALI Project develop the application of new technologies for food development, searching for opportunities in new matrices that can be used for the formulation of flours aimed at groups of young people, focusing on gluten-free raw materials.
The initiative use teff as an interesting cereal for the region of Castilla y León with good nutritional properties and suitable for celiac population.
We also applicate extrusion technology to evaluate possible functional and technological modifications associated with flour mixtures, comparing the results with the samples without extrusion. Preparation of crackers using different mixtures of selected flours.
- Developing healthier foods mainly aimed at celiac population.
- To characterize the nutritional and functional modifications that take place when different proportions of flours undergo an extrusion treatment process.
- To study the behavior of extruded and non-extruded flour mixtures in the development of crackers.
- Use of different proportions of white and brown teff flours with rice flour to evaluate the behavior of the flour mixtures when applying a certain extrusion treatment process.
- Evaluation of the nutritional and tenofunctional properties of the different flour mixtures, comparing the extruded samples with the non-extruded ones.
- Choice of the proportions of different flours so that they can be used as raw material in the preparation of crackers.
- Effect of extrusion technology on the properties of the flour mixtures studied.
- Development of new cracker formulations incorporating the flour mixtures.
- Evaluation of the functional and technological modifications of the different flour mixtures in the elaboration of the crackers
Total budget: 30.000 €
Duration: 13/10/2017- 12/10/2019
Mª Luisa Mussons
Division of Agrifood and Processes
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