SUBPROYECT 2 // UMH
Quinoa and chia processing co-products: Technofunctional characterization as new food ingredients and its application on meat products
Consumption a variety of foods and combined in the right proportions conduct a healthy diet. However, the new way of life habits have changed population dietary pattern. Consumption of meat and meat products have been increased in the last years, meanwhile vegetables and cereals decreased in the same period. This change is reflected in consumers health, different pathologies are associated to food, such as obesity, cardiovascular disease, etc. Consumers replace fresh food for lack of time, which has favored the consumption of processed foods that have upset the traditional diet, lacking the necessary amounts of essential nutrients (dietary fiber, micronutrients, bioactive compounds, and others) required to stay healthy. These compounds are largely “lost” during food processing, becoming part of the “waste” (co-products/by-products). It is for this reason that the recovery of these compounds using different technological processes (recovery) and their use as food ingredients (innovative intermediary food products: IFPs) has aroused great interest in the scientific community, the food industry and consumers. These IFPs can be incorporated into processed foods and provide them with beneficial health properties (potentially healthy foods). During the processing of cereals and seeds, numerous compounds are obtained through recovery, and are currently being incorporated into different foods (dietary fiber, omega-3-rich oils, etc.).
In pseudocereals such as quinoa (Chenopodium quinoa) there is still no adequate technology to recover the co-products produced by dry and wet milling; in Chia (Salvia hispanica), it is known that only the dry milling is viable.
The objectives proposed herein are as follows.
- Perform physical, physicochemical, chemical, microbiological and technofunctional characterization of the numerous co-products obtained from dry milling of chia, and dry and wet milling of the above-cited pseudocereal.
- Establish objective criteria for quality control and classification.
- Optimize the technological process to obtain high-quality IFPs that are safe and stable, rich in compounds, beneficial to health, and make them available to the food industry.
- Add the IFP(s) obtained to different food matrices (meat and cereals) to test their technological suitability, form of incorporation, dosage, and sensory properties.
- Evaluate the influence of IFP(s) on the shelf-life of the proposed food products, to obtain safe, healthy, tasty, sustainable and socially accepted food products.
- To disseminate the main results to the scientific community, industry and society using the usual channels for such purposes (scientific, technological journals, etc.) and institutional channels for such purposes (UMH Programa UMH saludable, Aula plató Exploratorium CAMPUSHABITAT5U, radio UMH, TVUMH youtube UMH).
Dr. José Ángel Pérez Álvarez
Dra. Juana Fernández López
Dra. Ma Estrella Sayas Barberá
Dr. Manuel Viuda Martos
Dra. Casilda Navarro Rodríguez de Vera
Dra. Mª Asunción Martínez Mayoral
Claudia Monika Haros, Ph.D
Institute of Agrochemistry and Food Technology (IATA)
Spanish Council for Scientific Research (CSIC)
Av. Agustín Escardino, 7 – Parque Científico
46980 – Paterna, Valencia – Spain
Phone: +34 96 390 00 22, Fax: +34 96 363 63 01