Acronym CASTALGA
Category
Marine Biotechnology
Title Obtaining of gluten-free products supplemented with micronised seaweeds and extracts with antioxidant activity: influence of thermal processes Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator NA Coordinator email NA
Coordinator institution
USC - University of Santiago de Compostela (Spain)
Institutions involved
NA
Start year 2014 End year 2016 Funding (€) € 83,490 Website NA Summary Obtaining starchy products supplemented with bioactive components is proposed in this project. The search for new products with nutritional and functional properties is a growing demanded by society and industries. The use of local raw materials with the possibility of being exploited in a greater extent and versatility is a clear social and economical advantage.
Starting from previous research, this project proposes the opportunity of increasing the offer of gluten-free products from chestnut (castanea sativa mill.) By adding locally available seaweeds (bifurcaria bifurcata, fucus spp. Y undaria pinnatifida), either micronised or as liquid extract with high antioxidant activity.
The finding of this type of product is a major research challenge, because the lack of gluten involves several problems in dough preparation, by modifying their rheological behaviour and also the amylose/amylopectin ratio during the processes involved in flour preparation and further cooking. The addition of antioxidant components from seaweeds introduces potential modifications in dough rheology, texture and physico-chemical properties. The knowledge of the several phenomena, techniques and experimental assays demands the participation of several groups with complementary skills. Thus, researchers showing a wide experience in starchy products and characterization of flours and dough, together with researchers with long experience in bioactive compounds and their extraction from seaweeds, have joined to promote this project.
This project includes several raw materials characterisation tasks (chestnuts, seaweeds), intermediates (flours, dough, micronised seaweeds) and final products. In order to accomplish with the objectives, many analytical techniques and separation procedures will be applied. A complete characterization of operations where the solid-water matrix interactions plays a major role involves material rheological and thermo-mechanical study. These techniques provide information on the molecular structure, which can be related with the macroscopic properties of complex systems with a high polymers concentration.
The development of production processes from laboratory scale from raw materials to final product involves several separation operations including mechanical (grinding, sieving), mass transfer (solid-liquid extraction) and simultaneous heat and mass transfer (convective drying) operations that are common in the processing of biological materials.
This project is considered as ahead innovation by several reasons: a) obtaining new products with functional properties; b) strict monitoring of key properties during processing; c) obtaining knowledge on the phenolic and hydrocolloids of several seaweeds; d) an original proposal to overally study a process including all the steps, with special focus on cooking stage, when major structural and chemical changes happen and e) the project can lead to a new social and economical development of forestry and marine sectors.
Moreover, literature on starchy products is scarce and does not exist on gluten-free and antioxidant-supplemented products.
Keywords
Bioprospecting;
Food products;
Bioactive compounds;
Human food;
Human health;
Marine Region
76
Not associated to marine areas
0
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