Development of innovative product technology for the production of pasta with a very low glycaemic index (Q104080): Difference between revisions
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(Created claim: summary (P836): The aim of the project is to develop an innovative technology for the production of pasta with a very low glycaemic index (< 40) and a unique recipe, using a low temperature extrusion method and the use of raw materials to enrich the pasta with valuable nutrients and nutrients. Additional innovation will be the traditional taste of the triticale — the products currently available have a nutritional performance appropriate for diabetics, but they...) |
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| Property / summary | |||
The aim of the project is to develop an innovative technology for the production of pasta with a very low glycaemic index (< 40) and a unique recipe, using a low temperature extrusion method and the use of raw materials to enrich the pasta with valuable nutrients and nutrients. Additional innovation will be the traditional taste of the triticale — the products currently available have a nutritional performance appropriate for diabetics, but they do not resemble traditional pasta products. The research activities consisted of: — Elaboration of the model of very low IG formulae for the production of pasta products with a very low IG — Research for the production of pasta with a very low IG — Study of the production of IG samples of pasta products to be selected — Valorisation of pasta products with a very low industrial IG — This will allow the preparation of pasta which, while maintaining the nutritional value of the wheat noodles (carbohydrates), will have a biological and chemical nature which will significantly reduce the rate of increase in the blood glucose concentration after the consumption of the meal. In addition, low and protracted, post-prandial level post-prandial glycaemic levels will limit the effort of satiety and for a long time in the sense of satiety, which has the effect of reducing the amount of, and frequency of, the consumption of those that are essential to diabetes. The project is part of a healthy diet with high nutritional and positive human impact. As a result of the project, POL-MAK will receive support for R & D in collaboration with the scientific unit, the innovative technology will be granted patent protection and the company will realise the revenues from the sale of the new product. The target groups: people with diabetes Type I and II awaiting the traditional flavour of pasta, which do not give rise to a rapid increase in blood sugar, and are characterised by slow absorption of glucose and cause mild lokemia and post-prandial insulin increases. (English) | |||
| Property / summary: The aim of the project is to develop an innovative technology for the production of pasta with a very low glycaemic index (< 40) and a unique recipe, using a low temperature extrusion method and the use of raw materials to enrich the pasta with valuable nutrients and nutrients. Additional innovation will be the traditional taste of the triticale — the products currently available have a nutritional performance appropriate for diabetics, but they do not resemble traditional pasta products. The research activities consisted of: — Elaboration of the model of very low IG formulae for the production of pasta products with a very low IG — Research for the production of pasta with a very low IG — Study of the production of IG samples of pasta products to be selected — Valorisation of pasta products with a very low industrial IG — This will allow the preparation of pasta which, while maintaining the nutritional value of the wheat noodles (carbohydrates), will have a biological and chemical nature which will significantly reduce the rate of increase in the blood glucose concentration after the consumption of the meal. In addition, low and protracted, post-prandial level post-prandial glycaemic levels will limit the effort of satiety and for a long time in the sense of satiety, which has the effect of reducing the amount of, and frequency of, the consumption of those that are essential to diabetes. The project is part of a healthy diet with high nutritional and positive human impact. As a result of the project, POL-MAK will receive support for R & D in collaboration with the scientific unit, the innovative technology will be granted patent protection and the company will realise the revenues from the sale of the new product. The target groups: people with diabetes Type I and II awaiting the traditional flavour of pasta, which do not give rise to a rapid increase in blood sugar, and are characterised by slow absorption of glucose and cause mild lokemia and post-prandial insulin increases. (English) / rank | |||
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Revision as of 09:58, 6 March 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Development of innovative product technology for the production of pasta with a very low glycaemic index |
Project in Poland financed by DG Regio |
Statements
477,308.52 zloty
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762,820.75 zloty
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71.86 percent
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1 January 2017
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31 May 2019
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WYTWÓRNIA MAKARONU DOMOWEGO POL-MAK SPÓŁKA AKCYJNA
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Przedmiotem projektu jest opracowanie innowacyjnej technologii produkcji makaronu o bardzo niskim indeksie glikemicznym (<40) i unikalnej recepturze, z wykorzystaniem metody ekstruzji niskotemperaturowej oraz zastosowaniem surowców, które posłużą do wzbogacenia makaronu o cenne związki i pierwiastki biogenne. Dodatkową innowacyjność, będzie stanowił tradycyjny smak makaronu pszennego- obecnie dostępne produkty cechują się odpowiednimi dla diabetyków parametrami odżywczymi,ale w smaku nie przypominają one tradycyjnych makaronów. Prace badawcze polegały będą na: -Opracowaniu wstępnych modelowych receptur makaronów o bardzo niskim IG -Opracowaniu założeń technologicznych produkcji makaronów o bardzo niskim IG -Badaniu IG wytypowanych próbek makaronów -Walidacji opracowanej technologii produkcji makaronów o bardzo niskim IG w skali przemysłowej Umożliwi to opracowanie makaronu, który przy zachowaniu wartości odżywczych zbliżonych do makaronów pszennych (węglowodany), będzie miał właściwości biologiczno-chemiczne wpływające na znaczne obniżenie szybkości wzrostu stężenia glukozy we krwi po spożyciu posiłku. Ponadto niska i utrzymująca się przez dłuższy czas na stałym poziomie poposiłkowa glikemia ograniczy łaknienie i na długo da odczucie sytości, co wpływa na ograniczenie wielkości i częstotliwości spożywania posiłków-istotne dla cukrzyków. Projekt wpisuje się w trend zdrowej żywności o wysokich wartościach odżywczych i pozytywnym wpływie na człowieka. W wyniku realizacji projektu POL-MAK uzyska wsparcie w zakresie prac B+R przy współpracy z jednostką naukową, innowacyjna technologia zostanie poddana ochronie patentowej ,a firma osiągnie przychody ze sprzedaży nowego produktu. Grupy docelowe: chorzy na cukrzycę typu I i II oczekujący makaronów o tradycyjnym smaku, które nie powodują gwałtownego podnoszenia poziomu cukru we krwi, a cechują się powolnym wchłanianiem glukozy i przez dłuższy czas powodują łagodne zwiększanie glikemii i insulinemii poposiłkowej. (Polish)
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The aim of the project is to develop an innovative technology for the production of pasta with a very low glycaemic index (< 40) and a unique recipe, using a low temperature extrusion method and the use of raw materials to enrich the pasta with valuable nutrients and nutrients. Additional innovation will be the traditional taste of the triticale — the products currently available have a nutritional performance appropriate for diabetics, but they do not resemble traditional pasta products. The research activities consisted of: — Elaboration of the model of very low IG formulae for the production of pasta products with a very low IG — Research for the production of pasta with a very low IG — Study of the production of IG samples of pasta products to be selected — Valorisation of pasta products with a very low industrial IG — This will allow the preparation of pasta which, while maintaining the nutritional value of the wheat noodles (carbohydrates), will have a biological and chemical nature which will significantly reduce the rate of increase in the blood glucose concentration after the consumption of the meal. In addition, low and protracted, post-prandial level post-prandial glycaemic levels will limit the effort of satiety and for a long time in the sense of satiety, which has the effect of reducing the amount of, and frequency of, the consumption of those that are essential to diabetes. The project is part of a healthy diet with high nutritional and positive human impact. As a result of the project, POL-MAK will receive support for R & D in collaboration with the scientific unit, the innovative technology will be granted patent protection and the company will realise the revenues from the sale of the new product. The target groups: people with diabetes Type I and II awaiting the traditional flavour of pasta, which do not give rise to a rapid increase in blood sugar, and are characterised by slow absorption of glucose and cause mild lokemia and post-prandial insulin increases. (English)
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Identifiers
RPLU.01.02.00-06-0088/16
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