ENZYME MODIFICATION OF HYDROCARBON MATRICES AIMED AT NUTRITIONAL IMPROVEMENT OF GLUTEN-FREE BAKED FOODS (Q3195267): Difference between revisions
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(Created claim: summary (P836): CURRENTLY, THE ELIMINATION OF GLUTEN FROM THE DIET IS THE ONLY DIETARY MEDICAL THERAPY FOR THE TREATMENT OF GLUTEN INTOLERANCE AND IN PARTICULAR CELIAC DISEASE, THIS CAUSES YOUR DIET TO BE LIMITED TO GLUTEN-FREE FOODS. GLUTEN-FREE BAKED FOODS RESPOND TO COMPLEX FORMULATIONS RICH IN CARBOHYDRATES TO ACHIEVE SENSORY CHARACTERISTICS SIMILAR TO THEIR GLUTEN-LIKE HOMOLOGS. _x000D_ is currently questioning the identity of free Gluten Days, due to the...) |
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ENZYME MODIFICATION OF HYDROCARBON MATRICES AIMED AT NUTRITIONAL IMPROVEMENT OF GLUTEN-FREE BAKED FOODS | |||
Revision as of 00:10, 13 October 2021
Project Q3195267 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | ENZYME MODIFICATION OF HYDROCARBON MATRICES AIMED AT NUTRITIONAL IMPROVEMENT OF GLUTEN-FREE BAKED FOODS |
Project Q3195267 in Spain |
Statements
66,550.0 Euro
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133,100.0 Euro
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50.0 percent
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1 January 2015
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30 April 2019
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AGENCIA CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
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39°30'14.11"N, 0°26'31.56"W
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46190
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ACTUALMENTE, LA ELIMINACION DEL GLUTEN DE LA DIETA ES LA UNICA TERAPIA MEDICA DIETETICA PARA EL TRATAMIENTO DE LA INTOLERANCIA AL GLUTEN Y EN PARTICULAR DE LA ENFERMEDAD CELIACA, ESTO PROVOCA QUE SU DIETA SE LIMITE A ALIMENTOS SIN GLUTEN. LOS ALIMENTOS HORNEADOS LIBRES DE GLUTEN RESPONDEN A FORMULACIONES COMPLEJAS RICAS EN HIDRATOS DE CARBONO PARA CONSEGUIR CARACTERISTICAS SENSORIALES SIMILARES A SUS HOMOLOGOS CON GLUTEN. _x000D_ ACTUALMENTE SE ESTA CUESTIONANDO LA IDONEIDAD DE LAS DIETAS LIBRES DE GLUTEN, DEBIDO A QUE LA INGESTA DE LOS ENFERMOS CELIACOS SE CARACTERIZA POR SER EXCESIVA EN GRASAS Y DEFICIENTE EN HIDRATOS DE CARBONO COMPLEJOS, PROTEINAS, FIBRA DIETETICA, VITAMINAS Y MINERALES. POR ELLO RESULTA NECESARIO REFORMULAR LOS ALIMENTOS LIBRES DE GLUTEN, EN FUNCION DE LAS NECESIDADES DIETETICAS DEL COLECTIVO DE CELIACOS. PARA DAR RESPUESTA A ESTA SITUACION SE HAN PROPUESTO NUMEROSAS MEZCLAS DE HARINAS LIBRES DE GLUTEN JUNTO CON OTROS INGREDIENTES QUE INCREMENTEN EL VALOR NUTRITIVO. UNA ESTRATEGIA ESCASAMENTE EXPLORADA ES EL APROVECHAMIENTO DE LA FUNCIONALIDAD INTRINSECA DE LAS MATERIAS PRIMAS MODULANDO SUS PROPIEDADES PARA OBTENER INGREDIENTES ETIQUETA LIMPIA, LIBRES DE GLUTEN Y SOSTENIBLES. LA MODIFICACION DEL CONSTITUYENTE PRINCIPAL (ALMIDONES) PARA ACTUAR COMO TRANSPORTADOR ACTIVO O MEJORAR LA FUNCIONALIDAD DE LOS ALIMENTOS HORNEADOS LIBRES DE GLUTEN CONSTITUYE UNA ALTERNATIVA INNOVADORA PARA MEJORAR LA CALIDAD NUTRITIVA DE LOS ALIMENTOS SIN GLUTEN. _x000D_ EL OBJETIVO DE ESTE SUBPROYECTO DE 4 AÑOS ES OBTENER HIDRATOS DE CARBONO INNOVADORES, ETIQUETA LIMPIA, MEDIANTE ESTRATEGIAS ENZIMATICAS, PARA SER APLICADOS EN EL DESARROLLO DE ALIMENTOS HORNEADOS LIBRES DE GLUTEN CON VALOR NUTRITIVO AÑADIDO Y BAJO INDICE DE GLUCEMIA. LOS OBJETIVOS ESPECIFICOS DE ESTE SUBPROYECTO INCLUYEN: I. EXPLOTAR EL USO DE ENZIMAS COMO ¿COADYUVANTES SALUDABLES¿ PARA MODULAR LA DIGESTIBILIDAD DEL ALMIDON Y AMPLIAR SUS APLICACIONES EN ALIMENTOS; II. EXPLORAR EL USO DE ALMIDONES POROSOS COMO VEHICULOS O PORTADORES DE MINERALES Y VITAMINAS EN FORMULACIONES DE ALIMENTOS LIBRES DE GLUTEN; III. INVESTIGAR EL POTENCIAL DE LOS HIDRATOS DE CARBONO DE CADENA CORTA (OLIGO-, DI- Y MONOSACARIDOS Y POLIOLES FERMENTABLES ¿FODMAPS- Y CICLODEXTRINAS) LIBERADAS DE LA HIDROLISIS ENZIMATICA COMO INGREDIENTES FUNCIONALES EN ALIMENTOS LIBRES DE GLUTEN; IV. EXPLORAR LA UTILIZACION DE LOS DISTINTOS INGREDIENTES EN EL DESARROLLO DE ALIMENTOS HORNEADOS LIBRES DE GLUTEN; V. INTEGRAR LOS ALMIDONES/HIDRATOS DE CARBONO MODIFICADOS EN FORMULACIONES LIBRES DE GLUTEN BASADAS Y OPTIMIZAR LAS INTERACCIONES ENTRE BIOPOLIMEROS DURANTE EL PROCESADO; VI. FOMENTAR LA COOPERACION INTERNACIONAL ENTRE LOS GRUPOS DE INVESTIGACION EN EL AREA DE ALIMENTOS HORNEADOS LIBRES DE GLUTEN, APROVECHANDO LA COMPLEMENTARIEDAD DE CONOCIMIENTOS, INFRAESTRUCTURA Y RECURSOS HUMANOS. _x000D_ ASIMISMO, ESTE PROYECTO PERMITIRA PROMOVER LA COLABORACION INTERNACIONAL CON OTROS GRUPOS DE INVESTIGACION EXTRANJEROS COMPARTIENDO CONOCIMIENTOS, TECNICAS INSTRUMENTALES, Y MOVILIDAD DE ESTUDIANTES A TRAVES DE LOS DISTINTOS INSTRUMENTOS DE COOPERACION INTERNACIONAL DISPONIBLES. EL PROYECTO SE PLANIFICA EN CUATRO AÑOS PARA ASEGURAR LA CONSECUCION DE LOS OBJETIVOS DESCRITOS Y PERMITIR LA FINALIZACION DE LA FORMACION Y ENTRENAMIENTO DE ESTUDIANTES PREDOCTORALES EN EL MARCO DE EJECUCION DEL MISMO. (Spanish)
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CURRENTLY, THE ELIMINATION OF GLUTEN FROM THE DIET IS THE ONLY DIETARY MEDICAL THERAPY FOR THE TREATMENT OF GLUTEN INTOLERANCE AND IN PARTICULAR CELIAC DISEASE, THIS CAUSES YOUR DIET TO BE LIMITED TO GLUTEN-FREE FOODS. GLUTEN-FREE BAKED FOODS RESPOND TO COMPLEX FORMULATIONS RICH IN CARBOHYDRATES TO ACHIEVE SENSORY CHARACTERISTICS SIMILAR TO THEIR GLUTEN-LIKE HOMOLOGS. _x000D_ is currently questioning the identity of free Gluten Days, due to the fact that the INGESTA of celiac diseases is CHARACTERISED by being EXCESSIVE IN GRASES AND DEFICIENT IN COMPLETE CARBON HYDRATS, PROTEINS, DIETETICAL FIBRA, VITAMINS AND MINERALS. IT IS THEREFORE NECESSARY TO REFORMULATE GLUTEN-FREE FOODS, ACCORDING TO THE DIETARY NEEDS OF THE GROUP OF CELIACS. TO RESPOND TO THIS SITUATION NUMEROUS GLUTEN-FREE FLOUR MIXTURES HAVE BEEN PROPOSED ALONG WITH OTHER INGREDIENTS THAT INCREASE THE NUTRITIONAL VALUE. A SCARCELY EXPLORED STRATEGY IS TO EXPLOIT THE INTRICATE FUNCTIONALITY OF RAW MATERIALS BY MODULATING THEIR PROPERTIES TO OBTAIN CLEAN, GLUTEN-FREE AND SUSTAINABLE LABEL INGREDIENTS. THE MODIFICATION OF THE MAIN CONSTITUENT (STARCHS) TO ACT AS AN ACTIVE TRANSPORTER OR IMPROVE THE FUNCTIONALITY OF GLUTEN-FREE BAKED FOODS IS AN INNOVATIVE ALTERNATIVE TO IMPROVE THE NUTRITIONAL QUALITY OF GLUTEN-FREE FOODS. _x000D_ the OBJECTIVE OF THIS sub-project OF 4 YEARS IS INNOVATING CARBON HYDRATS, LIMPY TISQUETA, MEDIANT ENZIMATIC STRATEGYS, TO BE APPLICED IN THE DEVELOPMENT OF BOOKED FOODS FREE GLUTEN WITH NUTRITIVE VALOR AND INDICE GLUCEMIA VALUE. THE SPECIFIC OBJECTIVES OF THIS SUB-PROJECT INCLUDE: I. EXPLOITING THE USE OF ENZYMES AS HEALTHY ADJUVANTS TO MODULATE THE DIGESTIBILITY OF STARCH AND EXPAND ITS APPLICATIONS IN FOOD; II. EXPLORE THE USE OF POROUS STARCHES AS VEHICLES OR CARRIERS OF MINERALS AND VITAMINS IN GLUTEN-FREE FOOD FORMULATIONS; III. INVESTIGATE THE POTENTIAL OF SHORT-CHAIN CARBOHYDRATES (OLIGO-, DI- AND MONO-SACCHARIDES AND FERMENTABLE POLYOLS FODMAPS- AND CYCLODEXTRINS) RELEASED FROM ENZYME HYDROLYSIS AS FUNCTIONAL INGREDIENTS IN GLUTEN-FREE FOODS; IV. EXPLORE THE USE OF DIFFERENT INGREDIENTS IN THE DEVELOPMENT OF GLUTEN-FREE BAKED FOODS; V. INTEGRATE MODIFIED STARCHES/CARBON HYDRATES INTO GLUTEN-FREE FORMULATIONS BASED AND OPTIMISE INTERACTIONS BETWEEN BIOPOLIMEROS DURING PROCESSING; VI. PROMOTE INTERNATIONAL COOPERATION AMONG RESEARCH GROUPS IN THE AREA OF GLUTEN-FREE BAKED FOODS, TAKING ADVANTAGE OF THE COMPLEMENTARITY OF KNOWLEDGE, INFRASTRUCTURE AND HUMAN RESOURCES. _x000D_ in addition, this project will enable the promotion of international cooperation with other foreign research groups in the sharing of knowledge, institutional technology, and mobility of experts arising from the availability of international cooperation. THE PROJECT IS PLANNED IN FOUR YEARS TO ENSURE THE ACHIEVEMENT OF THE OBJECTIVES DESCRIBED AND TO ALLOW THE COMPLETION OF THE TRAINING AND TRAINING OF PREDOCTORAL STUDENTS WITHIN THE FRAMEWORK OF ITS EXECUTION. (English)
13 October 2021
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Paterna
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Identifiers
AGL2014-52928-C2-1-R
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