In this research activity, alternative ingredients such as wheat germ and quinoa, have been studied in order to develop innovative foods. Their chemical, nutritional and technological characteristics have been evaluated. Results showed that quinoa and wheat germ contain remarkable amounts of some nutrients (protein, fat and dietary fiber) and bioactive compounds (amino acids, essential fatty acids, tocols, polyphenols), which are useful for developing new value added products. Viewing the importance of these raw materials, innovative cereal foods (bread, pasta, biscuits) were produced which able to meet consumers requirements and, at the same time, to have enhanced nutritional value compared to traditional products. Since quinoa seeds are rich in saponins, dehulling/pearling process of quinoa achenes removed around 70% of saponins, providing flours with high sensory acceptability. Wheat germ extracts exhibited a marked antimicrobial activity because of their polyphenolic components. Thus, it can be used for developing of fresh pasta with anhanced bioactive compounds and prolonged shelf life by inhibition of degradative microorganisms.
|Titolo:||Germe di grano e quinoa: ingredienti alternativi per lo sviluppo di alimenti ad alta valenza tecnologica e nutrizionale|
|Altri titoli:||Wheat germ and quinoa: alternative ingredients for the development of foods with high technological and nutritional value|
|Parole chiave:||Germe di grano|
|Data di pubblicazione:||31-mar-2015|
|Appare nelle tipologie:||8.2 Tesi di dottorato (Ex-ROAD)|