Publication: Harinas como fuente de compuestos bioactivos: tradición e innovación
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2021-06-03
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Universidad Complutense de Madrid
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Abstract
Tanto los cereales como las legumbres son alimentos básicos en el patrón de la dieta mediterránea que se caracterizan por presentar interesantes cantidades de compuestos bioactivos. Estos alimentos han sido ampliamente utilizados desde la antigüedad y forman parte de numerosas elaboraciones culinarias tradicionales. Sin embargo, en la actualidad, la industria alimentaria está haciendo un gran esfuerzo por desarrollar productos alimenticios novedosos, muchos de los cuales están elaborados a base de harinas de cereales y legumbres. El trabajo realizado en esta Tesis Doctoral se centra en la caracterización y evaluación del perfil de compuestos bioactivos, así como en el estudio de la actividad biológica en términos de actividad antioxidante en diferentes harinas (de trigo y de lenteja) que podrían utilizarse como ingredientes para la elaboración de productos alimenticios con propiedades funcionales añadidas. Además, se evaluaron aspectos de la calidad nutricional y sensorial de distintos alimentos elaborados a base de harinas de cereales (panes) y de legumbres (snacks)...
Cereals and pulses are staple foods in the Mediterranean dietary pattern and contain interesting amounts of bioactive compounds. These foods has been widely used since ancient times and they are part of numerous traditional recipes. However, nowadays the food industry is making a great effort to develop novel food products, many of which are based on cereals and pulses flours.This Doctoral Thesis is focused on the characterization and evaluation of the profile of bioactive compounds as well as on the study of the biological activity in terms of antioxidant activity of different flours (wheat flours and lentil flours), which could be used as ingredients to develop food products with added functional properties. Moreover, different aspects related to the nutritional quality and sensory quality of some food products made from cereal flours (breads) and pulses flours (snacks) have been evaluated...
Cereals and pulses are staple foods in the Mediterranean dietary pattern and contain interesting amounts of bioactive compounds. These foods has been widely used since ancient times and they are part of numerous traditional recipes. However, nowadays the food industry is making a great effort to develop novel food products, many of which are based on cereals and pulses flours.This Doctoral Thesis is focused on the characterization and evaluation of the profile of bioactive compounds as well as on the study of the biological activity in terms of antioxidant activity of different flours (wheat flours and lentil flours), which could be used as ingredients to develop food products with added functional properties. Moreover, different aspects related to the nutritional quality and sensory quality of some food products made from cereal flours (breads) and pulses flours (snacks) have been evaluated...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Nutrición y Ciencia de los Alimentos, leída el 18-11-2020