Improvement of nutritional and healthy profile in bakery products
Lead researcher: Dr. Alberto Edel León
This research line aims to produce biscuits and pasta with ingredients that increase their healthy profile and to study the effect on the technological, nutritional and sensory quality of changes in formulations. We seek to produce knowledge dealing with the physical, chemical, rheological and sensory principles that account for the changes in the quality of products attributable to formulation changes. This line focuses on reducing sodium in bread, low-glycemic index products, including soluble fiber-rich and high-antioxidant capacity ingredients, fat replacement in biscuits, incorporating Omega-3 acids in pasta, bakery products and gluten-free goods.
Research and development of whole grain-based foods
Lead researcher: María Eugenia Steffolani
Flour-based foods are highly consumed in Argentina. For this reason, studying alternatives to develop whole-grain, high-quality products may have a great impact on industries. In this sense, we investigate different strategies for the development of foods based on whole grains and analyze their technological, sensorial and nutritional quality.
We focus on the milling, pearling and germination processes of grains/seeds and the application of different treatments to whole-grain flours to improve their functionality. We study the changes that occur in the structure of the particles and in the composition of the flours obtained and focus on the interactions that occur between the components that make up the food matrix. At a nutritional level, we seek to increase the content of soluble fiber and proteins, increase the bioavailability of minerals and bioactive compounds, and reduce the glycemic index. Our work aims to find a balance between the technological quality of the products, the nutritional quality and the acceptance by consumers, providing tools and developments for national industries.
Fellow researcher: José Luis Navarro