Tecnologías para la creación de un sobao de chocolate saludable

Otro Materias > Alimentación Universidad Europea del Atlántico > Investigación > Proyectos I+D+I Cerrado Español Los objetivos del proyecto de investigación industrial son: 1- Reducir la cantidad de azúcar e incorporar ingredientes que reduzcan la velocidad de absorción del azúcar, y de esta manera evitar los picos de glucemia e insulina asociados tradicionalmente a estos productos y los efectos perjudiciales a largo plazo que pueden suponer. 2- Modificar la grasa añadida al sobao por otras de mayor calidad nutricional. 3- Mejorar la calidad del cacao añadido, para incluir los beneficios de los polifenoles y antioxidantes del cacao, así como para mejorar las características organolépticas del producto final. 4- Conseguir un producto con gran palatabilidad y aceptación entre el público objetivo del producto: población infanto-juvenil. Los objetivos de las tareas para el estudio de viabilidad son: 1- Analizar el potencial de este nuevo producto y evaluar su perspectiva de éxito y oportunidad comercial. 2- Determinar un plan de explotación que haga viable este nuevo plan empresarial, y facilite la toma de decisiones sobre futuras inversiones a realizar vinculadas con el nuevo producto. Además de las inversiones relativas a nuevos medios productivos relacionados con el nuevo producto, será necesario diseñar un formato atractivo para el consumidor, una nueva estrategia de comunicación, etc. La oportunidad que supone para la empresa JOSELIN es la de realizar un salto cualitativo hacia un nuevo mercado de potencial exportador creando un producto que se comercializaría en porciones de dos sobaos de tamaño reducido para meriendas y desayunos habituales para colectivos infanto-juveniles. La mejora respecto de la situación actual en la que nunca antes se ha producido para este mercado “saludable” es sustancial: formato de solo 2 unidades de consumo habitual y “saludable” e incorporando el chocolate. metadata JOSELIN, mail SIN ESPECIFICAR (2018) Tecnologías para la creación de un sobao de chocolate saludable. Repositorio de la Universidad. (Inédito)

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Resumen

Los objetivos del proyecto de investigación industrial son: 1- Reducir la cantidad de azúcar e incorporar ingredientes que reduzcan la velocidad de absorción del azúcar, y de esta manera evitar los picos de glucemia e insulina asociados tradicionalmente a estos productos y los efectos perjudiciales a largo plazo que pueden suponer. 2- Modificar la grasa añadida al sobao por otras de mayor calidad nutricional. 3- Mejorar la calidad del cacao añadido, para incluir los beneficios de los polifenoles y antioxidantes del cacao, así como para mejorar las características organolépticas del producto final. 4- Conseguir un producto con gran palatabilidad y aceptación entre el público objetivo del producto: población infanto-juvenil. Los objetivos de las tareas para el estudio de viabilidad son: 1- Analizar el potencial de este nuevo producto y evaluar su perspectiva de éxito y oportunidad comercial. 2- Determinar un plan de explotación que haga viable este nuevo plan empresarial, y facilite la toma de decisiones sobre futuras inversiones a realizar vinculadas con el nuevo producto. Además de las inversiones relativas a nuevos medios productivos relacionados con el nuevo producto, será necesario diseñar un formato atractivo para el consumidor, una nueva estrategia de comunicación, etc. La oportunidad que supone para la empresa JOSELIN es la de realizar un salto cualitativo hacia un nuevo mercado de potencial exportador creando un producto que se comercializaría en porciones de dos sobaos de tamaño reducido para meriendas y desayunos habituales para colectivos infanto-juveniles. La mejora respecto de la situación actual en la que nunca antes se ha producido para este mercado “saludable” es sustancial: formato de solo 2 unidades de consumo habitual y “saludable” e incorporando el chocolate.

Tipo de Documento: Otro
Palabras Clave: sobao, alimentos saludables, azúcares, grasas, chocolate
Clasificación temática: Materias > Alimentación
Divisiones: Universidad Europea del Atlántico > Investigación > Proyectos I+D+I
Depositado: 13 Dic 2022 23:30
Ultima Modificación: 24 Feb 2023 23:30
URI: https://repositorio.uneatlantico.es/id/eprint/5033

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Enzymatic treatment shapes in vitro digestion pattern of phenolic compounds in mulberry juice

The health benefits of mulberry fruit are closely associated with its phenolic compounds. However, the effects of enzymatic treatments on the digestion patterns of these compounds in mulberry juice remain largely unknown. This study investigated the impact of pectinase (PE), pectin lyase (PL), and cellulase (CE) on the release of phenolic compounds in whole mulberry juice. The digestion patterns were further evaluated using an in vitro simulated digestion model. The results revealed that PE significantly increased chlorogenic acid content by 77.8 %, PL enhanced cyanidin-3-O-glucoside by 20.5 %, and CE boosted quercetin by 44.5 %. Following in vitro digestion, the phenolic compound levels decreased differently depending on the treatment, while cyanidin-3-O-rutinoside content increased across all groups. In conclusion, the selected enzymes effectively promoted the release of phenolic compounds in mulberry juice. However, during gastrointestinal digestion, the degradation of phenolic compounds surpassed their enhanced release, with effects varying based on the compound's structure.

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