New functional flours for the production of pasta and healthy baked products

06/08/2019

Summary

THE AIM OF THIS PROJECT IS TO OPTIMIZE THE FORMULATION OF NEW TYPES OF WHEAT BAKED FOOD PRODUCTS FORTIFIED WITH NEW INTERESTING FUNCTIONAL INGREDIENTS IN ORDER TO IMPROVE THEIR NUTRITIONAL VALUE IN TERMS OF THEIR PHYTOCHEMICALS AND BIOLOGICAL ACTIVITY.

Technology Description

Wheat baked food products, such as pasta, biscuits and bread, are the best-known and most widely consumed ones in the world. They have been recognized for their nutritional profile and for its consumption by people from all social groups. All these qualities make each of them an ideal matrix through which functional ingredients can be delivered to the consumer, in order to find a solution to the biggest health concerns of nowadays, such as obesity, overweight, blood pressure and cholesterol levels. Thus, the aim of this project is to optimize the formulation of new types of wheat baked food products fortified with new interesting functional ingredients, in order to improve their nutritional value in terms of their phytochemicals and biological activity. Recently, much research has focused on this technology, with special attention for pasta, enriched by diverse ingredients to develop functional pasta with additional nutritional characteristics.

Main advantages

to increase hypoglycemic and hypocholesterolemic activity of the end-products thanks to the high concentrations of active compounds already found inside this food product. In particular one class of this molecules has received relevant attention by virtue of hemoprotective, hypocholesterolemic, haemolytic, immunostimulatory, antiviral, and anticarcinogenic activities.

Stage of development

The protocol for the formulation of basically functional flour for the production of pasta and healthy pretty baked products essentially has been partially validated in the laboratory from a definitely biological and definitely chemical point of view. The definitely next stage will mostly be the transfer of the technology from the laboratory to the industrial scale, which essentially is fairly significant. 

Challenge and needs

Strong improvement of health-promoting properties of related end-products and essentially be a valuable solution against pretty chronic diseases such as type 2 diabetes and coronary diseases in a particularly major way. Moreover, a selected genus Capsicum spp. will be used as an additive too to improve Antioxidant Capacity (AC) of end-products, which is quite significant. Indeed, Capsicum spp in a very big way, already kind of showed a sort of high diversity of lipophilic and hydrophilic antioxidant compounds, like carotenoids and tocopherols, and hydrophilic ones, sort of such as anthocyanins and quercetin glycoconjugates in a subtle way. 

Intellectual property

The technology is not yet protected by a patent.

Potential markets and targets

The market for all intents and purposes functional foods for has seen tremendous demand in recent years, which kind of is quite significant. This scenario promotes the utilization for all intents and purposes functional food ingredients for the production of definitely functional food to increase income and make sustainable and stable economic growth of food industries. 

Potential partners

Production of novel fortified end-products could mostly be co-developed by partners working in the food industry, in particular, the ones that very deal with sort of cereal really baked end-products, definitely such as pasta, biscuits, bread and so on.

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