Revaloración de subproductos de la industria conservera vegetalobtención de fibra de alcachofa y elaboración de galletas tipo digestive

  1. SAN JOSÉ BARRERO, FRANCISCO JOSÉ
unter der Leitung von:
  1. Montserrat Collado Fernández Doktorvater/Doktormutter

Universität der Verteidigung: Universidad de Burgos

Fecha de defensa: 13 von Juni von 2018

Gericht:
  1. Isabel Jaime Moreno Präsident/in
  2. Pilar Muñiz Rodríguez Sekretär/in
  3. Silvana Nicola Vocal
  4. Gerardo Fernández Barbero Vocal
  5. Daniel Rico Bargués Vocal

Art: Dissertation

Teseo: 559693 DIALNET lock_openRIUBU editor

Zusammenfassung

The artichoke by-products offer a great potential as source of functional substances, fibre (soluble and insoluble) and polyphenols, and could be of important technological and nutraceutical use, and if used in the design of functional foods. In conclusion, it is possible to customize the functional (polyphenol and antioxidant content, etc.) and technological (Water and Oil holding capacity, fibre content, etc.) qualities of the fibre-rich powders of artichoke applying different methods of extraction, and if compared with the fibre of reference (Pea fibre), all the fibre-rich powder of artichoke obtained in our study may offer better functional and technological qualities such as higher water and oil holding capacity, GDRI (glucose retardation index) and far more polyphenol and antioxidant content. All these qualities increase the chances of industrial revaluation, being a plausible alternative for the fibre enrichment of oven-baked products like biscuits.