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

  1. SAN JOSÉ BARRERO, FRANCISCO JOSÉ
Dirixida por:
  1. Montserrat Collado Fernández Director

Universidade de defensa: Universidad de Burgos

Fecha de defensa: 13 de xuño de 2018

Tribunal:
  1. Isabel Jaime Moreno Presidente/a
  2. Pilar Muñiz Rodríguez Secretario/a
  3. Silvana Nicola Vogal
  4. Gerardo Fernández Barbero Vogal
  5. Daniel Rico Bargués Vogal

Tipo: Tese

Teseo: 559693 DIALNET lock_openRIUBU editor

Resumo

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.