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Healthier processed foods: development and evaluation of products wih low water activity added protein an fiber

Grant number: 10/19025-5
Support type:Regular Research Grants
Duration: September 01, 2011 - November 30, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Elizabeth Harumi Nabeshima
Grantee:Elizabeth Harumi Nabeshima
Home Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
Assoc. researchers: Cristiane Rodrigues Gomes Ruffi ; Fernanda Paula Collares Queiroz ; Izabela Dutra Alvim ; Rita de Cássia Salvucci Celeste Ormenese ; Sueli Regina Baggio ; Vera Sônia Nunes da Silva


The world population growth and human migration from the countryside to the cities bring concerns from various sources, among them the production of food in quantity and quality to ensure food security of the population. Under this view, increased consumption of processed foods seems inevitable. On the other hand, the consumer is becoming more demanding and global and national studies show that some concepts are guiding their decisions in purchasing food, including the health related implications and wellbeing. Worried to meet these demands, the food industry has invested in developing new and healthier products. Various procedures have been employed, ranging from process change until the introduction of substances with special properties, nutrition and health. Among the segments eager for technologies that can improve the characteristics of their products stands out the Biscuit sector. Brazil is the second largest biscuit producer in terms of volume standing, behind only of the United States. The sector grew 2.5% in 2009, with estimates of 3% for 2010. The biscuits are consumed in all walks of life, with good acceptance by people of all ages. In this context, the project aims to assess the development of cracker type biscuit added of protein and fiber derived from soybeans which proves to be a challenge, as this type of biscuit is one of the most technologically sensitive to the incorporation of components unrelated to the conventional formulation. The project is part of a series of actions Cereal Chocotec - Ital to promote innovative research aimed at developing the agribusiness sector to the benefit of society and is part of the Innovation Network's Biscuit, which aims to meet demands of this sector mainly the improvement of its products from the standpoint of health. (AU)