Logo do repositório
 
Publicação

Development of dietary fibre enriched bakery products by incorporating melon by-products

2023-10Documento de conferência Acesso restrito
Ver registo simples
dc.contributor.authorSilva, M.A.
dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorAlves, R.C.
dc.contributor.authorOliveira, M.B.P.P.
dc.contributor.authorCosta, H.S.
dc.date.accessioned2023-11-15T10:24:39Z
dc.date.available2023-11-15T10:24:39Z
dc.date.issued2023-10
dc.description.abstractRegular and sufficient intake of dietary fibre has many health benefits. One of these benefits is the ability to reduce the rate of glucose absorption after eating foods rich in carbohydrates with a high glycaemic index. Glycaemic control through dietary intervention is important for people with a high risk of Type 2 Diabetes Mellitus. According to some studies, it is recommended that the diabetic diet should provide 25-50 g/day of dietary fibre. However, the average daily intake of dietary fibre for the Portuguese population is 16.3 and 19.5 g/day, for women and men, respectively. This study aimed to develop two innovative food products based on melon peel flour and to evaluate their nutritional composition. In 2022, melon peels were recovered from melon production and distribution companies, mainly discarded fruits, which do not correspond to market needs in terms of size, and/or shape, or colour. Melon peels were dehydrated and homogenised until a fine powder (melon peel flour) was obtained. The nutritional composition was analytically determined. The energy value and available carbohydrates were calculated. The incorporation of melon peel flour allowed the development of a biscuit and a muffin with 15 and 13 g/100 g of dietary fibre, respectively. According to Regulation (EC) No 1924/2006 on nutrition and health claims, it is possible to say that the products developed can be considered high in fibre (> 6 g/100 g). Moreover, one portion of the developed biscuit (35 g) and muffin (48 g) can contribute with 21% and 25% of the recommended needs, respectively. The developed bakery products rich in dietary fibre could contribute to glycaemic control. The dietary fibre content present in the developed food products can also contribute to the valorisation of melon peel flour by reducing food waste, the environmental impact and contribute to improve public health.pt_PT
dc.description.sponsorshipThis work was financially supported by Foundation for Science and Technology (FCT) under the projects Food4DIAB (EXPL/BAA-AGR/1382/2021); and UIDB/50006/2020 and by AgriFood XXI I&D&I project (NORTE-01-0145-FEDER-000041) co-financed by European Regional Development Fund (ERDF), through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020). Rita C. Alves thanks to FCT the CEECIND/01120/2017 contract.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/8759
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Nacional de Saúde Doutor Ricardo Jorge, IPpt_PT
dc.relationValorisation of fruit by-products as multi-functional food ingredients and functional foods for diabetics
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationNot Available
dc.subjectBy-productspt_PT
dc.subjectMelonpt_PT
dc.subjectBakery Productspt_PT
dc.subjectDietary Fibrept_PT
dc.subjectGlycaemic Controlpt_PT
dc.subjectType 2 Diabetes Mellituspt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleDevelopment of dietary fibre enriched bakery products by incorporating melon by-productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleValorisation of fruit by-products as multi-functional food ingredients and functional foods for diabetics
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/EXPL%2FBAA-AGR%2F1382%2F2021/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F01120%2F2017%2FCP1427%2FCT0001/PT
oaire.citation.conferencePlaceDresden, Alemanhapt_PT
oaire.citation.title3rd Food Chemistry Conference: Shaping a healthy and sustainable food chain through knowledge, 10-12 Oct 2023pt_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2017
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isProjectOfPublicationbe6e847d-5763-407a-b2e0-a89a07e7305d
relation.isProjectOfPublicationeccce5f3-585c-46ef-9277-7db5962d45f7
relation.isProjectOfPublication92b13c79-7688-4f84-b7d7-0fde91ce5434
relation.isProjectOfPublication.latestForDiscoverybe6e847d-5763-407a-b2e0-a89a07e7305d

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
2023_FoodChemistry_ Melon_PI.pdf
Tamanho:
593.59 KB
Formato:
Adobe Portable Document Format
Ver/Abrir
Licença
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
license.txt
Tamanho:
1.71 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Ver/Abrir

Coleções

DAN - Posters/abstracts em congressos internacionais