W ORKSHOP ARGENTI NA-JAPAN “Bioscience and Biotechnology for the Prom otion of Agriculture and Food Production” August 3 rd to 7 th 2 0 0 9 TECHNOLOGI ES FOR THE I NTI – Cereales y Oleaginosas PRODUCTI ON OF FUNCTI ONAL FOODS, HEALTHY FOODS, FOODS FOR SPECI AL DI ETS AND THEI R I NGREDI ENTS, FROM W HOLE GRAI NS Lic. María Cristina López I NTI -Cereals and Oilseeds
NATI ONAL I NSTI TUTE OF I NDUSTRI AL TECHNOLOGY OUR MI SSI ON I NTI – Cereales y Oleaginosas I NTI is a public service for the generation, developm ent and transfer of industrial technology
OUR ROLES I NTI – Cereales y Oleaginosas FI RST ROLE Technical referent for the im plem entation of product identity and quality regulations in industry and com m erce.
OUR ROLES I NTI – Cereales y Oleaginosas SECOND ROLE Technologically responsible for people’s integration into the productive system .
OUR ROLES I NTI – Cereales y Oleaginosas THI RD ROLE Public assistant for furthering industrial com petitiveness.
MAI N SERVI CES CURRENTLY DELI VERED I nnovation and developm ent I NTI – Cereales y Oleaginosas Technology transfer Technical Assistance, Analyses and Tests Calibrations Voluntary and m andatory certifications I nterlaboratory tests Audits Extension Training Personnel qualification
RESEARCH and DEVELOPMENT CENTRES � Cellulose and Paper � Leather � Meat � Cereals and Oilseed � Mechanics Products � National Security � Chem istry Regulations for Civil � Constructions � Constructions I NTI – Cereales y Oleaginosas � Dairy Products � Packaging � Physics and Metrology � Electronics and � Plastics I nform atics � Rubber � Energy � Superficial Processes � Environm ent � Technologies for Health � Soft Technologies and Care and the Handicapped � Textiles Developm ent � W ood and Furniture � Fruits and Vegetables
I NTI – Cereales y Oleaginosas
I NTI – RESEARCH AND DEVELOPMENT CENTRES RELATED TO FOODS I NTI – Cereales y Oleaginosas MI LK ( RAFAELA) CEREALS AND OI LSEEDS ( 9 DE JULI O) FRUI TS AND VEGETABLES MI LK-MEAT-CEREALS AND OI LSEEDS ( MENDOZA) ( MI GUELETE) FI SH ( MAR DEL PLATA)
I NTI - CEREALS AND OI LSEEDS HEAD OFFI CE • 9 de Julio Buenos Aires province I NTI – Cereales y Oleaginosas
I NTI - CEREALS AND OI LSEEDS MI GUELETE SI TE • I NTI – Cereales y Oleaginosas
I NTI - CEREALS AND OI LSEEDS AREAS OI LSEEDS, OI LS, FATS, BY-PRODUCTS AND • RELATED PRODUCTS I NTI – Cereales y Oleaginosas CEREALS AND MEALS, BY-PRODUCTS AND • RELATED PRODUCTS JUI CES, HONEY, SUGAR PRODUCTS, • BEVERAGES AND RELATED PRODUCS NUTRI TI ON • PROCESSI NG TECHNOLOGI ES • FOOD LEGI SLATI ON • MI CROBI OLOGY • TOXI COLOGY • QUALI TY MANAGEMENT • ENVI RONMENT •
OI LSEEDS, OI LS, FATS, BY-PRODUCTS AND RELATED PRODUCTS Oilseeds • Vegetable and anim al oils and fats • I NTI – Cereales y Oleaginosas Cocoa butter and chocolate • Oilseed industry by-products • Enriched foods • Feeds and pet foods • Soybean food products •
CEREALS AND MEALS, BY-PRODUCTS AND RELATED PRODUCTS W heat, oats, sorghum , rice, am aranth • and other cereals I NTI – Cereales y Oleaginosas Milling, m eals and related products • W heat, m andioca, potato and rice • starches Bakery products • Crackers • Pasta • Snacks and breakfast cereals • Dough conditioners •
NUTRI TI ON Vitam ins • Functional foods • I NTI – Cereales y Oleaginosas Bioactive Com pounds • Foods for special dietary uses • Dietary Supplem ents •
PROCESSI NG TECHNOLOGY, PRODUCTS AND PROCESSI NG DEVELOPMENT, FEASI BI LI TY RESEARCH, FACTORY SETTLEMENT ASI STANCE I NTI – Cereales y Oleaginosas Oilseeds and oilseed m eals • Cereals, cereal m eals and related • products Honey, sugar products and fruit juices • Vegetables • Anim al oils and fats • Food additives •
MI CROBI OLOGY Cereals, oilseeds and related products • Bakery products • Oils and fats • Feeds and pet foods • I NTI – Cereales y Oleaginosas Salad deressings and m argarine • Sugar, honey, m arm alades, jellys, corn • syrup, juices, nectars, carbonated and non carbonated non alcohlic beverages Coffee, tea, m ate, herbs, species • fhytotherapeuticals • W ater, m ineral w ater, soda w ater • Catering •
TECHNOLOGI ES FOR THE PRODUCTI ON OF I NTI – Cereales y Oleaginosas FUNCTI ONAL FOODS, HEALTHY FOODS, FOODS FOR SPECI AL DI ETS AND THEI R I NGREDI ENTS, FROM W HOLE GRAI NS
FAO/ W HO GLOBAL STRATEGY FOR DI ET, PHYSI CAL ACTI VI TY AND HEALTH MAY 2 0 0 4 I NTI – Cereales y Oleaginosas A few m ajor risk factors account for m uch of the m orbidity and m ortality
FAO/ W HO GLOBAL STRATEGY FOR DI ET, PHYSI CAL ACTI VI TY AND HEALTH MAY 2 0 0 4 For non com m unicable diseases, the m ost im portant risks include: I NTI – Cereales y Oleaginosas high blood pressure • high concentrations of cholesterol in blood • inadequate intake of fruit and vegetables • overw eight and obesity • physical inactivity • tobacco •
FAO/ W HO GLOBAL STRATEGY FOR DI ET, PHYSI CAL ACTI VI TY AND HEALTH MAY 2 0 0 4 Factors that increase the risks of these diseases include: I NTI – Cereales y Oleaginosas Elevated consum ption of energy-dense, • nutrient-poor foods that are high in fat, sugar and salt Reduced levels of physical activity • Tobacco •
DI ETARY RECOMMENDATI ONS FOR POPULATI ONS AND I NDI VI DUALS • Achieve energy balance and a healthy w eight • Lim it energy intake from total fats and I NTI – Cereales y Oleaginosas shift fat consum ption aw ay from saturated fats to unsaturated fats and tow ards the elim ination of trans -fatty acids • I ncrease consum ption of fruits and vegetables, legum es, w hole grains and nuts • Lim it the intake of free sugars • Lim it salt ( sodium ) consum ption
DI SQUALI FYI NG NUTRI ENTS Saturated fat • Trans fat • Sodium • I NTI – Cereales y Oleaginosas GOOD NUTRI ENTS Unsaturated fat • Polyunsaturated fat • Dietary fiber • Protein • Vitam ins and m inerals •
NATURALLY HEALTHY FOODS Foods that naturally have a health I NTI – Cereales y Oleaginosas prom oting or disease-preventing property beyond the basic and traditional function of supplying nutrients
FUNCTI ONAL FOODS Foods that are designed to have a I NTI – Cereales y Oleaginosas health prom oting or disease- preventing property beyond the basic and traditional function of supplying nutrients
AT PRESENT, W HAT DO CONSUMERS LOOK FOR? • Healthy, nutritious and easy to prepare foods I NTI – Cereales y Oleaginosas • Functional and natural foods • Foods w ith a m inim um of processing and less quantities of synthetic ingredients • Safe and low -priced foods
FROM A GLOBAL POI NT OF VI EW • Very com petitive m arket I NTI – Cereales y Oleaginosas • Great pressure upon costs • Requires innovation and new technologies
I NTI - CEREALS AND OI LSEEDS AI MS I NTI – Cereales y Oleaginosas • To give an answ er to these challenges • To achieve an effective im pact on society’s health and life quality
DEVELOPMENT, PRODUCTI ON AND TECHNOLOGI CAL TRANSFERENCE OF: I NTI – Cereales y Oleaginosas • Functional and Healthy Foods • Foods for Special Dietary uses • Foods for Special Feeding Program s FROM CEREALS AND OI LSEEDS Low cost and highly available raw m aterials •
PROJECTS THAT ARE BEI NG CARRI ED OUT I NTI – Cereales y Oleaginosas
TECHNOLOGI CAL TRANSFERENCE OF EXTRUSI ON-PRESSI NG PROCESS • High tem perature/ short tim e process I NTI – Cereales y Oleaginosas • May affect the non-nutritive factors • Constitutes a valuable tool to im prove the nutritional quality of foods
TECHNOLOGI CAL TRANSFERENCE OF EXTRUSI ON-PRESSI NG PROCESS • I nnovative I NTI – Cereales y Oleaginosas • High perform ance • Low cost • Production of high added value products
TECHNOLOGI CAL TRANSFERENCE OF EXTRUSI ON-PRESSI NG PROCESS FI RST PRESS OI LS I NTI – Cereales y Oleaginosas • Soybean • Sunflow er • High oleic sunflow er • Linseed • Canola
Food and Beverage Trade Fair ANUGA I NTI – Cereales y Oleaginosas
TECHNOLOGI CAL TRANSFERENCE OF EXTRUSI ON-PRESSI NG PROCESS SEMI -DEFATTED FLOURS I NTI – Cereales y Oleaginosas • Soybean • Linseed
FACTORY SETTLEMENT ASI STANCE I NTI – Cereales y Oleaginosas
FACTORY SETTLEMENT ASI STANCE I NTI – Cereales y Oleaginosas
FULL FAT FLOURS • Oats • Rye • Barley I NTI – Cereales y Oleaginosas • W heat • Forage bean • Multigrain ( linseed, forage bean -Pisum sativum L. var. laguna-, soybean, w heat bran, w heat germ )
Forage bean The extrusion processes caused a • reduction in β -galactoside content and a sharp drop or total rem oval of trypsin inhibitor activity of bean flour. I NTI – Cereales y Oleaginosas Although the thiam ine content • decreased very deeply after these processes, slight changes w ere observed in the other nutritive com pounds. Then, extruded bean could be • considered as a novel product w ith high nutritive value.
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