TECHNOLOGI ES FOR THE I NTI Cereales y Oleaginosas PRODUCTI ON OF - - PowerPoint PPT Presentation

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TECHNOLOGI ES FOR THE I NTI Cereales y Oleaginosas PRODUCTI ON OF - - PowerPoint PPT Presentation

Aug 04, 2023 347 likes •895 views

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

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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 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

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OUR MI SSI ON I NTI is a public service for the generation, developm ent and transfer

  • f industrial technology

NATI ONAL I NSTI TUTE OF I NDUSTRI AL TECHNOLOGY

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Technical referent for the im plem entation of product identity and quality regulations in industry and com m erce.

FI RST ROLE

OUR ROLES

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Technologically responsible for people’s integration into the productive system .

SECOND ROLE

OUR ROLES

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Public assistant for furthering industrial com petitiveness.

THI RD ROLE

OUR ROLES

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MAI N SERVI CES CURRENTLY DELI VERED I nnovation and developm ent Technology transfer Technical Assistance, Analyses and Tests Calibrations Voluntary and m andatory certifications I nterlaboratory tests Audits Extension Training Personnel qualification

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Cellulose and Paper Cereals and Oilseed Products Chem istry Constructions Dairy Products Electronics and I nform atics Energy Environm ent Soft Technologies and Developm ent Fruits and Vegetables Leather Meat Mechanics National Security Regulations for Civil Constructions Packaging Physics and Metrology Plastics Rubber Superficial Processes Technologies for Health Care and the Handicapped Textiles W ood and Furniture

RESEARCH and DEVELOPMENT CENTRES

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I NTI – RESEARCH AND DEVELOPMENT CENTRES RELATED TO FOODS

FI SH ( MAR DEL PLATA) MI LK-MEAT-CEREALS AND OI LSEEDS ( MI GUELETE) CEREALS AND OI LSEEDS ( 9 DE JULI O) MI LK ( RAFAELA) FRUI TS AND VEGETABLES ( MENDOZA)

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I NTI - CEREALS AND OI LSEEDS

  • HEAD OFFI CE

9 de Julio Buenos Aires province

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I NTI - CEREALS AND OI LSEEDS

  • MI GUELETE SI TE
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I NTI - CEREALS AND OI LSEEDS

AREAS

  • OI LSEEDS, OI LS, FATS, BY-PRODUCTS AND

RELATED PRODUCTS

  • 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
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OI LSEEDS, OI LS, FATS, BY-PRODUCTS AND RELATED PRODUCTS

  • Oilseeds
  • Vegetable and anim al oils and fats
  • Cocoa butter and chocolate
  • Oilseed industry by-products
  • Enriched foods
  • Feeds and pet foods
  • Soybean food products
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CEREALS AND MEALS, BY-PRODUCTS AND RELATED PRODUCTS

  • W heat, oats, sorghum , rice, am aranth

and other cereals

  • Milling, m eals and related products
  • W heat, m andioca, potato and rice

starches

  • Bakery products
  • Crackers
  • Pasta
  • Snacks and breakfast cereals
  • Dough conditioners
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NUTRI TI ON

  • Vitam ins
  • Functional foods
  • Bioactive Com pounds
  • Foods for special dietary uses
  • Dietary Supplem ents
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PROCESSI NG TECHNOLOGY, PRODUCTS AND PROCESSI NG DEVELOPMENT, FEASI BI LI TY RESEARCH, FACTORY SETTLEMENT ASI STANCE

  • 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
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MI CROBI OLOGY

  • Cereals, oilseeds and related products
  • Bakery products
  • Oils and fats
  • Feeds and pet foods
  • 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
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TECHNOLOGI ES FOR THE 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

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FAO/ W HO GLOBAL STRATEGY FOR DI ET, PHYSI CAL ACTI VI TY AND HEALTH MAY 2 0 0 4 A few m ajor risk factors account for m uch of the m orbidity and m ortality

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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:

  • high blood pressure
  • high concentrations of cholesterol in blood
  • inadequate intake of fruit and vegetables
  • verw eight and obesity
  • physical inactivity
  • tobacco
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Factors that increase the risks of these diseases include:

  • Elevated consum ption of energy-dense,

nutrient-poor foods that are high in fat, sugar and salt

  • Reduced levels of physical activity
  • Tobacco

FAO/ W HO GLOBAL STRATEGY FOR DI ET, PHYSI CAL ACTI VI TY AND HEALTH

MAY 2 0 0 4

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  • Achieve energy balance and a healthy

w eight

  • Lim it energy intake from total fats and

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 ETARY RECOMMENDATI ONS FOR POPULATI ONS AND I NDI VI DUALS

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DI SQUALI FYI NG NUTRI ENTS

  • Saturated fat
  • Trans fat
  • Sodium

GOOD NUTRI ENTS

  • Unsaturated fat
  • Polyunsaturated fat
  • Dietary fiber
  • Protein
  • Vitam ins and m inerals
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NATURALLY HEALTHY FOODS Foods that naturally have a health prom oting or disease-preventing property beyond the basic and traditional function of supplying nutrients

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Foods that are designed to have a health prom oting or disease- preventing property beyond the basic and traditional function of supplying nutrients FUNCTI ONAL FOODS

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  • Healthy, nutritious and easy to

prepare foods

  • Functional and natural foods
  • Foods w ith a m inim um of

processing and less quantities of synthetic ingredients

  • Safe and low -priced foods

AT PRESENT, W HAT DO CONSUMERS LOOK FOR?

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  • Very com petitive m arket
  • Great pressure upon costs
  • Requires innovation and new

technologies FROM A GLOBAL POI NT OF VI EW

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AI MS

  • To give an answ er to these

challenges

  • To achieve an effective im pact on

society’s health and life quality I NTI - CEREALS AND OI LSEEDS

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DEVELOPMENT, PRODUCTI ON AND TECHNOLOGI CAL TRANSFERENCE OF:

  • 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
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PROJECTS THAT ARE BEI NG CARRI ED OUT

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  • High tem perature/ short tim e

process

  • 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

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  • I nnovative
  • High perform ance
  • Low cost
  • Production of high added value

products TECHNOLOGI CAL TRANSFERENCE OF EXTRUSI ON-PRESSI NG PROCESS

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FI RST PRESS OI LS

  • Soybean
  • Sunflow er
  • High oleic sunflow er
  • Linseed
  • Canola

TECHNOLOGI CAL TRANSFERENCE OF EXTRUSI ON-PRESSI NG PROCESS

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I NTI – Cereales y Oleaginosas ANUGA Food and Beverage Trade Fair

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SEMI -DEFATTED FLOURS

  • Soybean
  • Linseed

TECHNOLOGI CAL TRANSFERENCE OF EXTRUSI ON-PRESSI NG PROCESS

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FACTORY SETTLEMENT ASI STANCE

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FACTORY SETTLEMENT ASI STANCE

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FULL FAT FLOURS

  • Oats
  • Rye
  • Barley
  • W heat
  • Forage bean
  • Multigrain

( linseed, forage bean -Pisum sativum L.

  • var. laguna-, soybean, w heat bran,

w heat germ )

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  • 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.

  • 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.

Forage bean

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FOODS FOR SPECI AL DI ETS

  • Cereal Bars
  • Meals for old people
  • Meals for people w ith diabetes
  • Meals for people w ith celiac disease
  • Meals for people w ith

phenylketonuria

  • Healthy snacks
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DEVELOPMENT OF ESPECI AL DEVELOPMENT OF ESPECI AL MEALS MEALS

  • Com posite m eals for feeding program s
  • Com posite m eals for em ergency situations

Prepared m eals w ith higher nutritional value

  • Sem i-defatted soy m eal
  • W hole corn m eal
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CEREAL BARS

NUTRI TI ONAL BARS FOR SCHOOL CHI LDREN

  • Corn, oats, rice
  • Ovoalbum in as source of high BV protein
  • First press soybean oil as source of
  • polyunsat. fatty acids
  • Honey

The cereals used are w hole grain and texturized

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Sensory evaluation w as m ade w ith 1 2 0 school children betw een 9 and 1 1 years old

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I NDUSTRI ALI ZATI ON OF I NDUSTRI ALI ZATI ON OF BY BY-

  • PRODUCTOS FROM GRAI N

PRODUCTOS FROM GRAI N PROCESSI NG PROCESSI NG

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PRODUCTS DEVELOPED PRODUCTS DEVELOPED

  • Stabilized w heat bran and germ
  • Stabilized corn bran and germ
  • Brew ery spent m alt
  • By-products from w et corn and

w heat m illing

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  • Raw w heat germ , w hich contains as m uch

as 1 0 % oil, begins to go rancid as soon as it is m illed and becom es com pletely rancid in as little as 7 2 hours

  • The process can inactivate the enzym es

w ithout significant dam age to nutrients, including vitam ins and m inerals

  • The resulting product has a longer shelf

life at room tem perature

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DEVELOPMENT OF MEALS AND DERI VATI VES ( FLAKES, EXPANDED PRODUCTS) FROM NO TRADI TI ONAL GRAI NS

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  • Chia

GRAI NS THAT JUST I N THE PAST FEW YEARS HAVE BEEN REDI SCOVERED. THEY W ERE A STAPLE FOOD I N THE DI ET OF THE ANCI ENT I NCA AND AZTEC CULTURES I N AMERI CA

  • Quinoa
  • Am aranth
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I NTI – Cereales y Oleaginosas ANUGA Food and Beverage Trade Fair

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POLYPHENOLS FROM POLYPHENOLS FROM BY BY-

  • PRODUCTS OF GRAI NS

PRODUCTS OF GRAI NS I NDUSTRI ALI ZATI ON AND I NDUSTRI ALI ZATI ON AND THEI R USE I N FUNCTI ONAL THEI R USE I N FUNCTI ONAL DRI NKS DRI NKS

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DEVELOPMENTS CARRI ED OUT ON SOY

PRODUCTI ON OF SOY PROTEI N I SOLATES W I TH DI FFERENT TECHNOLOGI CAL PROPERTI ES

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DEVELOPMENTS CARRI ED OUT ON SOY

  • Effect of slurry preparation m ethods on

the rheological and gelling behavior of soy protein

  • Effect of solutes on the hydration

characteristics of soy protein isolate

  • Denaturation of soybean proteins

related to functionality and perform ance in m eat system s

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DEVELOPMENTS CARRI ED OUT ON SOY

  • Functional properties of soy proteins as

affected by heat treatm ent during isoelectric precipitation Obtention of Soybean isolates: I nfluence of term al treatm ent after neutralization on their Functional Properties

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