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Producción de harina con bajo contenido en proteínas y desarrollo de cereales bajos en proteínas a partir de esta harina

Resumen

Tipo:
Demanda Tecnológica
Referencia:
TRJO20160830001
Publicado:
07/11/2016
Caducidad:
07/11/2017
Resumen:
Un investigador jordano especializado en nutrición y tecnologías alimentarias ha desarrollado harina baja en proteínas que se utiliza para elaborar pan árabe, pan de molde y galletas. El investigador busca cooperación técnica con grupos de investigación que trabajen en fábricas especializadas en productos alimenticios bajos en proteínas. El objetivo es desarrollar el prototipo y elaborar productos alimenticios basados en esta harina que tengan unas características sensoriales y propiedades físicas y químicas adecuadas, como arroz, pasta y cereales, y comercializar estos alimentos posteriormente. El desarrollo de estos cereales ayudará a prevenir enfermedades a personas que deben seguir una alimentación baja en proteínas.

Details

Tittle:
Production of low-protein flour and development of low-protein cereal products from developed low-protein flour
Summary:
A low-protein flour has been developed by a Jordanian researcher, who is specialized in nutrition and food technology. The researcher is interested in technical cooperation with research groups in factories specialized in low-protein food products in order to develop the prototype and produce products with acceptable sensory characteristics and physical and chemical properties from this formulated flour i.e. rice, pasta, and other cereal products; also, to commercialise the products.
Description:
A Jordanian researcher, who is specialized in nutrition and food technology developed a low-protein flour mix. This developed low-protein flour mixture will be used to prepare Arabic bread, sandwich bread, cookies and biscuits. Many substances were added (baking agents, soluble fiber and food thickening agent) to improve the flour quality in different percentages. After many trails, they reached the best protein percent which was 0.4% (the required protein percent for bakery products from low-protein flour). Also, the sensory and rheological properties of the products were tested. All of the results were positive and impressive.

It is expected that developing those cereals from the low-protein flour will help all people who should take low- protein food in preventing the consequences of their disease. In addition, this will make the flour available all the time and will reduce the dependency and cost from importing the flour from outside. Two visits for the Ministry of Health (MOH: Genetic Diseases Directorate) and King Hussein Medical Center (KHMC) were done. The results of the survey showed that there are about 300 cases of phenylketouria and about 100 cases from the other amino acid disorders including (urea cycle disorder, maple syrup urine disease, citrullinemia, argininosuccinic aciduria).

The researcher is looking for marketing of those products on national and international markets.


Technical Specification or Expertise Sought:
Looking for partners who have the experience in flour productions, to expand the prototype into new products

Partner sought

Type and Role of Partner Sought:
The researcher is looking for an SME to develop the prototype; a technical assistance who can expand the prototype into new products.

Client

Type and Size of Client:
University
Already Engaged in Trans-National Cooperation:
No
Languages Spoken:
Arabic
English