{"id":66811,"date":"2024-08-28T09:32:30","date_gmt":"2024-08-28T07:32:30","guid":{"rendered":"https:\/\/www.unitus.it\/?page_id=66811"},"modified":"2024-08-28T09:40:33","modified_gmt":"2024-08-28T07:40:33","slug":"integri","status":"publish","type":"page","link":"https:\/\/www.unitus.it\/en\/research\/progetti-di-ricerca\/integri\/","title":{"rendered":"INTEGRI"},"content":{"rendered":"

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INTEGRI \u2013 PASTA E PRODOTTI DA FORNO: INTEGRIT\u00c0, SALUBRIT\u00c0 E SOSTENIBILIT\u00c0 – Innovazione di processo e di prodotto<\/b><\/h3>\n

INTEGRI<\/b><\/p>\n

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ABSTRACT<\/b><\/p>\n

The Research is aimed to develop improved cereal-based foods \u2013 in terms of health-benefit, nutritional, and shelf-life aspects, using typical cereal varieties of convergence and transition Regions, with particular focus on traditional products, such as pasta, and bakery products (bread, focaccia bread, puccia, bread, taralli, pizza, breakfast cereals).<\/span><\/p>\n

Major R&D challenges concern total or partial substitution of conventional raw material with:<\/span><\/p>\n

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  1. i) Novel typologies of whole flours.<\/span><\/li>\n
  2. ii) Wheat flours containing non-genetically modified altered starch amylose:amylopectin ratio.<\/span><\/li>\n<\/ol>\n

    iii) Flours\/ingredients derived from other cereals (e.g. spelt, pseudo-cereals, legumes, agri-food manufacture by-products), in order to obtain enhanced traditional products in terms of the following aspects: dietary-nutritional (low glycemic index, high-fiber content, high-bioactive content \u2013 e.g. polyphenols and antioxidants); and environmental sustainability.<\/span><\/p>\n

    Major effort needs to be engaged in the development of balanced formulas (e.g. non-conventional flours, microbial starters), and implementation of proper technologies and biotechnologies (e.g. germination, fermentation) allowing the obtainment of blends and end-products characterized both by high transformation aptitude, and excellent acceptability.<\/span><\/p>\n

    Within the research aim, evaluation of functional\/health-benefits advantages effectiveness of products obtained is also included. Additionally, rigorous evaluation of presumed hulled-wheats reduced gluten sensitivity is also projected.<\/span><\/p>\n

    The project is articulated involves the participation of qualified Research Institutes \u2013 having specific competencies related to here described proposal, and several food companies specialized in the different sectors involved (e.g. mills, pasta, bread, bakery products, taralli, breakfast cereals), all of major importance in the framework of convergence and transition Regions\u2019 socio-economic system.<\/span><\/p>\n

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    <\/b>Identification Code: B84I20001050005<\/span><\/p>\n

    Total project cost: \u20ac 6.585.067,88<\/span><\/p>\n

    Total cost DAFNE: \u20ac 364.000,00<\/span><\/p>\n

    DAFNE Role: Unit\u00e0 di ricerca\/ Research Unit<\/span><\/p>\n

    Scientific Supervisor DAFNE: Prof. Francesco SESTILI\u00a0<\/span><\/p>\n

    Email: francescosestili@unitus.it<\/span><\/a><\/p>\n

    Start date: <\/span>\u00a0<\/span>01\/09\/2022<\/span><\/p>\n

    End date: 31\/03\/2025<\/span><\/p>\n

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    LINK\u00a0<\/b><\/p>\n

    \u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026<\/span><\/p>\n

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    PARTNERSHIP<\/span><\/p>\n