Running EU-funded research projects
PON
description
Project funded by the PON 鈥淧rogramma Operativo Nazionale Ricerca e Innovazione 2014-2020鈥� and the European Regional Development Fund (ERDF)
Pasta and Baked Goods: Integrity, Health and Sustainability - Process and Product Innovation (INTEGRI)
The project aimed to develop innovative biotechnological protocols for the fermentation of some cereals (e.g., wheat, oats, rye, spelt), sprouted pseudocereal legumes, and milling by-products (e.g., wheat bran, whole grain flours.), using selected starter cultures. Innovative semi-finished products based on these fermented matrices were developed, also optimizing industrial protocols that included process parameters and methods for inoculation and fermentation.
Fermentation processes were continuously monitored using online sensor-based systems. Additionally, the nutritional profiles of the resulting products were thoroughly assessed, focusing specifically on reducing anti-nutritional compounds, enhancing protein digestibility, and evaluating starch hydrolysis kinetics. Products exhibiting lower glycemic indices were further investigated through in vivo glycemic index measurements, confirming their nutritional advantages. Technological attributes, particularly texture, were evaluated using texture profile analysis (TPA), and sensory characteristics were defined by panel testing, comparing the innovative products to conventional counterparts.
Overall, the INTEGRI project provides significant advancements to the food industry, delivering innovative solutions that enhance both nutritional and functional properties of food products, while also offering sustainable alternatives to traditional foods.
Principal Investigator: Marco Gobbetti - Faculty of Agricultural, Environmental and Food Sciences
Project Duration: 01/09/2022 - 31/12/2025
Project Partners: Valle Fiorita Catering s.r.l., Universit脿 degli Studi di Bari Aldo Moro, Universit脿 degli Studi del Molise, Universit脿 degli Studi di Torino, Fondazione di Ricerca e cura 鈥淕iovanni Paolo II鈥�, Universit脿 degli Studi della Tuscia, Azienda 鈥淚l Fornaio dei mulini vecchi鈥� di Paolillo Vincenzo, Cerealitalia Industrie Dolciarie spa, Consorzio di Ricerca per l鈥檌nnovazione tecnologica, la qualit脿 e la sicurezza degli alimenti (ITQSA), Casa Buratti s.r.l.
Area of specialisation: Agrifood 鈥� Asse II
Official website: