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dc.creatorLeu-Zürcher, Saraes_ES
dc.date.accessioned2016-05-23T13:18:47Z
dc.date.issued2015
dc.identifier.urihttps://hdl.handle.net/2454/20735
dc.description.abstractSeveral studies showed that the consumption of broccoli can prevent some diseases and cancer, as broccoli contains important amounts of health-promoting substances like polyphenols, vitamin C and glucosinolates. Just the florets of broccoli are used in the food industry. Although important amounts of the health-promoting compounds are present in the stalks, they are not used. The quantity of healthpromoting compounds is reduced significantly when treated thermally. The objective of this study was to obtain a natural functional food product by adding the freeze-dried broccoli stalks to mild-treated products such as gazpacho and salmorejo, in a way that broccoli flavor and odor were not perceived in the final product. To achieve a product with ideal rehydration characteristics and an optimal retention of the health-promoting compounds, the freeze-drying process of broccoli stalks was optimized. The best freeze-drying conditions were a fast freezing rate with a 14 hour primary drying. The maximum addition of broccoli with a minimum of changes on the product was achieved, thanks to viscosity analyses and sensory triangle tests. It is possible to add health-promoting compounds from broccoli stalks to food stuffs without a reduction of the acceptability of the productes_ES
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.subjectBroccoli stalkses_ES
dc.subjectFreeze-dryinges_ES
dc.subjectFunctional foodses_ES
dc.subjectGazpachoes_ES
dc.subjectSalmorejoes_ES
dc.titleDevelopment of a new functional food from freeze-dried broccoli stalkses_ES
dc.typeTrabajo Fin de Máster/Master Amaierako Lanaes
dc.typeinfo:eu-repo/semantics/masterThesisen
dc.date.updated2016-01-11T13:04:44Z
dc.contributor.affiliationEscuela Técnica Superior de Ingenieros Agrónomoses_ES
dc.contributor.affiliationNekazaritza Ingeniarien Goi Mailako Eskola Teknikoaeu
dc.description.degreeMáster Universitario en Tecnología y Calidad en las Industrias Agroalimentarias por la Universidad Pública de Navarraes_ES
dc.description.degreeNekazaritzako Elikagaien Industrietako Teknologiako eta Kalitateko Unibertsitate Masterra Nafarroako Unibertsitate Publikoaneu
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccessen
dc.rights.accessRightsAcceso embargado 5 años / 5 urteko bahituraes
dc.embargo.lift2020-09-01
dc.embargo.terms2020-09-01es_ES
dc.contributor.advisorTFECantalejo Díez, María Jesúses_ES


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