UNIVERSITAT POLITÈCNICA DE VALÈNCIA Desarrollo ... - RiuNet

46 I. Introducción
In the development of these products, some important technological
deficiencies have been found, mainly related to the product´s physical
stability during its entire shelf life. To this end, the optimisation of processing
techniques must be encouraged and more studies focusing on the
microstructure and arrangement of the different components of the products
after processing are needed in order to clarify and understand how to improve
the appearance and texture of the final product. These studies would also
allow to decrease the amount of additives added (hydrocolloids and/or
emulsifiers) and thus, to reduce the economic costs. In the particular case of
fermented products, the use of proper starter microorganisms able to both
improve the quality (by synthesising proper flavors and providing optimal
textures) and exert healthy benefits to consumers (i.e. probiotics) is the main
challenge to be faced in future studies.
REFERENCES
Abugoch-James LE (2009). Quinoa (Chenopodium quinoa Willd.): Composition, Chemistry,
Nutritional and Functional Properties. In Tylor SL (Ed.), Advances in Food and Nutrition
Research, 58 (pp 1-31): Academic Press.
AbuMweis SS, Jew S and Ames NP (2010). -glucan from barley and its lipid-lowering
capacity: a meta-analysis of randomized, controlled trials. European Journal of Clinical
Nutrition, 64(12): 1472-1480.
Adejuyitan JA (2011). Tigernut Processing: Its Food uses and Health Benefits. American
Journal of Food Technology, 6(3): 197-201.