Dias, Ema

Gomes, Ana Maria

Pintado, Manuela

Sardão, Rita

Voss, Glenise Bierhalz

Repositório Institucional da Universidade Católica Portuguesa

sGlenise Bierhalz Voss1, Rita Sardão1, Ema Dias2, Ana Maria Gomes1, Manuela Pintado11 Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior deBiotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.2 Germen-Moagem de Cereais, S.A, 4460-901 Porto, Portugal* E-mail address: mpintado@porto.ucp.ptIntroductionMethodsConclusionsAcknowledgementsObjectivesResultsFood by-products are not yet fully exploited and deserve all the efforts towards increasing their consumption by humans. Today, more than ever, makingsuitable use of all food resources can be crucial to meet the demand for food by future generations and contribute significantly to overcomeenvironmental burdens. In the cereal industry, wheat bran and germ (11-15% and 2–4% of the seed weight, respectively) are wheat milling by-productswith various nutritional attributes, that are not yet efficiently used for human consumption, being sold mainly as animal feed at a low price. Besidesadding value, more regular consumption of these products can be associated with health benefits.New functional food products based on wheat and soybean processing by-productsThese by-products can be valorized as potential ingredients for human consumption with added nutritional value and potential functional properties. Thecomposition of functional granules showed that these products can be considered “superfoods”, with nutritional claims, as PROTEIN+ and Fiber+,antioxidant activity.The nutritional composition of functional granules for human consumption. This work was supported by Fundo Europeu de Desenvolvimento Regional (FEDER), through the Programa Operacional Competitividade eInternacionalização (POCI), under the project: Co-CerealValue: Valorização sustentável de subprodutos do processamento e armazenamento de cereais.(POCI-01-0247-FEDER-033607).The present work aimed to develop two new high-value functional granules for human consumption based on the valorisation of wheat and soybean by-products (bran, germ and okara), ensuring high contents of protein, fiber and omega-3 fatty acids. The objective was to formulate functional granules(F1 and F2) that could simulate the composition of seed grains currently considered “superfoods” due to their richness in essential nutrients andbioactive compounds.The granule formulations F1 (bran, germ and okara) and F2 (bran andgerm) were established and successfully developed by cold extrusion.These together with the original by-products were characterizedregarding their nutritional composition and total phenolics andantioxidant activity (ABTS and DPPH).❖Dry matter: 92.9±0.2%❖Ash: 4.2±0.03%❖Total Fiber: 16.9±5.1%❖Insoluble Fiber: 5.1±0.5%❖Protein: 31.4±0.3%  ❖Lipids: 5.8±0.2%❖Dry matter: 91.5±0.02%❖Ash: 4.6±0.1%❖Total Fiber: 25.2±0.9%❖Insoluble Fiber: 5.1±0.3%❖Protein: 25.7±0.1%  ❖Lipids: 5.8±0.2%PROTEIN+≥20% of the food energy value provided by the proteinFIBER+≥6 g of fibre/100 gFigure 1. Antioxidant activity and total phenols of functional granules.Nutritional claims

New functional food products based on wheat and soybean processing by-products

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Repositório Institucional da Universidade Católica Portuguesa