Cereals and Cereal Based Products

 

Institute of Agrochemistry and Food Technology, Research Associate of the Spanish Council for Scientific Research, Valencia – Spain
Director Prof : Claudia Monika Haros.

 

Más información sobre Claudia Monika Haros

ACTIVITY GROUP’S DESCRIPTION

 

The research activity of the Cereal Group is the design, development and biochemical, physico-chemical and nutritional assessment of value-added cereal-based goods. Research is tackled by means of a basic approach for chemically understanding the functionality of cereal constituents in complex matrices. The fundamental information is focused/oriented to the achievement of end cereal products easily transferred and exploited by the related industry. This integrated global approach is devoted either to generate basic knowledge or to transfer obtained results efficiently to the industry..

As research-line the group centres on nutritional studies of vegetable raw materials and/or their by-products on their biological activity for their subsequent integration into new food matrices. For this purpose, different in vitro and in vivo strategies are utilized for determining nutritional and/or biological activities. These assays include the determination of bioaccessibility/bioavailability of minerals, glycaemic index and nutrient inputs according to Dietary Reference Intakes/Adequate Intakes (DRIs/AIs). The ultimate objective is to identify dietetic solutions and innovations to prevent diseases and to improve consumers’ well-being and health.

In recent years the group focused on the:

– Use of phytases from Bifidobacterium for increasing mineral availability of vegetable foods
– Utility of Latinamerican crops as ingredients for improving nutritional and functionality of bakery products
– Develop new cereal wet milling processes/pseudocereals for getting starches and protein isolates with new nutritional and functional features.

RESEARCH TEAM

Karla Carmen Miranda Ramos

Estudiante de doctorado (Ph.D Student)

Jaime Ballester Sanchez

Estudiante de doctorado (Ph.D Student)

Raquel Selma Gracia

Estudiante de doctorado (Ph.D Student)

CHIA INVESTIGATIONS


PARTICIPACIÓN EN PROYECTOS DE INVESTIGACIÓN

 

  • 2017-2021 LINCE. Innovation, Quality and Development of Cereal Based Foods (Leading INnovation in CEreals, LINCE). Ref.: PROMETEO/2017/189 (Generalitat Valenciana). Researchers: Cristina Molina, M. Teresa Fernández-Espinar, Amparo Tárrega, Claudia M. Haros.

 

  • UNLP. 2017-2020 CIBENA. Mejora de la cadena de valor en la producción de superalimentos. Lider Company: GRUPO SIRO
    CDTI-CIEN

 

  • PPID-UNLP.2017-2019 QuiSalhis-FOOD (Quinoa and Salvia hispanica L). Development of New Ingredients of Quinoa and Chia for Food Formulation. Nutritional Study and Healthy Property Assessment (Quinoa and Salvia hispanica Food). Ref.: AGL2016-75687-C2-1-R (MEIC-Spain). Participating entities: IMDEA, UV, UMH, IATA-CSIC. Coordinator: Claudia M. Haros

 

  • Cooperación Internacional CONICET (Argentina) – CONACyT (México). 2015-2016 Chia-Link. Physical-chemical, nutritional and technological assessment of contribution of chia (Salvia hispanica L) as novel food ingredients in Europe. Ref.: i-Link0923 (CSIC-MINECO) Participating entities: CIDCA-UNLP-Argentina; PUC-MAIG-Chile; UADY-Mexico; IG-CSIC-Spain; IATA-CSIC-Spain. Coordinator: Claudia M. Haros

 

  • 2015-2016. Press extraction of chia oil. Optimization and characterization of the residual flours. Participating entities: CSIC-PRIMARIA PREMIUM RAW MATERIALS S.L. – Spain
    Coordinator: Claudia M. Haros


PUBLICACIONES

 

  • Laparra Llopis, J.M.; Haros, C.M. Inclusion of whole flour from Latin-American crops into bread formulations as substitute of wheat delays glucose release and uptake. Plant Food for Human Nutrition, 73(1): 13-17, DOI: 10.1007/s11130-018-0653-6 (2018).
  • Laparra Llopis, J.M.; Haros, C.M. Inmunonutritional influence of chia in the hepatic metabolic dysfunction. In: Chia (Salvia hispanica L.) the old food of the future. Food and Health. Editors: M.C. Millán Linares, M.M. Yust Escobar, C.M. Haros, J.J. Pedroche Jiménez, F. Millán Rodríguez, lnstituto de la Grasa, CSlC., Seville – Spain. ISBN: 978-84-472-2103-5, pp. 99-105 (2018).
  • Segura-Campos, M.; Martínez-Leo, E.; Fernández-Espinar, M.T.; Gil, J.V.; Haros, C.M. Nutritional and Functional Assessment of Contribution of Chia By-Products as Food Ingredient in Bakery Producsts. Part II: Bread Quality, Adequate Fiber Intake and Enzymes Inhibition. In: Chia (Salvia hispanica L.) the old food of the future. Food and Health. Editors: M.C. Millán Linares, M.M. Yust Escobar, C.M. Haros, J.J. Pedroche Jiménez, F. Millán Rodríguez, lnstituto de la Grasa, CSlC., Seville – Spain. ISBN: 978-84-472-2103-5, pp. 137-146 (2018).
  • Functional Assessment of Contribution of Chia By-Products as Food Ingredient in Bakery Producsts. Part I: Nutrient Composition and Antioxidant Activity. In: Chia (Salvia hispanica L.) the old food of the future. Food and Health. Editors: M.C. Millán Linares, M.M. Yust Escobar, C.M. Haros, J.J. Pedroche Jiménez, F. Millán Rodríguez, lnstituto de la Grasa, CSlC., Seville – Spain. ISBN: 978-84-472-2103-5, pp. 127-135 (2018).
  • Muñoz, L.; Haros, C.M. In vitro Glycaemic Index and Microstructure Analysis of Bakery Products with Chia. In: Chia (Salvia hispanica L.) the old food of the future. New Food. Editors: M.C. Millán Linares, M.M. Yust Escobar, C.M. Haros, J.J. Pedroche Jiménez, F. Millán Rodríguez, lnstituto de la Grasa, CSlC., Seville – Spain. ISBN: 978-84-472-2103-5, pp. 41-48 (2018).
  • Haros, C.M. Red Chia-Link – Red internacional para el estudio integral de la chia (Salvia hispanica L), Revista QUO – /P/A/N/ – ISSN: 2445-3609, 3: 56-58 (2017).
  • Laparra, M.; Haros, C.M. Inclusion of ancient Latin-American crops to bread formulation improves intestinal iron absorption and modulates inflammatory markers. Food & Function 7: 1096-1102, DOI: 10.1039/c5fo01197c (2016).
  • Haros, M.; Laparra, M.; Millán, F. Effect of chia by-products as breadmaking ingredient on nutritional quality, mineral availability and glycaemic index of bread. In: 1st International Conference of Chia-Network, Conference Proceedings, Editorial LIMENCOP S.L., Elche, España. ISBN: 978-84-608-7056-2, pp. 7-8, 39-43 (2016).
  • Guiotto, E; Ixtaina, V, Nolasco SM, Tomás MC. Effect of storage conditions and antioxidants on the oxidative stability of chia-sunflower oil blends. JAOCS, 91 , 767-776 (2014).
  • Gil J.V.; Haros, M.; Fernández-Espinar, T. Study of the antioxidant capacity of white breads enriched with chia (Salvia hispanica L). In: 1st International Conference of Chia-Network, Conference Proceedings, Editorial LIMENCOP S.L., Elche, España. ISBN: 978-84-608-7056-2, pp. 19-20, 61-66 (2016).
  • Laparra, M.; Haros, M. The influence of chia‐containing bread on iron absorption and biomarkers of immunonutrition. In: 1st International Conference of Chia-Network 2015, Conference Proceedings, Editorial LIMENCOP S.L., Elche, España. ISBN: 978-84-608-7056-2, pp. 23-24, 73-76 (2016).
  • Haros, C.M. Mejorando el valor nutricional y las propiedades saludables de productos de cereales con quinoa y otros cultivos latinoamericanos. GRANOTEC Nutrición y Biotecnología para la Salud. Enlace: www.granotec.com/new/20160628170021 (2016).
  • Guiotto, E; Ixtaina, V, Nolasco SM, Tomás MC. Effect of storage conditions and antioxidants on the oxidative stability of chia-sunflower oil blends. JAOCS, 91 , 767-776 (2014).
  • Iglesias-Puig, E.; Haros, M. Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.). European Food Research and Technology, 237: 865-874, DOI: 10.1007/s00217-013-2067-x (2013).
  • Iglesias-Puig, E.; Haros, M. La chía en Europa: el nuevo ingrediente en productos de panadería. Revista Alimentaria 420: 73-77 (2011).