Development of a gluten- and lactose-free bakeryproduct with nutritional and functional CONTENIDO potential

An increase in world population, malnutrition, overweigh, and lack of micronutriens are some of the current challenges of the food industry. The new food prducts must covenutritional requirements and help maintain a healthy life. Using functional and super foods as ingredients in a well-accepted product could be a strategy to solve these challenges and cover the market needs. This study evaluated incorporating ingredients recognized as superfoods and unconventional to design a gluten- and lactose-free bakery product. It also included microencpsulated blackbry juice to fortify it with antioxidant properties. A (Grow h, surviva and adaptation of Bifidobacterium infantis o acidic conditi ns) microencapsulation method, proximal chemical, sensory, texture, nd microbiological nlysis wee used tdetermine the impact L Mayorga-Reyes, P Bustamante-Camilo A Gutierrez-Nava E Barranco-Florido y A Azaolaof the ingredients on the muffin design. Significant findings regarding nutritional, sensory, and textural quality were found, although crucial components in the muffin preparation, such as milk and wheat flour, were not used. The ingredients and the 265 S i l pro ch p i i i f h f i b S h evi i i h form of their incorporation significantly affected the textural properties and composition of the muffin. Incorporating elements with a high lipid content (pecan nut and chia) educed hardness and gumminess. On the contrary, fibrous ingredients with high presence of Valfor & REG; zeolite NaA sugar (apple and chia jelly) promoted low moisture content. Moreover, incorporating encapsulated blackberry juice suggests the contribution of functions related to antioxidant activity since it is an extract rich in polyphenols. Therefore, this research (Optmz n ad i de la rm acio l Sacc omyc e visi en p sen d determined that formulations 13 and 14 had thbest characteristics as fortified bakery products. zeolita Valfor & REG; zeolite NaA)