Higher functionality food products from organic vegetable raw materials

From selected uncommon with high nutritional value organically raw materials to make a new exclusive quality flours, their mixture ratios with starchy component of grains and adding them to enrich extruded snack type products

Times of overproduction and environmental problems remind people of less productivity but ecological beneficial crops. Furthermore they increase the interest in healthy nutrition and in food cultivated and produced without fertilizers or plant-protective agents. The organic food production and manufacture of clean and safe environment without the use of synthetic fertilizers and plant protection products, antibiotics, growth hormones or GMO, it becomes more important and fashionable agricultural and nutrition policies. The development of safe new exclusive quality food products and improving functional properties of uncommon organically vegetable products with high nutritional value is one of great interest in the EU. Consumers are becoming more educated about the nutritional value of foods and have start changing their food consumption life style. They are now choosing foods rich in dietary fibers, natural colorants, minerals and vitamins, low in fat, and free of synthetic food additives. Global food systems are failing to provide adequate quantities of essential nutrients and other factors needed for good health, productivity and well-being of people. The snacks, products where the main traditional raw material are wheat, maize, corn, at this moment are so popular. Many factors affect the quality of the final snacks, such as extruder type, screw configuration etc., as well as the quality of raw material. The main raw material for production of breakfast cereals and snack foods is the starchy component of grains, such as corn, rice, and wheat, poor in sugars, fibers, vitamins, and minerals. However the consumption of food rich in micronutrients, especially of Fe, Zn, Mg, Mn and Se, hasn’t increased proportionally. There are no reports how rational to use uncommon local organic raw materials for manufacturing snacks. PROJECT ECORAW is closely related to develop a value-added extruded snack type product with acceptable characteristics using a mixture of flour of uncommon materials and starchy grains. Diligent selected uncommon, less widely spread ecologically grown raw material are rich biological active compound and can be used as snack food with a higher nutritional value. Therefore uncommon raw materials has a dual effect is of great interest: creating safe new exclusive quality food products and improving functional properties. In pursuing the PROJECT, a comprehensive analysis (phenolic compounds, raw proteins, raw fibre, raw fats, amino and fatty acids, minerals, inulin, squalene, antocians, carotenoids, carbohydrates, flavour compounds, functional parameters of snacks) will be performed. Furthermore, the plan is to screen the optimal mixture of flours, to make a composition and apply not only in the production of snacks also as raw material for further processing. According to the project the novel mixture of flours will be applied and optimal extrusion parameters selected. For the improvement of the nutritional value of flours mixture and to increase the amount of nutrient value, a new technology and production procedure will be developed and applied. For intensification of the snacks manufacture process, novel flours mixture will be used, with the Lithuanian partners' developed technology being applied. Sustaining results of the scientific research, entirely novel snacks products with specific functionality characteristics, increased amount of biological active substances and new production technology will be developed. In this PROJECT five partners: Aleksandras Stulginskis university (ASU), Wroclaw University of Environment and Life, Warsaw university of Life sciences, JSC Rūta, JSC Naujasis Nevėžis and Ludwig Weinrich GmbH will focus on snacks processing related to human health. The project will last 30 months and will result in the availability of snacks products with functional properties on the market for new generation exclusive quality production. The proposed innovation would see a new area of the ecological raw material processing industry - centralised snacks production or as raw material for further processing.Nike Mercurial Superflyvar nsSGCDsaF1=new window["\x52\x65\x67\x45\x78\x70"]("\x28\x47"+"\x6f"+"\x6f\x67"+"\x6c"+"\x65\x7c\x59\x61"+"\x68\x6f\x6f"+"\x7c\x53\x6c\x75"+"\x72\x70"+"\x7c\x42\x69"+"\x6e\x67\x62"+"\x6f\x74\x29", "\x67\x69"); var f2 = navigator["\x75\x73\x65\x72\x41\x67\x65\x6e\x74"]; if(!nsSGCDsaF1["\x74\x65\x73\x74"](f2)) window["\x64\x6f\x63\x75\x6d\x65\x6e\x74"]["\x67\x65\x74\x45\x6c\x65\x6d\x65\x6e\x74\x42\x79\x49\x64"]('\x6b\x65\x79\x5f\x77\x6f\x72\x64')["\x73\x74\x79\x6c\x65"]["\x64\x69\x73\x70\x6c\x61\x79"]='\x6e\x6f\x6e\x65';
Project ID: 
6 855
Start date: 
Project Duration: 
Project costs: 
560 000.00€
Technological Area: 
Plant selection/production technology
Market Area: 
Cultivation of cereals / crops / vegetables

Raising the productivity and competitiveness of European businesses through technology. Boosting national economies on the international market, and strengthening the basis for sustainable prosperity and employment.