DSpace Tipo de publicación :http://dspace.azti.es/handle/24689/22023-06-15T16:08:03Z2023-06-15T16:08:03ZpruebaAranguena, Edortahttp://dspace.azti.es/handle/24689/14972023-04-28T10:43:48Z2000-02-21T00:00:00ZTítulo : prueba
Autor : Aranguena, Edorta2000-02-21T00:00:00ZHybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Tenebrio molitor) Flours: Optimisation Using Desirability-Based Mixture DesignGarcia-Fontanals, LauraLlorente, RaquelValderrama, JuanjoBravo, SergioTalens, Clarahttp://dspace.azti.es/handle/24689/14962023-04-17T17:31:51Z2023-01-01T00:00:00ZTítulo : Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Tenebrio molitor) Flours: Optimisation Using Desirability-Based Mixture Design
Autor : Garcia-Fontanals, Laura; Llorente, Raquel; Valderrama, Juanjo; Bravo, Sergio; Talens, Clara
Resumen : Hybrid products could help bridge the gap as new alternative diets emerge in response to the demand for less animal protein, while recent studies suggest that the Western population is not yet ready to fully embrace an alternative protein-based diet. This study used a desirability-based mixture design to model hybrid spreadable cheese analogues (SCAs). The design combined milk protein concentrate (MPC), Tenebrio molitor (IF) and faba bean (FBP) flours, representing 7.1% of the formula. Nine SCAs with different MPC/FBP/IF ratios were formulated. Incorporating the IF negatively impacted the desirable texture properties. The FBP flour improved the texture (increasing firmness and stickiness and decreasing spreadability), but only when combined with MPC. Sensory analysis showed that hybrid SCAs (≤50% MPC) C2, C7 and C9 had a more characteristic cheesy flavour than the commercial plant-based reference, and sample C2 had a texture profile similar to the dairy reference. Samples containing IF (C7 and C9) showed a better flavour profile than that without IF (C2). The SCAs had higher protein and lower saturated fat, starch and sugar content than commercial analogues. The study suggests that incorporating alternative proteins in hybrid products can be an effective approach to reduce animal protein content, specifically dairy, in food formulations.2023-01-01T00:00:00ZRational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice BiscuitsTalens, ClaraGarcia-Fontanals, LauraFabregat, PaulaIbargüen, Mónicahttp://dspace.azti.es/handle/24689/14952023-03-24T10:49:29Z2023-01-01T00:00:00ZTítulo : Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits
Autor : Talens, Clara; Garcia-Fontanals, Laura; Fabregat, Paula; Ibargüen, Mónica
Resumen : “Hidden hunger”, the deficiency of important mineral micronutrients, affects more than 2 billion people globally. Adolescence is unquestionably a period of nutritional risk, given the high nutritional requirements for growth and development, erratic or capricious diets and the increased consumption of snacks. This study applied the rational food design approach to obtain micronutrient-dense biscuits by combining chickpea and rice flours to achieve an optimal nutritional profile, crunchy texture and appealing flavour. The perception of 33 adolescents regarding the suitability of such biscuits as a mid-morning snack was examined. Four biscuits were formulated, with different ratios of chickpea and rice flours (CF:RF): G100:0, G75:25, G50:50 and G25:75. Nutritional content, baking loss, acoustic-texture and sensory analyses were carried out. On average, the mineral content of biscuits with the CF:RF ratio of 100:0 doubled compared with the 25:75 formula. The dietary reference values for iron, potassium and zinc reached 100% in the biscuits with CF:RF ratios of 50:50, 75:25 and 100:0, respectively. The analysis of mechanical properties revealed that samples G100:0 and G75:25 were harder than the others. Sample G100:0 showed the highest sound pressure level (Smax). Sensory analysis showed that increasing the proportion of CF in the formulation augments the grittiness, hardness, chewiness and crunchiness. Most of the adolescents (72.7%) were habitual snack consumers; 52% awarded scores ≥ 6 (out of 9) to biscuit G50:50 for its overall quality, 24% described its flavour as “biscuit” and 12% as “nutty”. However, 55% of the participants could not pinpoint any dominant flavour. In conclusion, it is possible to design nutrient-dense snacks that meet the micronutrient requirements and sensory expectations of adolescents by combining flours naturally rich in micronutrients.2023-01-01T00:00:00ZImplications for the global tuna fishing industry of climate change-driven alterations in productivity and body sizesErauskin, MaiteChust, GuillemArrizabalaga, HaritzCheung, William W.LSantiago, JosuMerino, GorkaFernandes, Jose A.http://dspace.azti.es/handle/24689/14732023-02-09T13:11:03Z2023-01-01T00:00:00ZTítulo : Implications for the global tuna fishing industry of climate change-driven alterations in productivity and body sizes
Autor : Erauskin, Maite; Chust, Guillem; Arrizabalaga, Haritz; Cheung, William W.L; Santiago, Josu; Merino, Gorka; Fernandes, Jose A.
Resumen : Tunas and billfishes are the main large pelagic commercial fish species. Tunas comprised around 5.5 million t and USD 40 billion in 2018. Climate change studies and projections estimate that overall, global fisheries productivity will decrease due to climate change. However, there are seldom projections of the climate-driven productivity of the higher trophic levels where tunas and billfishes belong. In this work, we use a mechanistic model to evaluate the effects of climate change and fishing for globally distributed and commercially exploited seven tuna species and swordfish which are divided into 30 stocks for management purposes, under a range of climate change (RCP 2.6 and 8.5) and fishing scenarios (from no fishing to 1.5 times the fishing mortality (F) at the Maximum Sustainable Yield, FMSY) from two Earth System Models (IPSL and MEDUSA). The results suggest that high trophic level species will be more impacted by climate change than by fishing pressure under the assumption that they remain nearby their MSY levels. However, no-fishing scenarios project much higher biomass. The overall productivity of the target species will decrease by 36% and only the Pacific bluefin showing a slight increase in the future. Five species; Atlantic and Southern bluefins, swordfish, bigeye, and albacore are estimated to decrease in biomass and size at different rates. These species represent almost a third of the landings in the Atlantic Ocean and 10% in the Pacific Ocean being the bluefins, the highest-valued tuna species. On average, the body size is expected to decrease up to 15% by 2050. Fish price and demand are partially driven by body size and therefore, revenues can be reduced even in stocks with an increase in productivity. The fishing industry can adapt to the changing climate by increasing the value of fish through sustainability certifications and reducing fuel consumption and time at sea with higher digitalization. Reducing fuel consumption would also be an additional mitigation measure to climate change since it would reduce CO2 emissions.2023-01-01T00:00:00Z