Mondego Bread
KEYWORDS: Nutraceuticals, Celiac Disease, Diabetes, Hyperglycemia, Cholesterol, Macroalgae
STATE OF THE ART
Macroalgae have been used as dietary supplements or as ingredients in some foods. There are beneficial results from the intake of these products in metabolic diseases (diabetes), with a reduction in blood sugar and cholesterol levels. On the other hand, the number of people with diseases associated with the consumption of cereals containing gluten has been increasing, which justifies the need to develop food products suitable for this condition. Our intention is therefore to produce a gluten-free bread with macroalgae, which contain bioactive compounds. The algae biomass will be collected, prepared and added to the bread dough. Afterwards, the gluten-free bread will be produced.
VALUE PROPOSITION
Aims to improve the nutritional deficit present in current gluten-free foods, particularly in terms of protein; reducing the cost of production and sale; and the fact that macroalgae have the potential to meet sustainability challenges.
Advantages |
| Suitable for people with celiac disease, diabetes and cholesterol; |
| Low cost, easy and simple production in bakery and improved health; |
| It is a food-safe product tha can be consumed by anyone. |
Applications |
| Can be applied in the bakery sector. |
STAGE OF DEVELOPMENT: TRL 2
IPR LEGAL STATUS: Awaiting Publication
OWNERSHIP: The rights are held by the University of Coimbra.
COLLABORATION SOUGHT: Licensing for further developments or R&D partnership.