Agenda - Escola Superior de Biotecnologia - Universidade Católica ...

Feeding the World – International Day of Cooperation
Webinar
5 th July / 2013
Jointly organized by: &
AGENDA:
15:00 -­‐ Welcome Note – Prof. Cristina L.M. Silva, Escola Superior de Biotecnologia – Universidade
Católica Portuguesa, Portugal
15:10 -­‐ “Criollitos” a salty puff pastry product – Prof. Pablo Daniel Ribotta & Ana Elizabeth de la Horra,
Facultad de Ciencias Exactas, Físicas y Naturales – Universidad Nacional de Córdoba, Argentina
15:15 -­‐ Pinhão, a typical food from South of Brazil – Prof. Estela de Oliveira Nunes, Santa Catarina West
University (Unoesc), Brazil
15:20 -­‐ Technological advances for the functional use of Brazilian passiflora – Prof. Ana Maria Costa,
Embrapa Cerrados Brasília, Brazil
15:25 -­‐ Green Coconut Pulp as Food Ingredient – Prof. Antonia Miwa Iguti, Maua Institute of
Technology Sao Caetano do Sul, Brazil
15:30 -­‐ Optimization of the drying process of mortiño (Vaccinium floribundum Kunth): drying rate,
content of soluble polyphenols and anthocyanins – Prof. Jenny Ruales, National Polytechnic
School, Quito-­‐Ecuador
15:35 -­‐ An overview of Mexican corn tortillas – Prof. Gustavo Fidel Gutierrez Lopez, National School of
Biological Sciences, National Polytechnic Institute, Mexico City, Mexico
15:40 -­‐ Sweet and sour crispy fried noodle or Mee-­‐Krob – Napat Teboonyong, Faculty of Agro Industry,
Kasetsart University, Thailand
15:45 -­‐ Sticky rice with coconut milk or khao-­‐neaw moon – Natta Chaitirasakul, , Faculty of Agro
Industry, Kasetsart University, Thailand
15:50 -­‐ Unexploited African Crops-­‐ Potential for Product Innovation – Prof. Victoria Jideani, Cape
Peninsula University of Technology, Bellville, South Africa & Prof. Afam I O Jideani, University of
Venda, Thohoyandou, South Africa
16:00 -­‐ Discussion
16:30 -­‐ Closing

“Criollitos” a salty puff pastry product
Argentina is a well know country for its high consumption of bakery products, a 71.3% of the wheat flour in the
domestic market is destined to produce bakery bread. In the central region of the country, the second highest
product consumed after bread is the “criollito”. Criollito is a type of salty puff pastry product and its formulation
included a high amount of fat (30 %-­‐flour base), yeast, salt, sugar and water ( 48 %-­‐flour base). During the process
of production the dough is subjected to three folding steps with a roll-­‐in shortening, among sheeting and rest
periods. A final baked allows the obtainment of a product with a texture and characteristics such as taste and flaky
structure.
Produce a high-­‐quality laminated product depends on the formulation of the dough, the process, and the quality of
the flour and fat used. It requires strong flours able to form dough with a large extensibility capacity, in order to
avoid the rupture on the layers formed during the sheeting and folded process. The fat used should have a firmness
and plasticity such as to be extended in a continuous and uniform way among the sheets of dough. The
establishment of quality parameters of the dough and the salty puff pastry products is important to ensure the
obtainment of a product with consistent and uniform characteristics along the time. However, there are no previous
studies about the process and formulation of a regional product, like criollitos.
Dr. Pablo Daniel Ribotta
Researcher of CONICET
Full Proffesor Facultad de Ciencias Exactas, Físicas y Naturales -­‐
UNIVERSIDAD NACIONAL DE CÓRDOBA (UNC)
Director of Instituto Superior de Investigación, Desarrollo y Servicios en
Alimentos -­‐UNC
pribotta@agro.unc.edu.ar
http://vaca.agro.uncor.edu/~uninvestigacion/Home.htm
Dr. Pablo Ribotta studied Chemical Engineer at the Universidad Nacional de Córdoba (UNC). Argentina (1996) and
finished his PhD at the Universidad Nacional de la Plata (Argentina) in 2002. Currently, is Research Member of the
National Research Council of Argentina (CONICET), Full Professor of Food Technology and Director of the Instituto
Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA) at UNC.
He is the author or coauthor of more than 70 research papers, 2 books and 8 book chapters. His current research
interests include the study of the effect of the growth technology on composition and industrial quality of cereal
grains; development of new products, ingredients and food formulations; evaluation of the physic, chemistry and
functional properties of ingredients and food products. Food processing.
Ana Elizabeth de la Horra
Ph.D. Student
Institute of Food Science and Technology Córdoba
(ICYTAC)
CONICET
National University of Córdoda
Córdoba-­‐ Argentina
anitadelahorra@agro.unc.edu.ar
Ana de la Horra had a degree on Chemistry in 2010 at the National University of Córdoba (UNC) in Argentina. Actually
she is a Ph.D. student at the School of Exact, Physical and Natural Sciences (UNC). She had done an internship in the
quality department of a multinational food company. Currently is studing gluten free baked products and her research
interests include the relationships between aditives, type of flours, microstructure, reology, texture characteristics and
quality parameters of the baked products.

Pinhão, a typical food from South of Brazil
The Brazilian pine tree (Araucaria angustifolia) produce chestnuts, called “Pinho” (brazilian pine nuts), which are
collected during autumn/winter (April to July). Was the main source of food of some indigenous tribe for thousands
of years, Brazilian pine nuts is part of history and culture in southern Brazil.
All activity is extractivist and the harvest is done by families of farmers that sell their products through local
cooperatives, in a bulk or processed way. This product In natura, has a short shelf-­‐life (just over a month), which
restricts the sale and it use in the wider gastronomy, it is carried out its freezing. The annual extraction average is
13,750 tons in this region, and could be increased, but it is linked to the shortage of rural manpower for harvesting;
Nowadays, it has economic and agroecological value. The Pinhão was included in the Taste Ark (a list done by Slow
Food -­‐ Italian foundation that preaches eco-­‐gastronomy, with the goal of protecting endangered foods around the
world). Besides research source, it is cause for militancy towards the conservation of Araucaria tree, sustainable
harvesting of seed/fruit and its inclusion in the gastronomy.
Regarding the aspect nutritional spite of being a food calorie (195.5 calories) and contains 85% of starch, part of this
is the so-­‐called "resistant starch" so, it acts like an appetite suppressant which collaborate in weight loss process,
since it is also generous source of monounsaturated fats, which are responsible for maintaining the level of blood
sugar stable and activate the metabolism of fat burning.
The pinhão combines a smooth texture and firm to the fragmentation delicate and soft in chewing; has yellowish
color after cooked and distinctive taste of chestnuts, with the same identification of woody flavor. It is used in many
typical dishes and can be eaten roasted in a plate or stew, especially in the preparation of typical dishes, like
entrevero and paçoca. The Entrevero, a typical dish of Santa Catarina’s gastronomy, is a mix of beef and pork cooked
with spices and pinhão, the “paoca” is done with crushed pinhão and dried meat mixed. It is common to have it
cooked with meat and rice, soups, soufflés, croquettes, pancakes and other snacks and appetizers. They are also
numerous condiments to desserts like puddings, filled rolls, candy, among many other special foods ...
Estela de Oliveira Nunes, Ph.D.
Professor-­‐Researcher
Biotechnological Nucleus
Santa Catarina West University (Unoesc)
Videira –SC – 89560-­‐000 -­‐ Brazil
vinhoeagua@yahoo.com.br
estela.nunes@unoesc.edu.br
Estela Nunes received his Ph.D. in 2008 at the Federal University of Santa Catarina -­‐ Brazil. She started to work as a
college lecturer at the Santa Catarina West University in Videira City in 1999, currently he is a full professor at the
Department of Earth and exacts/Health and biological Sciences and of the Master Programme in Sciences and
Biotechnology. She has experience in development and evaluation of process and products with agri-­‐food and
pharmaceutical involvement; food, water and wastewater quality. Her current research interests include
biotechnological process, recovery and valuation of by-­‐products from agri-­‐food sector and quality assurance in food
studies.

Technological advances for the functional use of Brazilian passiflora
Brazil is the center for Passiflora gender diversity with more than 150 species. From these, 75 species are proper for
human consume and most of them are used in the countryside for its beneficial health proprieties, where fruits,
peels, teas and pulp are used to control anxiety, avoid insomnia, tremors, diabetes, obesity, etc. Despite of that, only
the fruit of the species Passiflora edulis is produced in a commercial scale for the consumption in natura or in the
industrialized form. To transform the potential of the Brazilian biodiversity in aliments and products available to the
urban population, the Embrapa created the Passitec research network, which has been working on generating
technologies and information to support the whole productive chain with the philosophy of the full utilization of the
plant. Biological and agronomic studies are undergoing to determine the nutritional and functional quality of the
leaves and fruits, the bioactives expression, to develop new ingredients and products, to evaluate the consumption
safety and to validate their biological effects. These achievements allowed the launch of the first variety of the
species Passiflora setacea, the BRS Pérola do Cerrado, as a nutritional and functional food. Every 100g of the BRS
Pérola do Cerrado pulp, provides 34 to 39% of the daily needs of Iron, 21 to 27% of Magnesium, 22 to 32% of
phosphorus and 23 to 97% of zinc. Additionally, every 100g of pulp supplies from 50 to 130 mg of phenolyc
compounds, more than twice of the amount provided by the commercial passion fruit, cupuassu and pineapple
pulps. The levels of bioactive amines are about 14 mg/100g of pulp, which represents twice the amount found in the
commercial passion fruit and forty times the amount found in apple. The seed oil is rich in 6 and shows good levels
of 9 as well, which is useful for nutrition and cosmetics. The peel is rich in alimentary fibers, which is a feedstock
for thickener ingredients in the food industry. Other species also showed high potential to enter in the market as
healthy aliments.
Ana Maria Costa, Ph.D.
Biotechnology researcher
Embrapa Cerrados
Brasília-­‐ BR020 Km 18 Embrapa Cerrados, caixa
postal 73310
ana-­‐maria.costa@embrapa.br
Ana Maria Costa is an Engineer Agronomist and PHD in Molecular Pathology at the University of Brasilia. She has been
a researcher at the Brazilian Agricultural Research Corporation, Embrapa since 1998, and teacher of the department of
Medicine of the College Atenas since 2011. She is researcher responsible of the the Food Science of Embrapa Cerrados
and coordinator of the Passitec research network “Technical development for functional use of wild passion flowers”.

Green Coconut Pulp as Food Ingredient
In Brazil, approximately 2 billion coconut fruits were harvested in 2010. The coconut (Cocos nucifera) is cultivated
mainly for producing shredded coconut, coconut milk and other derivatives. Brazilian population consume huge
volume of liquid albumen (or coconut water) extracted from unripe fruits. This drink is considered an excellent
natural isotonic, due to its composition rich in minerals, mainly potassium, apart from being a good source of vitamin
C. It is also consumed for its nutritional qualities and highly appreciated for taste and freshness. It is one of the
largest growth beverage consumption in Brazil. Around 350 million liters per year is consumed both in fresh and
industrialized form. The increasing demand for this product leads to a serious environmental problem, though. The
coconut husk corresponds to about 85% of the fruit and has become a problem due to the large volume of waste
generated, inappropriate disposal and its slow degradation. Several research projects and processing have been
developed in recent years to re-­‐use the shells in production of rugs and fabrics to protect the soil, as substratum in
paper and enzyme production and supplemental feed. Also, a few research projects have been developed for use of
the soft pulp, which is generally disposed with the shell. The unripe coconut pulp has different characteristics from
that of ripe pulp and can be used as food ingredient in products such ice cream, cake and bread. It has the advantage
of replacing fat, milk, emulsifier and stabilizer.
Antonia Miwa Iguti, Dr.
Associate Professor
Department of Chemical and Food Engineering
Maua Institute of Technology
Sao Caetano do Sul – SP – Brazil
amiguti@maua.br
Antonia is an Associate Professor at Maua Institute of Technology, Sao Caetano do Sul, Sao Paulo, Brazil, where she
has been working for sixteen years. She is Food Engineer and doctor in Food Science. She teaches in Graduate and
Postgraduate Programs at Maua Institute. Her teaching area are Analytical Chemistry, Food Analysis and Food
Biochemistry. Currently she is Food and Chemical Engineering Graduate Program Coordinator. As a researcher she
studies applications of green coconut residue from liquid endosperm extraction.

Optimization of the drying process of mortiño (Vaccinium floribundum Kunth)
Cardiovascular disease, cancer, diabetes are between the 10 causes of died in Ecuador. A diet rich in antioxidants is
recommended. Fruits rich in anthocyanins and polyphenols are not available all around the year. Mortiño is a berry
which grows in the higher lands of the Andean region can be a promising source of antioxidants but it is collected
only in June-­‐July and October-­‐November.
In order to provide mortiño to the consumers during the year, some products based on mortiño have been
developed and one of them is dried fruit.
The aim of this work was to study the effect of pre-­‐treatments on drying of ‘mortio’ fruit (Vaccinium floribundum
Kunth) in relation to the drying rate and total content of soluble polyphenols and anthocyanins. Fresh fruits were
immersed in bath of aqueous solution of ethyl oleate and potassium carbonate. A second pre-­‐treatment was
applied, and fruits were exposed to SO2. Stability study was performed on dried fruits stored in a multilayer film
during 2 months under refrigeration (4 °C), freezing (-­‐17 °C) and 25 °C at 90 % RH conditions. It was evaluated the
moisture content, color, soluble polyphenols and anthocyanins. The best conditions for drying ‘mortio’ were found
to be 40 o C, airflow of 0.24 m 3 /s, immersion bath concentration of 1.55 % K2CO3 (w/w) -­‐ 1.25 % of ethyl oleate (V/V),
concentration of SO2 2 000 ppm and the exposition time was 2 h. The product was dried to 5 % moisture in the oven
in 40 % of the time required to dry the fruits without pretreatments. The dried ‘mortio’ retained 98.2 % of
anthocyanins and 99.7 % of soluble polyphenols in relation to freeze-­‐dried ‘mortio’. Mortio’ was also dried using a
solar dryer hybrid under the conditions found above, and it was observed retention of 88.5 % of anthocyanins and
99.7 % of soluble polyphenols. The product stored at 18 °C in a multilayer film laminated bags, and it retains 50 % of
anthocyanins in relation to its initial content in 4 months and 11 days.
Jenny Ruales, Ph.D.
Professor of Food Science and Technology
Department of Food Science and Biotechnology
(DECAB)
National Polytechnic School
P.O.Box 17 01 2759
Quito-­‐Ecuador
jenny.ruales@epn.edu.ec
http://epn.edu.ec/DECAB
Jenny Ruales received her Ph.D. in 1993 at the University of Lund -­‐ Sweden. After his postdoctoral work at the
University of California, Davis, in 2001, She joined the Department of Food Science and Biotechnology at the National
Poltechnic School where she has been teaching courses on topics in food engineering, food technology and food plant
desing. She is the author or coauthor of more than 45 research papers, and 100 presentations. She has been
coordinating the M.Sc. and Ph.D. programmes in Food Science since 1994. She has been evaluating scientific articles
for the Journal of Food Science, Carbohydrate polymers, Archivos Latinoamericanos, and others. Her current research
interests include product development, optimization process and membrane technology applications.

An overview of Mexican corn tortillas
Corn tortillas and derivative products have been the principal food for Mexico and Central America since the
pre-­‐Columbian period. Corn tortillas, corn chips and tortilla chips have also widely penetrated the Unites States
market as well as various countries in Asia and Europe. In Mexico, where tortillas are consumed by 94% of the
population, annual production and consumption is near 12 million tons of corn tortillas. Interestingly, 60% of those
tortillas are processed in small stores called tortillerias). There are three main levels of production and distribution of
corn tortillas in Mexico: (1) small commercial scale (tortillerias), (2) medium commercial scale or supermarkets, and
(3) large commercial scale or samples packed in plastic bags. Corn tortillas are produced from either traditionally
milled nixtamal, which is a wet dough enriched with calcium. Both processes include the following steps: production
of the nixtamal, elaboration of the dough (masa) followed by the shaping and baking of the tortillas. The use of
modern machinery for commercial corn tortilla production has occurred since the 1960s.
The nixtamalized masa has different thermal and rheological characteristics which requires a varying
amount of heat during the cooking process. To produce adequately cooked tortillas, it is common for tortilla
producers to manually regulate temperatures (heat flux) of cooking surface or belt to process each batch. However,
this type of traditional production of corn tortillas has been modified by new processing technologies to make
commercial scale production a possibility. This practice has been successful in producing tortillas with sensory
properties that differ from those produced traditionally. Despite the fact that corn tortilla production is now
mechanized, tortilla machines are still manually controlled by human operators. Many aspects of the tortilla
production still depend on the operator’s expertise such as well as dough input, mixing, shaping, baking and other
process parameters.
Gustavo Fidel Gutierrez Lopez, Ph.D.
Professor-­‐Researcher and Chairman
of the Ph.D. Programme in Food Science
Department of Biochemical Engineering
National School of Biological Sciences
National Polytechnic Institute
Mexico City 11340 Mexico
gusfgl@gmail.com
Gustavo Gutierrez received his Ph.D. in 1989 at the University of Reading in the UK. He started to work as a college
lecturer at the National Polytechnic Institute in Mexico City in 1979, currently he is a full professor at the National
School of Biological Sciences and Chairman of the Ph.D Programme in Food Science. He is the author or coauthor of
more than 60 research papers, 2 books and 25 book chapters. He has graduated 25 Ph.D. and 21 M.Sc. students. His
current research interests include image analysis and fractal geometry applied to food microstructure, relationships
structure-­‐function-­‐properties in foods, food nanoscience and nanotechnology, and food dehydration.

Sweet and sour crispy fried noodle or Mee-­‐Krob
In Thailand, rice is a stable food of our country; therefore there are many rice based products. Rice flour can used as
a main ingredient to make rice noodle. Rice noodle is very popular in Thailand since it can be served as main dishes
with various varieties. However, rice noodle can also use as an ingredient to make appetizers. Mee-­‐Krob or sweet
and sour crispy fried noodle is one of traditional thai appetizers. Rice noodle will be deep-­‐fried prior to mix with
shrimp, deep-­‐fried tofu and special sweet and sour sauce. The specialty of this dish comes from the sauce since it
adds bitter orange or sour orange, which gives unique flavor with functional property.
Mr. Chawin Jarusuttiprapa
Ms. Nattavara Nirdnoy
Ms. Auratai Pansan
Ms. Kanoklada Thongpitakchai
Ms. Nicharee Akapatarapong
Ms. Napat Teboonyong
Mr. Apiwat Wuttinimit
Mr. Puchong Putipat
Ms. Parichart Wongsukum
Ms. Wariyada Plubnim
Mr. Tanatorn Wangsuksan
Our team are undergraduate students from faculty
of Agro-­‐Industry at Kasetsart University. We are in
our senior year.

Sticky rice with coconut milk or khao-­‐neaw moon
In Thailand, rice is a stable food of our country; therefore there are many rice based products. Rice can also been
served with other main dishes. However, rice could also been used as an ingredient in many thai desserts. Sticky rice
with coconut milk is a popular dessert in Thailand due to its soft texture, pleasant aroma with mild sweet. Moreover,
thai sticky rice with coconut milk has their own specialty since it can be served with fresh fruit such as mango or it
can be served with thai custard or other toppings. It can also enhance its beauty by adding natural color such as
green from pandan leave or purple from Asian pigeonwings or butterfly pea.
Ms. Pensiri Sattathum
Mr. Chinnatat Piyawanitpong
Mr. Kullawat Techasikarn
Mr. Natta Chaitirasakul
Mr. Supakorn Leaungektrakun
Our team are undergraduate students from faculty
of Agro-­‐Industry at Kasetsart University. We are in
our senior year

Unexploited African Crops-­‐ Potential for Product Innovation
Africa is blessed with many unexploited crops (cereals, legumes, tubers, oil seeds, fruits & vegetables). Yet most of
these crops are highly tolerant to drought, soil salinity and high air temperature making them more relevant to food
security in view of climate change. These crops could be more appropriate than conventional crops in high
nutraceutical products. Consumers are demanding new food products that have health benefits coupled with
apparent increasing need for convenience food in the continent. Unexploited food crops prevalent in the continent
are loaded with healthy nutritional components. Globalisation and the increasing interdependence of the world
economy have created opportunities to both expand and diversify Africa’s economic base through value addition to
these crops. The organisation of the value chain and the capacity of food product developers to innovate and adapt
to change will determine whether Africa can take full advantage of developments in this sector. Despite the growing
international demand for higher-­‐value processed agro-­‐industry products and importance of value addition, Africa is
yet to make significant progress locally towards adding value to its primary agricultural commodities. It is reported
that African countries contribute less than 10% to the global value addition and Africa’s international trade is
dominated by primary commodity exports, which represent almost 60% of total export value. Technologies that will
turn these grains into commercialisable products can enhance the pace of large-­‐scale adoption of these products
and technologies. Hence, capacity is needed to develop these food crops into foods or dietary components that may
provide a health benefit beyond basic nutrition. Our objective is to highlight the potential of these grains in food
product innovation and suggest pathways to effective product development.
Victoria Jideani, Ph.D.
Associate Professor of Food Science & Technology
Department of Food Technology
Cape Peninsula University of Technology
Bellville 7535, South Africa
jideaniv@cput.ac.za
Victoria is an Associate Professor of Food Science & Technology at the Cape Peninsula University of Technology (CPUT),
Cape Town, South Africa (SA). She obtained her PhD in 2001. She is passionate to add-­‐value to African indigenous
grains and seeds as a means for Africa achieving food security. She is internationally recognized for her research
contribution in cereal science, food processing, food product development, optimization and modeling of food
processes. She has received many awards including the South Africa (SA) National Research Foundation award as an
established researcher, research grants and scientific poster prize. Professor Jideani has over two patents, 50
publications in both international and regional peer-­‐reviewed journals, conference proceedings and books. She was
recently nominated as CPUT Research Uptake Champion, representing the Faculty of Applied Sciences in CPUT
Development Research Uptake in Sub-­‐saharan African Programme (DRUSSA). She is a professional member of SA
Association of Food Technologists as well as Cereal Science & Technology-­‐SA, AACCI and IFT.

Afam I O Jideani
Professor of Food Science and Technology
Department of Food Science and Technology
University of Venda
Thohoyandou, 0950, South Africa
Afam.Jideani@univen.ac.za
www.univen.ac.za
Afam is the head of department of Food Science and Technology (FST), and a rated scientist by the South African
National Research Foundation. His research activities on the physicochemical attributes, starch molecular structure,
gelatinization and retrogradation properties, protein electrophoretic characterization, and end-­‐use properties of
Digitaria species grains (acha and iburu) have been outstanding. He has received many research grants and fellowship
awards including the prestigious Commonwealth Scholarship in the United Kingdom, the Japan Society for the
Promotion of Science (JSPS). He is a Fellow of the Nigerian Institute of Food Science and Technology (NIFST), as well as
Professional member of the (i) South African Association of Food Technologists (SAAFoST), (ii) American Association of
Cereal Chemists International (AACCI), (iii) Institute of Food Technologists (IFT) and ISEKI Food Association (IFA)
Austria. With an extensive research management experience Prof. Jideani has worked as the Director of Research and
Development at the National Food Technology Research Centre Kanye in Botswana; and one of the adjudicators of
2012 research awards at the University of Venda. Despite working in a rural-­‐based university, he has mentored
students from several nations and has made numerous presentations on four continents.