Patented a few croquettes gluten-free, and absorb less oil

(Photo: La Opinion de Murcia)

Researchers in the department of Food Engineering of the Polytechnic University of Cartagena have been able to produce croquettes prefabricated gluten-free, and absorb the half of the oil that conventional.

With these two achievements that have been patented, according to the reports of sources university, researchers led by Antonio Lopez have managed to reduce the cost of industrial production of pre-cooked meals without gluten, in particular, croquettes and pasta dishes such as cannelloni, lasagna, spaghetti, and macaroni.

The UPCT has pointed out that, currently, ready meals gluten-free “cost the double than the conventional ones and their quality can be improved”, so that reduce the costs and improve the taste and provide nutritional “it is one of the challenges of the food industry to reach consumers, a growing number” he added.

The new patent of croquettes has allowed this gluten-free food to absorb half the oil when you fry it, getting to be “softer and more healthy”, while “not empachan and you have the urge to keep eating” said the researcher, who has explained that these products are “palatable to any kind of consumer, whether or not affected by celiac disease,”.

The other patent of the research group focuses on the industrial management of the mass of gluten-free pasta sheets, lowering the costs considerably, because, with this discovery, it will not be necessary to manufacture these sheets “almost in the traditional way”, which encarecía the product.

The UPCT has been clarified that these two patents, a focus on dishes pre-cooked frozen and refrigerated, have been achieved during the research of the doctoral thesis defended by Sonia Soto, an agricultural engineer and a master of Advanced Techniques in Research and Development, Agricultural and Food, qualified with top marks, Cum Laude.

in Addition, some of the conclusions of the thesis have been published in two prestigious international magazines about Technology and Food Engineering: Food Engineering Reviews and LWT – Food Science and Technology.

The research has been led by professor Antonio López, and have collaborated with the professors Arturo Esnoz and Asunción Iguaz, and the researchers Sonia Soto and María Boluda.

gluten is found in wheat, barley and rye, three foods that have been cultivated since about 10,000 years ago and is the cause of celiac disease, which affects between 1 and 5 per cent of the population, so that major food manufacturers are changing their recipes to cater to this growing demand for products without this component.