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Unsupervised exploratory analyses as a raw material selection tool to develop innovative food products

2022Documento de conferência Acesso aberto
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dc.contributor.authorAyuso, Manuel
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-03-15T15:19:38Z
dc.date.available2023-03-15T15:19:38Z
dc.date.issued2022
dc.description.abstractThe LOCALNUTLEG project aims to valorise local Mediterranean nuts and legumes by developing innovative plant-based food products. Thus, one of its priorities is to obtain a catalogue with the complete nutritional and biochemical characterisation of the chosen raw materials, which will facilitate a better selection. In this sense, the work presented at this congress aimed to determine the nutritional characterisation and the individual composition of fatty acids and sugars of 6 species of legumes and 19 different varieties. Their centesimal composition was obtained by AOAC official procedures, while soluble sugars and fatty acids were determined by HPLC-RI and GC-FID, respectively. A comparative study of the nutritional profiles of each variety was carried out through two unsupervised exploratory analyses, principal component analysis (PCA) and hierarchical cluster analysis (HCA). The PCA revealed that within all species of the Leguminosae family, all chickpea varieties studied (Cicer ariteinum) were associated with high amounts of fibre, energy, and fat. Carob (Ceratonia siliqua) was correlated with high concentration of carbohydrates, and all identified free sugars, except for raffinose. All other species and varieties studied were associated with high protein concentrations, a characteristic feature of Fabaceae. Similarly, to the PCA, HCA analysis using the variables from nutritional composition classified the species studied into three large groups. Chickpea varieties were compiled into one large group, the carob into another, and the remaining species and varieties were relegated to the third group. Therefore, depending on the type of new food to develop, one could choose carob, to produce food products rich in carbohydrates and sugars, chickpea to obtain a high calorie, fat, and fibre product, or any other species for a high protein product. In conclusion, these statistical techniques can be successfully used to assist in the identification of the best raw material to create new plant-based food products.pt_PT
dc.description.sponsorshipThe authors are thankful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020). Authors are also grateful to the PRIMA programme for funding the LOCALNUTLEG project (Grant Agreement nº2033, Call 2020 Section 1 Agrofood IA). Finally, authors want to thank the Izmir Institute of Technology (IZTECH), UNIO NUTS, and Fundació Miquel Agustí-UPC for providing samples for this work.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAyuso, Manuel; Aguiló-Aguayo, Ingrid; Barros, Lillian (2022). Unsupervised exploratory analyses as a raw material selection tool to develop innovative food products. In Innovation in Mediterranean Traditional Foods: novel products and processes. Bragançapt_PT
dc.identifier.isbn978-972-745-311-5
dc.identifier.urihttp://hdl.handle.net/10198/27748
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniversidade de Santiago de Compostelapt_PT
dc.relationLA/P/0007/2020pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectLegumept_PT
dc.subjectPCApt_PT
dc.subjectHCApt_PT
dc.subjectMultivariate statistical techniquespt_PT
dc.subjectChemometricspt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleUnsupervised exploratory analyses as a raw material selection tool to develop innovative food productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage73pt_PT
oaire.citation.startPage73pt_PT
oaire.citation.titleInnovation in Mediterranean Traditional Foods: novel products and processespt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameAyuso
person.familyNameBarros
person.givenNameManuel
person.givenNameLillian
person.identifierABC-7764-2020
person.identifier469085
person.identifier.ciencia-id6511-A057-C55F
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-1697-3857
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationb79f5829-1b7c-485f-8682-24e0b437c550
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscoveryb79f5829-1b7c-485f-8682-24e0b437c550
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
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