Food Engineering students publish in Q1 magazines

Food Engineering students publish in Q1 magazines

The participation of the students of the School of Food Engineering in international internships generates, in addition to new study perspectives and life experiences, that the students can publish in prestigious academic magazines.

During the research stay carried out in 2019 by Diego Panata, the now engineer actively participated in a research project on germinated and selenized chickpea, carried out at the Tecnológico de Monterrey, Mexico, which has earned him part of a publication.

Article Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads studies the applications of legume flours (chickpea) as vehicles for bioactive compounds (selenium) for application in the manufacture of functional foods.  

In this investigation it was determined that chickpea flours can be used to produce breads with higher protein quality and organoleptic properties; In addition, these compound breads containing selenium sprouted chickpea flour contained significant amounts of this essential nutrient known to prevent oxidative stress and cancer.

"The research stays of our students are carried out under the coordination of the Strategic Research Groups in Food Science and Technology and Industrial Nutrition (GEICA-UDA) and this time by the NutriOmics research group, under the responsibility of Dr. Marco Lazo" , informed María Fernanda Rosales, Coordinator of the race.

In this same group, the now graduated student Ana Romero did her graduate work and her research on the effects of fermentation to reduce the bitterness of lupine grain has just been published.

Article Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupine (Lupinus mutabilis sweet) Two applications of yeast together with a mixture of probiotic bacteria were published.

Statistical analyzes of variations in proximal chemical composition and reduction of antinutritional factors indicated that the combination of PB and yeast can be used effectively to reduce levels of antinutritional factors associated with twat.

Both articles are published in the LWT Food Science and Technology magazine (Scopus Q1).

"At the School, four international stays have been carried out for the moment by our students, of which two of them have led to publications," Rosales said, adding:

"These investigations allow us to leave the name of the Food Engineering career high, in which research has been strengthened in recent years through groups led by research professors."