"Diseño y caracterización de un bizcocho con elevado contenido en proteínas de origen vegetal de alto valor biológico."

Abstract

[ES] Formulación, elaboración, evaluación y estudio comercial de un nuevo producto, un bizcocho con un elevado contenido en proteínas de alto valor biológico, elaborado con harina de garbanzo y avena y proteína de guisante. El garbanzo es una leguminosa de excelente calidad, precio reducido e innumerables beneficios que, a pesar de sus cualidades, no tiene un consumo muy frecuente en las dietas europeas actuales. La complementación con avena da lugar a una sinergia entre los aminoácidos deficitarios de ambos alimentos, obteniendo un perfil proteico semejante al de la carne, los huevos o el pescado, lo que se denominan proteínas de alto valor biológico. Así mismo, el aislado de proteína de guisante aportará un incremento significativo de los niveles proteicos del producto final. Por otro lado, podemos destacar la innovación en cuanto al uso poco frecuente de estas legumbres en productos dulces. Por lo general, los productos de bollería que podemos encontrar presentes en el mercado se presentar elevado contenido en azúcares simples, aceites, grasas trans que no suelen encajar en el perfil de consumo de deportistas y consumidores preocupados por su salud

[EN] The present project consists of the development of a product with the typical organoleptic characteristics of a traditional sponge cake, but with the modification of its macronutrient balance. The consumer profile for which this product has been designed is an adult with moderate to high physical activity, who wants to provide an extra protein to their diet without stopping, occasionally, pastry products compatible with a lifestyle healthy. The modification in the formulation of the product has consisted in the reduction of the content in simple sugars and fats, and in the significant increase in the total amount of protein. For the preparation of the product, isolated protein from pea (Pisum sativum), with a protein content exceeding 84% and whole oatmeal flour has been used for its higher protein content. The main idea for which this formulation was developed was the concept of amino acid complementation and protein synergy because of the union of proteins from cereals, in this case, oats and proteins from legumes, as is the case of the pea. The format of the product consists of a pack of 12 individually packaged biscuits of approximately 30g each. In addition, cover toppings are included in the package to optionally add to the sponge cake. We have worked on the design of the brand for the product reaching: PeaFit, which refers to the presence of the pea in its preparation and to the improvement in nutritional characteristics, in comparison to those of a traditional sponge cake, adapted to a consumer profile with an interest in fitness.