Production and evaluation of alternative structure products from legume proteins, enriched with antioxidant and antimicrobial extracts for individuals with gastroesophageal issues and chewing problems – (Euphoria).
Objective: It is a challenge for the food industry to develop nutritional products with high nutritional value and alternative structure, suitable for individuals with chewing and swallowing difficulties. Within the framework of the EUPHORIA project, a digestible legume flour was developed through enzymatic modification, enriched with encapsulated antioxidant and antimicrobial extracts. This flour will be used as a raw material for the development of a new range of easily digestible and flavorful extra-thin pasta, enriched with ingredients that promote the consumer's good health.
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