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This post is not exactly a recipe, although I think it contains relevant information for the cooking recipes area, here I leave the news.
CREPS with Teff Flour with a high protein content, chocolate coun with a mixture of rice and cornmeal, fruits ice cream suitable for diabetics and biscuits with millet, quinoa or roasted corn are some of these dishes.They are the result of a research project financed with Feder of the European Union, whose objective has been the elaboration of restaurant desserts specially designed for people affected with some type of allergy, intolerances or diabetes.
The objective of this research project developed by experts from the UPV Cuina Group is the elaboration of restaurant desserts specially designed for people affected with some type of allergy, intolerances or diabetes.
"Someone with gluten, lactose intolerance or any other peculiarity should not have any problem to enjoy a good dish in any restaurant," said Purification García, a researcher at the UPV Cuina Group.
According to Garcia, the biggest problems appear with desserts, where for these populations the offer is reduced to fruit and derivatives, since most traditional desserts carry in their composition, sugar, flour and milk.
Researchers have had the support of various restaurants from the Valencian Community and companies that offered their raw materials for the development of these dishes.
As substitutes for gluten flour, cereals and pseudocereales have used, specifically millet, sorghum, roasted corn, teff and quinoa.
"The advantages of these flours are that, in addition to not providing gluten, they contain up to 20 % more protein and 30 % more vitamin E than conventional wheat flour and also provide totally novel flavors and characteristics," says Garcia, highlights García.
In the case of sugar, they used as substitutes a commercial syrup derived from fruit sugar with which they have made ice cream and tagatosa, and for fiber contribution they used an already marketed product, also with high soluble fiber content and excellent digestive tolerance.
According to Garcia, fruit ice cream elaborated within the framework of this project have the same level of sensory and physicochemical quality as traditional ice cream, but with a lower caloric contribution and an adequate glycemic index for this population.
In addition, Teff flour creps, suitable for celiacs, stand out for their high protein content, according to the same sources.
In the case of biscuColor, flavor and texture, it was the best valued.
