Person: García De Fernando Minguillón, Gonzalo Doroteo
Loading...
First Name
Gonzalo Doroteo
Last Name
García De Fernando Minguillón
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Farmacia Galénica y Tecnología Alimentaria
Area
Tecnología de los Alimentos
Identifiers
2 results
Search Results
Now showing 1 - 2 of 2
Item Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes(Foods, 2023) Cambero Rodríguez, María Isabel; García De Fernando Minguillón, Gonzalo Doroteo; Romero De Ávila Hidalgo, María Dolores; Remiro, Víctor; Luis Capelo; Segura Plaza, José FranciscoThe current trend in food consumption is toward convenience, i.e., fast food. The present work aims to study the potential of incorporating freeze-dried cooked chickpeas into a complex and traditional dish in Spanish gastronomy, such as Cocido, which has this legume as the main ingredient. Cocido is a two-course meal: a thin-noodle soup and a mix of chickpeas, several vegetables, and meat portions. The textural properties, sensory qualities, and rehydration kinetics of chickpeas of three Spanish varieties were investigated to select the most suitable cooking conditions to obtain freeze-dried chickpeas of easy rehydration whilst maintaining an adequate sensory quality for the preparation of the traditional dish. The sensory quality of various vegetables and meat portions, cooked under different conditions, was evaluated after freeze-drying and rehydration. It was possible to reproduce the sensory quality of the traditional dish after rehydration with water, heating to boiling in a microwave oven for 5 min, and resting for 10 min. Therefore, it is possible to commercialize complex dishes based on pulses and other cooked and freeze-dried ingredients as reconstituted meals with a wide nutrient profile. Nevertheless, additional research is required on the shelf life, together with other economic and marketing issues such as design of a proper packaging, that would allow consumption as a two-course meal.- Project number: 170
Item De la granja a la comercialización: Una estrategia de integración en Ciencia y Tecnología de los Alimentos (CYTA)(2022) Cambero Rodríguez, María Isabel; Isabel Redondo, Beatriz; Pérez Sen, Raquel; Olivares Moreno, Álvaro; Pérez Cabal, María De Los Ángeles; Fernández Álvarez, Leonides; Arroyo Pardo, Eduardo; Aguado Ramo, Juan Antonio; Aguilar Jaime, María Victoria; Alonso Monge, Rebeca María Del Mar; Arias López, Patricia; Blanco Flores, María Dolores; Cabeza Briales, María Concepción; Cabezas Albéniz, Almudena; Calahorra Fernández, Felipe José; Cervantes Navarro, Isabel; Orozco Arias, David de; Díaz Díaz Chirón, María Teresa; Díez Romera, Mariano; Fernández Álvarez, Manuela; Ferreira García-Osorio, Andrea; Fuente Vázquez, Jesús De La; Gamonal Martos, Miriam; García Álvarez, Andres; García De Fernando Minguillón, Gonzalo Doroteo; González Aguilera, Guillermo; González De Chávarri Echániz, Elisabeth; Herranz Hernández, María Beatriz; Justo Ruiz, Carolina; López Bote, Clemente José; López Parra, Ana María; Martín Amores, Ruth; Mateos-Aparicio Cediel, Inmaculada; Monteoliva Díaz, Lucía; Orgaz Martín, Belén; Ortiz Vera, Luis Tomás; Radu Selea, Alexandra Andrea; Ramos Cervantes, Ana María; Rebolé Garrigós, Almudena; Rodríguez Fernández, Carmina; Rodríguez Peña, José Manuel; Salazar Hijosa, Raúl; Santos Arnaiz, Carlos; Santos López, Sergio; Sanz Gonzalez, Javier; Torrecilla Velasco, José Santiago; Velasco De Diego, Raquel; Velasco Villar, SusanaIntegración de la Granja Docente de Veterinaria en las actividades prácticas del Grado en Ciencia y Tecnología de los Alimentos; creación de una plataforma virtual como herramienta de coordinación de la producción-elaboración y comercialización de productos.