CONTENTS

    

3 - Unplugged

    

87: 3

4 - Burger legume-based development

C. Summo - I. Centomani - R. Nasti - V.M. Paradiso - A. Pasqualone - L. Cosmai - T. Gomes - F. Caponio

After cereals, leguminosae are the second worldwide food crops and, in a future scenario involving the high increase of the population, they will play an important role in human nutrition since they are a rich source of proteins at low cost. Considering the needs of the modern consumers that require foods characterized by high ease of use and good sensorial quality, pre-cooked legume-based burger have been formulated, produced and characterized, from a chemical and nutritional points of view. A consumers test evaluation was also carried out and the obtained results highlight a good level of consumer’s appreciation, with scores higher than 6.5 for all the parameters considered, with differences that were linked to the consumers age. Moreover, the proposed legume-based burgers were characterized by fatty acid and amino acid profile fulfilling both the established nutritional requirements and the recent dietary guidelines. Finally, the mean fiber content of the legume-based burger was of 6.4% as to meet the requirements for ‘high fiber content’ nutritional claim.

   

DEPARTMENTS

    

12 - Edited Law

    

16 - Culinology

    

18 - Marketing & Trends

    

22 - Conference

    

28 - Exhibition Report (Vitafoods)

    

38 - Products & Services

    

44 - Laboratory Production

    

46 - Nutrition & Safety

    

50 - Applied Research

    

56 - Marketing

    

60 - Laws
    

64 - News

    

72 - Advertisers’ List & Companies’ Address