Data to Platform: AI-Powered Insights into Sourdough Bread Digestibility (IDigest) + Fondo sviluppo nuovi progetti - Di Cagno 2018
Scientific-Disciplinary Group
07/AGRI-08 - Agricultural, Food And Environmental Microbiology
Description
To evaluate the effects of formulation and processing variables on the digestibility and nutritionalquality of sourdough breads, a comprehensive set of compositional, biochemical, and nutritional, and structural analyses will be performed. Nutritional profiling will include measurements of total carbohydrates, ash, protein, free amino acids, dietary fiber, and resistant starch. Fermentation parameters will be monitored, to assess fermentation dynamics and their implications for flavor and glycemic potential. Digestibility- related indices, including the starch hydrolysis index, predicted glycemic index, and protein digestibility, will be determined via in vitro enzymatic digestion protocols. Structural and textural attributes will also be assessed through Texture Analyser and image analysis. Collectively, these evaluations will support the development of a robust dataset linking sourdough bread properties to digestibility and functional quality outcomes... (vedi bando)
Job posting website
Number of positions
1
Funding body
Libera Università di Bolzano
View the original posting on the MUR website: Go to MUR website