University of Patagonia to develop squid-flavored seaweed noodles – MercoPress
University of Patagonia to develop squid-flavored seaweed noodles
The Argentine National University of Patagonia San Juan Bosco y Comodoro Rivadavia in the province of Chubut is undertaking the development of noodles with a 30% substitution of wheat flour for seaweed that will taste like squid, it has been announced.
The nutritional change means a reduction in calories, fat and carbohydrates.
Seaweed noodles ?? with the taste of squid ?? created by researchers at the National University of Patagonia San Juan Bosco, based in Comodoro Rivadavia, will enter production after securing funding of AR $ 7.4 million (some US $ 740,000 at the official exchange rate) of the Ministry of Science, Technology and Innovation, with which to buy machines for their production on the scale of public consumption.
These are noodles with a 30% substitution of wheat flour for seaweed, resulting in the making of ?? pasta ?? with 14% less calories, 16% less fat, 23% less carbohydrates, 65% more minerals, 12% more protein and 158% more fiber than the traditional ones.
?? In addition, all minerals increase because calcium, iron and potassium increase in seawater and it would become a dietary supplement with more vitamins, ?? explained MarÃa AngÃ©lica Fajardo, director of the Patagonian seaweed dry noodles project.
Fajardo pointed out that classic noodles provide a lot of carbohydrates and, incorporating the presence of algae, the biological value is increased by 60-90%, so we are faced with pasta with a higher percentage of fiber, vitamins, antioxidants and with very good biological value.
The initiative was funded to the tune of $ 7,429,692.60 which will be allocated to the purchase of equipment after participating in the âScience and technology against hungerâ call launched by the Ministry of Science, Technology and Innovation of the Nation.
âThe noodle will be called Don Bosco, after the name of our university, which will be the recipient institution of the contribution because we love the public university,â said Fajardo.
The plan to incorporate 30% of ?? Pyropia columbina ?? seaweed in traditional wheat noodles takes more than 20 years of collective development.
âIt was a participatory project involving specialists from the university, students, interns, scholarship holders and even high school teenagers who collaborated in the extraction of the resource on the nearby beachesâ, explained Fajardo. .
The percentage of 30% algae in the dough is also related to the consistency. “We tested with 10%, 20% and more until a suitable point was found to give consistency to the dough and the chefs who participated in the project let us know,” he said. -she explains.
Flavor specialists defined the taste as âmedium sweet with an umami tendency,â although the promoter described it in a more popular way: âThey taste like noodles with squid.
The initiative came from the Chair of Bromatology and Nutrition of the Department of Biochemistry of the Faculty of Natural Sciences and Health Sciences of the National University of Patagonia San Juan Bosco.
The researcher recalled that “after having studied the nutritional value of the seaweed, its percentages of vitamins, minerals, carbohydrates, fibers, fatty acids and essential amino acids” she passed to the stage of “knowing the hygienic aspects, sanitary and psychosensory “. “
The project benefited from the support of the Comodoro Knowledge agency, which depends on the town hall of Comodoro Rivadavia.
Agency spokeswoman Maite Luque told Telam that they had collaborated in setting up the project to obtain funding based on an idea they considered “very timely, which was to substitute common noodles for a food high protein and in specific communities with specific dietary needs â.
Luque stressed that “the consumer needs to know what this food is and why it is important, even as a public health aid, because it provides value and food quality”.
The intention is that the population will know how noodles are made, what seaweed is and how many properties it has, with the hope that in the not too distant future they will also be able to participate in the collection of species. which the Patagonian coast.
Chubut has a long tradition in the use of algae for the food industry since for decades it has been a leader in the export of agar “, an element of marine vegetation which is used as a stabilizer and preservative. for puddings and desserts.