Di Cairano Maria

Name and Surname: Maria Di Cairano

Cycle: XXXIII - Curriculum: Food Sciences and Engineering

Tutor: Prof. Fernanda Galgano

Co-tutor: Dr. Marisa Carmela Caruso (University of Basilicata); Prof. Fabio Favati (University of Verona)

Title of the project

Gluten free biscuits formulations with unconventional flours and bioactive ingredients

Aims of the project

The project is aimed at formulating gluten-free biscuits with an enhanced nutritional profile by using unconventional flours and bioactive ingredients. In particular, the project is focused on the formulation of biscuits with a reduced glycemic index with cereal, pseudocereal and legume flours which are alternatives to the widely employed rice and maize ones. Flours characterization (functional properties and starch composition), biscuits formulation on laboratory and industrial scale, biscuits sensory and physico-chemical characterization and biscuits reformulation with ingredients able to reduce blood glucose response are the main steps to be accomplished to reach the goal of the project.

Publications

Di Cairano M., Galgano F., Tolve R., Caruso M.C., Condelli, N. 2018. Focus on gluten free biscuits: ingredients and issues. Trends in Food Science & Technology, 51, 203–212.

Caruso M.C., Galgano F., Grippo A., Condelli N., Di Cairano M., Tolve R. 2019. Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area. Journal of Food Measurements and Characterization 13, 1591–1598.

Cela N., Condelli N., Caruso M.C., Perretti G., Di Cairano M., Tolve R., Galgano F. 2020. Gluten-Free Brewing: Issues and Perspectives. Fermentation, 6, 53.

Tolve R., Cela N., Condelli N., Di Cairano M., Caruso M.C., Galgano F. 2020. Microencapsulation as a Tool for the Formulation of Functional Foods : The Phytosterols ’ Case Study. Foods, 9(470), 1–20.

Di Cairano M., Condelli N., Caruso M.C., Marti A., Cela N., Galgano F. 2020. Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours. Lwt - Journal of Food Science and Technology, 133, 109860

E-mail: maria.dicairano@unibas.it