Rebeca Salvador-Reyes

Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes

Traditional wheat-based pasta is widely consumed; however, its reformulation with functional plant-based ingredients remains challenging because technological quality, bioactive properties, and consumer acceptance must be balanced. This study aimed to optimize and validate a functional pasta formulation by partially re...

Influence of the Extraction Method on the Technological and Structural Properties of Andean Fava Bean Starch

The Andean fava bean is a promising source of unconventional starch, but its extraction presents challenges such as obtaining pure starches with less granular damage. This study aimed to characterize the chemical and structural composition of Andean fava bean starches and evaluate the effects of aqueous (AES) and red...

Emerging processing technologies and functional ingredients for gluten-free bread: effects on structure, nutrition, sensory quality, and shelf life

Gluten-free bread remains technologically challenging because the absence of gluten compromises dough viscoelasticity, gas retention, crumb structure, shelf life, and sensory acceptance, while starch-based formulations often provide limited nutritional value. This review critically integrates recent evidence on funct...

Chia seed (Salvia hispanica L.) as a functional ingredient: nutritional composition, processing technologies, food applications, and industrial challenges