RT info:eu-repo/semantics/doctoralThesis
T1 Aprovechamiento de subproductos derivados de la extracción de aceite a partir de semillas oleaginosas y frutos secos como estrategia para la mejora de la calidad sensorial y nutricional de los productos sin gluten
A1 Mendoza Pérez, Rito José
A2 Universidad de Valladolid. Escuela de Doctorado
K1 Ingeniería Agroforestal
K1 Hemp
K1 Cáñamo
K1 Pistachio
K1 Pistacho
K1 3102 Ingeniería Agrícola
AB The increasing demand for food ingredients from sustainable sources has driven research into emerging oilseeds and less-known nuts. In this context, hempseed and pistachios are attracting the attention of the food industry and the scientific community due to their high nutritional value, associated to the presence of proteins of high biological value, as well as their high fat content and interesting lipid profile. The knowledge and study of these nutritional parameters has contributed to an increased interest in the processing of these raw materials in order to extract oil from them. This process can be carried out using different extraction systems, resulting in different extraction yields and oil properties. In order to improve the process itself and the quality of the extracted oil, several factors must be considered, such as the type and variety of the raw material, possible pretreatment of the oleaginous material, processing conditions, and the equipment used. The solid by-product resulting from the extraction process (cake) can be further processed to obtain partially or fully defatted flours, and has a high potential as food ingredient, so it is of great interest to characterise its physico-chemical properties, as well as the impact that its application can have in different food matrices. To date, there are very few scientific studies that have considered adapting and/or modifying the variables of the oil extraction process from oilseeds and nuts in order to obtain flours with specific nutritional, functional and technological qualities. Particularly, studies carried out with this purpose on specific matrices such as hemp or pistachio are non-existent. Likewise, the absence of research on the use of these flours for the development of gluten-free (GF) baked products, means that specific studies on these food matrices represent an unprecedented milestone in the scientific-technological sector, as well as contributing to the improvement of the circularity of agri-food processes. The objective of this doctoral thesis was to investigate the potential of by-products derived from oil extraction from hempseed and pistachio kernel as a strategy to improve the sensory, functional, and nutritional quality of GF baked products. The study focused on two raw materials: hempseed, which were studied in the first three phases of the thesis, and pistachio kernels, analysed in the last two phases. The findings of this thesis confirm the potential of hemp and pistachio flours as alternative ingredients in the formulation of highly specialised baked products. The results also show how the species and variety of the oilseed raw material, the type of pre-treatment applied, and the oil extraction system used influence the physical and techno-functional properties of these new food ingredients. Their application in the development of GF doughs and cookies provides new knowledge on their technological potential in the food industry, particularly in the bakery and pastry sector. Furthermore, it contributes to promoting the valorisation and reuse of food industry by-products, favouring the development of a more sustainable production model in line with current demand. 
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/80122
UL https://uvadoc.uva.es/handle/10324/80122
LA spa
NO Escuela de Doctorado
DS UVaDOC
RD 27-nov-2025