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Advisor(s)
Abstract(s)
Bakery products are generally well-liked and in high demand around the world, owing to their organoleptic properties as well as the diversity of products they provide. Simultaneously, the consumer profile and level of knowledge about the health-food relationship have shifted in recent years. Furthermore, the nutritional imbalance and high energy density of some formulations have increased the association of many bakery products with unbalanced dietary patterns and their link to metabolic syndrome and chronic non-communicable diseases (NCDs). In this sense, the aim of this work was to improve the nutritional and functional profiles of bakery products by developing a healthy product line designated "Healthyfat" and "Nutrihealthy," as well as to reduce the high number of synthetic additives in these products by developing a new line of"Clean Label" products in which preservatives, aromas, and synthetic dyes were replaced by natural alternatives that were multifunctional whenever possible.