WORKPACKAGE 1 / WP1
Design and development of innovative ice cream dessert recipes using rice and its by-products in combination with other vegetable raw materials
deliverables
Exhibition with the description of the innovative biofunctional dessert ice cream recipes
Report on the results of the analysis of the microbial load of the final products
Report of the results of the organoleptic control by a group of 15 to 20 people
An analysis report of the quality characteristics of its innovative products will be selected as optimal
Nutrient absorption report during the digestion process of the final products
Development of a protocol and creation of a manual for the application of production techniques and processing of raw materials for the creation of recipes for ice cream dessert
WORKPACKAGE 2 / WP2
Enrich the innovative dessert ice cream with energy bars or gluten and lactose free digestive cookies
deliverables
Presantation / report of new recipes for Digestive cookies or energy bars from rice products.
Report on the production and preservation process of IOANNOU flours.
Analysis report of the quality characteristics of the accompanying products with the ice cream desserts.
Exposure of microbial load of finished products.
Report of the results of absorption of nutrients during the digestion process of the final products of IOANNOU.
Development of a protocol and creation of a manual for the application of production techniques and processing of raw materials for the creation of recipes for ice cream dessert.
WORKPACKAGE 3 / WP3
Creating a new sales chain and opening up to specialized food markets
deliverables
Creating the program logo.
Creating a program website and social media accounts.
Creation of an initial brochure of the research project.
Life cycle analysis of the new service and the low input rice products produced.
New Product / Services Placement Strategy.
Feasibility study.
Report of all the actions of dissemination and 2 publications in conferences and / or journals with crisis.
