Efecto de sustituir parcialmente con harinas precocidas de arroz, amaranto en las características tecnológicas y nutricionales del pan
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Desarrollar productos innovadores rescatando materias primas ancestrales con alto valor nutricional es un reto para los investigadores, el objetivo de esta investigación fue desarrollar panes con alta calidad nutricional mediante la sustitución parcial de harina de trigo por harina precocidas de amaranto y arroz integral. Para establecer las formulaciones se utilizó el software Design Expert Ver 8,0, los niveles sustitución cubren un rango del 5% hasta el 30%, el método esponja se empleó porque ofrece mejor calidad de miga. La calidad del pan se analizó en términos de composición química, volumen específico del pan, relación ancho/alto de la rebanada central, estructura y firmeza de la miga y análisis sensorial. Las propiedades térmicas del almidón se estudiaron en función de las propiedades de hidratación del almidón. La incorporación de la mezcla de harina incrementó los contenidos de proteína, lípidos, fibra, cenizas y fosfato de mioinositol. La mejor mezcla contiene 20% de amaranto y 10% de arroz integral, el pan obtenido presenta una relación de fibra soluble/insoluble cercanas a 1:2, lo que presenta la acción fisiológica más efectiva y presenta un contenido de proteína que podría cubrir el requerimiento proteico en adultos.
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