Diseño de panes funcionales a base de harinas no tradicionales Report as inadecuate




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María Julieta Binaghi ; Carola Beatriz Greco ; Cristina Aguirre ; Laura De la Casa ; Carmen Tadini ; Patricia Ana Ronayne de Ferrer ;Revista Chilena de Nutrición 2012, 39 (3)

Author: Ángela Zuleta

Source: http://www.redalyc.org/


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Revista Chilena de Nutrición ISSN: 0716-1549 sochinut@tie.cl Sociedad Chilena de Nutrición, Bromatología y Toxicología Chile Zuleta, Ángela; Binaghi, María Julieta; Greco, Carola Beatriz; Aguirre, Cristina; De la Casa, Laura; Tadini, Carmen; Ronayne de Ferrer, Patricia Ana Diseño de panes funcionales a base de harinas no tradicionales Revista Chilena de Nutrición, vol.
39, núm.
3, septiembre, 2012, pp.
58-64 Sociedad Chilena de Nutrición, Bromatología y Toxicología Santiago, Chile Disponible en: http:--www.redalyc.org-articulo.oa?id=46923920009 Cómo citar el artículo Número completo Más información del artículo Página de la revista en redalyc.org Sistema de Información Científica Red de Revistas Científicas de América Latina, el Caribe, España y Portugal Proyecto académico sin fines de lucro, desarrollado bajo la iniciativa de acceso abierto Rev Chil Nutr Vol.
39, Nº3, Septiembre 2012 Diseño de panes funcionales a base de harinas no tradicionales Design of functional breads based on non-traditional flours ABSTRACT Functional breads constitute an interesting alternative as a vehicle of new dietary fiber sources.
Two ingredients which are obtained and used at regional levels were studied: green banana flour (GBF) (Musa acuminata var nanica) and American carob flour (CF) (Prosopis alba).
Breads were made mixing these flours with wheat flour (WF): GBF-WF 50:50 and CF-WF 25:75.
Proximal composition of all samples was assessed according to AOAC methods.
Iron, zinc and calcium contents were determined by AAS and mineral dialyzability using an in vitro method.
The studied flours as well as the breads were characterized by high dietary fiber contents (12.4 and 31.0 in GBF and CF; and 6.9 and 10.2 in the green banana and carob breads, respectively). Breads had about 22% less available carbohydrates than white bread.
Mineral dialyzability increased in breads about 30 to 50%, since fermentation promotes phytates degradation.
The greatest effec...





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