Marisela Granito

Efecto del uso de diferentes aditivos de panificación en la calidad de panes elaborados con harinas compuestas a base de harina de trigo y germen desgrasado de maíz

In Venezuela studies have been undertaken to determine the technical feasibility of partially substituting wheat flour (HT) for industrially produced subproducts of processed corn (HGDM) in the industrial production of baked foods such as bread and cookies. This is due to the high intake of both imported HT and HGDM. In this study, potassium bromate (BP), ascorbic acid (AA), gluten, and blends of these, where used in bread production. Potassium bromate (BP), ascorbic acid and gluten were used as additives due to the following: existing restrictions in the use of BP as an additive in bread making and effective use of AA as an additive for wheat based breads. Wheat fiour was substituted by HGDM at 10 and 15 percents. The results showed that additive mistures containing gluten resulted in the least specifc weights, followed by 75 ppm AA and 25 ppm BP. A synergistic effect of these two additives was observed both the control breads and those containing HGDM. It was concluded that the bread quality as well as the shelf-life of wheat bread with a 10% substitution by HGDM presented similar profiles compared to 100 HT breads. Therefore substitution at this level is considered feasible as 15% stibstitution fiberappears to cause changes in product quality. Consequently, using hemicellulase enzymes in the mixtures in suggested.

Calidad de cocción, aceptabilidad e índice glicémico de pasta larga enriquecida con leguminosas

Dietas con indices glicemicos bajos han demostrado mejorar la tolerancia a la glucosa en personas sanas y diabeticas. Sin embargo, es necesario diversificar los alimentos con bajas respuestas glicemicas. En este estudio se formularon tres pastas de semola parcialmente sustituidas con harina de leguminosas (12% Phaseolus vulgaris, 10% de Vigna sinensis, 12% de Cajanus cajan) y evaluaron la calidad de coccion, aceptabilidad, indice glicemico y carga glicemica de las mismas. Se encontro que la incorporacion de leguminosas tiene impacto en la calidad de coccion y caracteristicas sensoriales del producto, incrementando significativamente las perdidas por coccion, entre un 78% y 557%, y el contenido de proteinas solubles, entre 14% y 32%. En relacion a las caracteristicas sensoriales, aumenta la dureza y pegajosidad del producto, sin modificar la apreciacion general del mismo, 9 en una escala de 0 a 10. La calidad nutricional del producto mejora, toda vez que se incrementa entre 19% y 26% el contenido de la proteina. El valor de indice glicemico encontrado para las tres formulaciones de pastas, corresponden al tipo de carbohidratos de absorcion lenta e intermedia