Análisis proximal, de textura y aceptación de las galletas de trigo, sorgo y frijol.
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| Title: | Análisis proximal, de textura y aceptación de las galletas de trigo, sorgo y frijol. |
|---|---|
| Alternate Title: | Nutritional, texture and sensory profile of cookies from wheat, sorghum and bean. |
| Authors: | Martínez, Norma Soler1, Ruíz, Octelina Castillo1, Rodríguez Castillejos, Guadalupe1, Perales-Torres, Adriana1, González Pérez, Ana Luisa1 |
| Source: | Archivos Latinoamericanos de Nutrición. 2017, Vol. 67 Issue 3, p227-234. 8p. |
| Abstract (English): | Nowadays, cookies are in a real high demand, constituting a substantial sector of the food industry. Considering the importance of a good nutrition and the opportunity to incorporate legumes into baking products as a healthy alternative achieving a better protein balance, it was made a proposal to make cookies based on wheat flour, sorghum and beans. The objective of the current work was to elaborate and evaluate wheat flour cookies substituted to 10%, 30% and a 100% of sorghum and bean flour. Three formulations were prepared for the making of the cookies at 10%, 30% and a 100% of sorghum and bean flour and the control sample at a 100% of wheat. The proximal evaluation was made to each of the treatments, as well as the sensorial analysis for the evaluation of color attributes, odor, taste and texture through a hedonic scale of 7 points. The partial replacement of wheat by sorghum 10% - 30% and 10% of bean were the most successful formulations with a protein percentage average of 19 to 23% besides presenting a high score in sensory evaluation. These flour combinations could be used in the food industry for the making of cookies with a well nutritional quality, with physical and sensory qualities acceptable for the general population. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | Las galletas son actualmente productos de gran demanda, constituyendo un sector sustancial de la industria alimentaria. Considerando la importancia de la buena alimentación y la oportunidad de incorporar leguminosas a productos de panificación como alternativa saludable logrando un mejor balance proteico, se planteó la propuesta de elaborar galletas a base de harina de trigo, sorgo y frijol. El objetivo del presente trabajo fue elaborar y evaluar galletas de harina de trigo sustituidas al 10%, 30% y 100% de harina de sorgo y frijol. Se diseñaron tres formulaciones para la elaboración de galletas al 10%, 30%, 100% de harina de sorgo y harina de frijol y la muestra control 100% trigo. Se realizó la evaluación proximal y perfil instrumental de textura a cada uno de las formulaciones; así mismo, el análisis sensorial para evaluar los atributos de color, olor, sabor y textura por medio de una escala hedónica de siete puntos. El reemplazo parcial de trigo por sorgo 10% - 30% y frijol al 10% fueron las formulaciones más acertadas con un porcentaje promedio de proteínas de 19 a 23%, además de presentar una alta puntuación en la evaluación sensorial. Estas combinaciones de harinas podrían ser utilizadas por la industria alimentaria para producir galletas de buena calidad nutricional, con características físicas y sensoriales aceptables para la población en general. [ABSTRACT FROM AUTHOR] |
| Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | MedicLatina |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: lth DbLabel: MedicLatina An: 127964263 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Análisis proximal, de textura y aceptación de las galletas de trigo, sorgo y frijol. – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Nutritional, texture and sensory profile of cookies from wheat, sorghum and bean. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Martínez%2C+Norma+Soler%22">Martínez, Norma Soler</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Ruíz%2C+Octelina+Castillo%22">Ruíz, Octelina Castillo</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Rodríguez+Castillejos%2C+Guadalupe%22">Rodríguez Castillejos, Guadalupe</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Perales-Torres%2C+Adriana%22">Perales-Torres, Adriana</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22González+Pérez%2C+Ana+Luisa%22">González Pérez, Ana Luisa</searchLink><relatesTo>1</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Archivos+Latinoamericanos+de+Nutrición%22">Archivos Latinoamericanos de Nutrición</searchLink>. 2017, Vol. 67 Issue 3, p227-234. 8p. – Name: Abstract Label: Abstract (English) Group: Ab Data: Nowadays, cookies are in a real high demand, constituting a substantial sector of the food industry. Considering the importance of a good nutrition and the opportunity to incorporate legumes into baking products as a healthy alternative achieving a better protein balance, it was made a proposal to make cookies based on wheat flour, sorghum and beans. The objective of the current work was to elaborate and evaluate wheat flour cookies substituted to 10%, 30% and a 100% of sorghum and bean flour. Three formulations were prepared for the making of the cookies at 10%, 30% and a 100% of sorghum and bean flour and the control sample at a 100% of wheat. The proximal evaluation was made to each of the treatments, as well as the sensorial analysis for the evaluation of color attributes, odor, taste and texture through a hedonic scale of 7 points. The partial replacement of wheat by sorghum 10% - 30% and 10% of bean were the most successful formulations with a protein percentage average of 19 to 23% besides presenting a high score in sensory evaluation. These flour combinations could be used in the food industry for the making of cookies with a well nutritional quality, with physical and sensory qualities acceptable for the general population. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: Las galletas son actualmente productos de gran demanda, constituyendo un sector sustancial de la industria alimentaria. Considerando la importancia de la buena alimentación y la oportunidad de incorporar leguminosas a productos de panificación como alternativa saludable logrando un mejor balance proteico, se planteó la propuesta de elaborar galletas a base de harina de trigo, sorgo y frijol. El objetivo del presente trabajo fue elaborar y evaluar galletas de harina de trigo sustituidas al 10%, 30% y 100% de harina de sorgo y frijol. Se diseñaron tres formulaciones para la elaboración de galletas al 10%, 30%, 100% de harina de sorgo y harina de frijol y la muestra control 100% trigo. Se realizó la evaluación proximal y perfil instrumental de textura a cada uno de las formulaciones; así mismo, el análisis sensorial para evaluar los atributos de color, olor, sabor y textura por medio de una escala hedónica de siete puntos. El reemplazo parcial de trigo por sorgo 10% - 30% y frijol al 10% fueron las formulaciones más acertadas con un porcentaje promedio de proteínas de 19 a 23%, además de presentar una alta puntuación en la evaluación sensorial. Estas combinaciones de harinas podrían ser utilizadas por la industria alimentaria para producir galletas de buena calidad nutricional, con características físicas y sensoriales aceptables para la población en general. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 8 StartPage: 227 Titles: – TitleFull: Análisis proximal, de textura y aceptación de las galletas de trigo, sorgo y frijol. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Martínez, Norma Soler – PersonEntity: Name: NameFull: Ruíz, Octelina Castillo – PersonEntity: Name: NameFull: Rodríguez Castillejos, Guadalupe – PersonEntity: Name: NameFull: Perales-Torres, Adriana – PersonEntity: Name: NameFull: González Pérez, Ana Luisa IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: 2017 Type: published Y: 2017 Identifiers: – Type: issn-print Value: 00040622 Numbering: – Type: volume Value: 67 – Type: issue Value: 3 Titles: – TitleFull: Archivos Latinoamericanos de Nutrición Type: main |
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