Elaboración de alimento funcional tipo galletas a base de harina de yacón (Smallanthus sonchifolius).
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| Title: | Elaboración de alimento funcional tipo galletas a base de harina de yacón (Smallanthus sonchifolius). |
|---|---|
| Alternate Title: | Preparation of functional biscuit-like food (Smallanthus sonchifolius). |
| Authors: | Conde, Clemente Granados1 cgranadosc@unicartagena.edu.co, Quintana, Jhessica Gutiérrez2 jgutierrezq@unicartagena.edu.co, Pomares, Karina Castro3 kcastrop@unicartagena.edu.co |
| Source: | Archivos Venezolanos de Farmacología y Terapéutica. 2021, Vol. 40 Issue 1, p49-53. 5p. |
| Subjects: | YACON, COOKIES, FLOUR, DIETARY fiber, FOOD quality, CALCIUM |
| Abstract (English): | This work was based on making a cookie based on yacon flour (Smallanthus sonchifolius); where the functionality of the cookie was evaluated by replacing wheat flour with yacon flour in order to obtain a product with attractive physicochemical properties and sensory printing, as well as improving nutritional quality. Cookies made from yacon flour had significant differences (p>0.05) from the standard cookie (GP) in the following chemical components: protein, ash, dietary fiber, iron and calcium. In conclusion, the use of yacon flour in a ratio of 30%, proved an adequate ingredient in the production of biscuits with a sensory acceptability almost identical to the biscuit made with wheat flour, constituting a quality food alternative, as well as a source of protein, dietary fiber, iron and calcium. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | El presente trabajo se basó en la elaboración de una galleta a base de harina de yacón (Smallanthus sonchifolius); donde se evaluó la funcionalidad de la galleta, sustituyendo la harina de trigo por harina de yacón con el fin de obtener un producto con propiedades fisicoquímicas e impresión sensorial atractiva, mejorando a su vez, la calidad nutricional de la misma. Las galletas elaboradas a base de harina de yacón, presentaron diferencias significativas (p>0,05) respecto a la galleta patrón (GP) en los siguientes componentes químicos: proteína, ceniza, fibra dietaría, hierro y calcio. En conclusión, el uso de la harina de yacón en una relación de 30%, resultó un ingrediente adecuado en la elaboración de galletas con una aceptabilidad sensorial casi idéntica a la galleta elaborada con harina de trigo, constituyendo una alternativa alimentaria de calidad, así como fuente de proteína, fibra dietaría, hierro y calcio. [ABSTRACT FROM AUTHOR] |
| Copyright of Archivos Venezolanos de Farmacología y Terapéutica is the property of Archivos Venezolanos de Farmacologia y Terapeutica 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: 150045035 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Elaboración de alimento funcional tipo galletas a base de harina de yacón (Smallanthus sonchifolius). – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Preparation of functional biscuit-like food (Smallanthus sonchifolius). – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Conde%2C+Clemente+Granados%22">Conde, Clemente Granados</searchLink><relatesTo>1</relatesTo><i> cgranadosc@unicartagena.edu.co</i><br /><searchLink fieldCode="AR" term="%22Quintana%2C+Jhessica+Gutiérrez%22">Quintana, Jhessica Gutiérrez</searchLink><relatesTo>2</relatesTo><i> jgutierrezq@unicartagena.edu.co</i><br /><searchLink fieldCode="AR" term="%22Pomares%2C+Karina+Castro%22">Pomares, Karina Castro</searchLink><relatesTo>3</relatesTo><i> kcastrop@unicartagena.edu.co</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Archivos+Venezolanos+de+Farmacología+y+Terapéutica%22">Archivos Venezolanos de Farmacología y Terapéutica</searchLink>. 2021, Vol. 40 Issue 1, p49-53. 5p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22YACON%22">YACON</searchLink><br /><searchLink fieldCode="DE" term="%22COOKIES%22">COOKIES</searchLink><br /><searchLink fieldCode="DE" term="%22FLOUR%22">FLOUR</searchLink><br /><searchLink fieldCode="DE" term="%22DIETARY+fiber%22">DIETARY fiber</searchLink><br /><searchLink fieldCode="DE" term="%22FOOD+quality%22">FOOD quality</searchLink><br /><searchLink fieldCode="DE" term="%22CALCIUM%22">CALCIUM</searchLink> – Name: Abstract Label: Abstract (English) Group: Ab Data: This work was based on making a cookie based on yacon flour (Smallanthus sonchifolius); where the functionality of the cookie was evaluated by replacing wheat flour with yacon flour in order to obtain a product with attractive physicochemical properties and sensory printing, as well as improving nutritional quality. Cookies made from yacon flour had significant differences (p>0.05) from the standard cookie (GP) in the following chemical components: protein, ash, dietary fiber, iron and calcium. In conclusion, the use of yacon flour in a ratio of 30%, proved an adequate ingredient in the production of biscuits with a sensory acceptability almost identical to the biscuit made with wheat flour, constituting a quality food alternative, as well as a source of protein, dietary fiber, iron and calcium. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: El presente trabajo se basó en la elaboración de una galleta a base de harina de yacón (Smallanthus sonchifolius); donde se evaluó la funcionalidad de la galleta, sustituyendo la harina de trigo por harina de yacón con el fin de obtener un producto con propiedades fisicoquímicas e impresión sensorial atractiva, mejorando a su vez, la calidad nutricional de la misma. Las galletas elaboradas a base de harina de yacón, presentaron diferencias significativas (p>0,05) respecto a la galleta patrón (GP) en los siguientes componentes químicos: proteína, ceniza, fibra dietaría, hierro y calcio. En conclusión, el uso de la harina de yacón en una relación de 30%, resultó un ingrediente adecuado en la elaboración de galletas con una aceptabilidad sensorial casi idéntica a la galleta elaborada con harina de trigo, constituyendo una alternativa alimentaria de calidad, así como fuente de proteína, fibra dietaría, hierro y calcio. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Archivos Venezolanos de Farmacología y Terapéutica is the property of Archivos Venezolanos de Farmacologia y Terapeutica 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.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=lth&AN=150045035 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.5281/zenodo.4661965 Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 5 StartPage: 49 Subjects: – SubjectFull: YACON Type: general – SubjectFull: COOKIES Type: general – SubjectFull: FLOUR Type: general – SubjectFull: DIETARY fiber Type: general – SubjectFull: FOOD quality Type: general – SubjectFull: CALCIUM Type: general Titles: – TitleFull: Elaboración de alimento funcional tipo galletas a base de harina de yacón (Smallanthus sonchifolius). Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Conde, Clemente Granados – PersonEntity: Name: NameFull: Quintana, Jhessica Gutiérrez – PersonEntity: Name: NameFull: Pomares, Karina Castro IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Text: 2021 Type: published Y: 2021 Identifiers: – Type: issn-print Value: 07980264 Numbering: – Type: volume Value: 40 – Type: issue Value: 1 Titles: – TitleFull: Archivos Venezolanos de Farmacología y Terapéutica Type: main |
| ResultId | 1 |
