Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette.
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| Title: | Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette. |
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| Alternate Title: | Alternative use of squid (Dosidicus gigas) flour as a protein source to improve the nutritional quality of baguette bread. |
| Authors: | Calvo-Carrillo, María de la Concepción1, Carranco-Jáuregui, María Elena1 rexprimero@hotmail.com, López-Méndez, Oliverio Xicotencatl1, Solano, María de Lourdes2, Coronel-Flores, Flor1 |
| Source: | Archivos Latinoamericanos de Nutrición. jul-sep2023, Vol. 73 Issue 3, p191-200. 10p. |
| Subjects: | BREAD, FLOUR, ESSENTIAL amino acids, AMINO acid analysis, BAKED products, ANALYTICAL chemistry, FOOD quality, FLAVOR, ODORS |
| Abstract (English): | Introduction. Cereals have limiting amino acids and mixing them with flours of marine origin could provide a better balance in these improving the nutritional composition in bakery products, mainly protein and amino acids. Objective. To develop and evaluate the physical, chemical, and sensory quality of three white breads of baguette type by partially substitution of wheat flour (HT) with squid flour (HC). Materials and methods. The sponge dough technique was used incorporating 7,5, 10,0 and 12,5 % of HC. Physical analysis: kneading time, dough weight, dough fermentation, specific volume, bread weight (g), % loss of moisture and crumb color; chemical analysis: moisture, crude protein, ash, ether extract, crude fiber, carbohydrates, indispensable amino acids and sensory evaluation: texture, odor, color, and flavor. Results. Physical properties did not show differences (p>0.05), differences (p<0.05) for color variables in all breads as well as in chemical analysis and amino acid profile (p<0.05), the protein show an increase (15,63 % for bread with HT to 23,27 % for bread with 12.5 % of HC) and the same behavior for indispensable amino acids, that increase as inclusion of HC increases. The results of the sensory evaluation were similar (p>0.05) in control and 7,5 % of HC (I like it), for 10 and 12,5% it was indifferent. Conclusions. The inclusion of squid flour (7,5 %) in the preparation of baguette bread achieved an increase of proteins and essential amino acids that improved the nutritional quality of this food, which also presented a good acceptance according to an exploratory test with consumers. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | Introducción. Los cereales tienen aminoácidos limitantes y mezclarlos con harinas de origen marino presentan un mejor equilibrio en éstos mejorando la composición nutricional en productos de panificación, principalmente de proteína y aminoácidos. Objetivo. Desarrollar panes tipo "baguette" sustituyendo parcialente harina de trigo (HT) por harina de calamar (HC) y evaluar su calidad física, química y sensorial. Materiales y métodos. Se utilizó la técnica de masa esponja incorporando 7,5, 10 y 12,5 % de HC. Análisis físicos: tiempo de amasado, peso y fermentación de la masa, volumen específico, peso de los panes (g), % pérdida humedad y color de miga; análisis químicos: humedad, proteína cruda, cenizas, extracto etéreo, fibra cruda, carbohidratos, aminoácidos indispensables y energía bruta y evaluación sensorial: textura, olor, color y sabor. Resultados. Las propiedades físicas no presentaron diferencias (p>0,05), pero sí (p<0,05) para las variables de color en todos los panes, al igual que en los análisis químicos y perfil de aminoácidos (p<0,05), incrementándose la proteína (15,63 % pan con 7,5 % de HC hasta 23,27 % pan con 12,5 % de HC) y mismo comportamiento de aminoácidos indispensables conforme aumentó la inclusión de HC. Los resultados de la evaluación sensorial fueron similares (p>0,05) para 7,5 % de HC (me gusta), para 10,0 y 12,5 % fue indiferente. Conclusiones. La inclusión de HC (7,5 %) en baguette logró un aumento de proteínas y aminoácidos esenciales mejorando la calidad nutricional, con buena aceptación de acuerdo con la prueba de carácter exploratorio con consumidores que se empleó. [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 |
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| Header | DbId: lth DbLabel: MedicLatina An: 173030473 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette. – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Alternative use of squid (Dosidicus gigas) flour as a protein source to improve the nutritional quality of baguette bread. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Calvo-Carrillo%2C+María+de+la+Concepción%22">Calvo-Carrillo, María de la Concepción</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Carranco-Jáuregui%2C+María+Elena%22">Carranco-Jáuregui, María Elena</searchLink><relatesTo>1</relatesTo><i> rexprimero@hotmail.com</i><br /><searchLink fieldCode="AR" term="%22López-Méndez%2C+Oliverio+Xicotencatl%22">López-Méndez, Oliverio Xicotencatl</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Solano%2C+María+de+Lourdes%22">Solano, María de Lourdes</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Coronel-Flores%2C+Flor%22">Coronel-Flores, Flor</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>. jul-sep2023, Vol. 73 Issue 3, p191-200. 10p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22BREAD%22">BREAD</searchLink><br /><searchLink fieldCode="DE" term="%22FLOUR%22">FLOUR</searchLink><br /><searchLink fieldCode="DE" term="%22ESSENTIAL+amino+acids%22">ESSENTIAL amino acids</searchLink><br /><searchLink fieldCode="DE" term="%22AMINO+acid+analysis%22">AMINO acid analysis</searchLink><br /><searchLink fieldCode="DE" term="%22BAKED+products%22">BAKED products</searchLink><br /><searchLink fieldCode="DE" term="%22ANALYTICAL+chemistry%22">ANALYTICAL chemistry</searchLink><br /><searchLink fieldCode="DE" term="%22FOOD+quality%22">FOOD quality</searchLink><br /><searchLink fieldCode="DE" term="%22FLAVOR%22">FLAVOR</searchLink><br /><searchLink fieldCode="DE" term="%22ODORS%22">ODORS</searchLink> – Name: Abstract Label: Abstract (English) Group: Ab Data: Introduction. Cereals have limiting amino acids and mixing them with flours of marine origin could provide a better balance in these improving the nutritional composition in bakery products, mainly protein and amino acids. Objective. To develop and evaluate the physical, chemical, and sensory quality of three white breads of baguette type by partially substitution of wheat flour (HT) with squid flour (HC). Materials and methods. The sponge dough technique was used incorporating 7,5, 10,0 and 12,5 % of HC. Physical analysis: kneading time, dough weight, dough fermentation, specific volume, bread weight (g), % loss of moisture and crumb color; chemical analysis: moisture, crude protein, ash, ether extract, crude fiber, carbohydrates, indispensable amino acids and sensory evaluation: texture, odor, color, and flavor. Results. Physical properties did not show differences (p>0.05), differences (p<0.05) for color variables in all breads as well as in chemical analysis and amino acid profile (p<0.05), the protein show an increase (15,63 % for bread with HT to 23,27 % for bread with 12.5 % of HC) and the same behavior for indispensable amino acids, that increase as inclusion of HC increases. The results of the sensory evaluation were similar (p>0.05) in control and 7,5 % of HC (I like it), for 10 and 12,5% it was indifferent. Conclusions. The inclusion of squid flour (7,5 %) in the preparation of baguette bread achieved an increase of proteins and essential amino acids that improved the nutritional quality of this food, which also presented a good acceptance according to an exploratory test with consumers. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: Introducción. Los cereales tienen aminoácidos limitantes y mezclarlos con harinas de origen marino presentan un mejor equilibrio en éstos mejorando la composición nutricional en productos de panificación, principalmente de proteína y aminoácidos. Objetivo. Desarrollar panes tipo "baguette" sustituyendo parcialente harina de trigo (HT) por harina de calamar (HC) y evaluar su calidad física, química y sensorial. Materiales y métodos. Se utilizó la técnica de masa esponja incorporando 7,5, 10 y 12,5 % de HC. Análisis físicos: tiempo de amasado, peso y fermentación de la masa, volumen específico, peso de los panes (g), % pérdida humedad y color de miga; análisis químicos: humedad, proteína cruda, cenizas, extracto etéreo, fibra cruda, carbohidratos, aminoácidos indispensables y energía bruta y evaluación sensorial: textura, olor, color y sabor. Resultados. Las propiedades físicas no presentaron diferencias (p>0,05), pero sí (p<0,05) para las variables de color en todos los panes, al igual que en los análisis químicos y perfil de aminoácidos (p<0,05), incrementándose la proteína (15,63 % pan con 7,5 % de HC hasta 23,27 % pan con 12,5 % de HC) y mismo comportamiento de aminoácidos indispensables conforme aumentó la inclusión de HC. Los resultados de la evaluación sensorial fueron similares (p>0,05) para 7,5 % de HC (me gusta), para 10,0 y 12,5 % fue indiferente. Conclusiones. La inclusión de HC (7,5 %) en baguette logró un aumento de proteínas y aminoácidos esenciales mejorando la calidad nutricional, con buena aceptación de acuerdo con la prueba de carácter exploratorio con consumidores que se empleó. [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: Identifiers: – Type: doi Value: 10.37527/2023.73.3.003 Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 10 StartPage: 191 Subjects: – SubjectFull: BREAD Type: general – SubjectFull: FLOUR Type: general – SubjectFull: ESSENTIAL amino acids Type: general – SubjectFull: AMINO acid analysis Type: general – SubjectFull: BAKED products Type: general – SubjectFull: ANALYTICAL chemistry Type: general – SubjectFull: FOOD quality Type: general – SubjectFull: FLAVOR Type: general – SubjectFull: ODORS Type: general Titles: – TitleFull: Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Calvo-Carrillo, María de la Concepción – PersonEntity: Name: NameFull: Carranco-Jáuregui, María Elena – PersonEntity: Name: NameFull: López-Méndez, Oliverio Xicotencatl – PersonEntity: Name: NameFull: Solano, María de Lourdes – PersonEntity: Name: NameFull: Coronel-Flores, Flor IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 07 Text: jul-sep2023 Type: published Y: 2023 Identifiers: – Type: issn-print Value: 00040622 Numbering: – Type: volume Value: 73 – Type: issue Value: 3 Titles: – TitleFull: Archivos Latinoamericanos de Nutrición Type: main |
| ResultId | 1 |
