Caracterización fisico química y funcional de las harinas de arracacha (Arracacia xanthorriza) para sopas instantáneas
García, A. ; Pacheco-Delahaye, E. ; Tovar, J. LU
and Pérez, Elevina
(2007)
In Ciencia y Tecnologia Alimentaria
5(5).
p.384-393
- Abstract
To increase the added value of arracacha flour, a soup type food was designed considering the traditional culinary recipes of this root. The methodology applied for this purpose, allowed to obtain the baked flour, and also the characterization of the physicochemical, functional composition, and in vitro digestibility; as well as to propose some formulations varying the flour contents from 40 to 65%. From these mixtures, four formulations were obtained; the sample with 60% of flour had the most sensorial preference; when the organoleptic ranking test for color, odor, taste and consistency attributes, was applied upon this sample. When this sample was rehydrated and boiled for 10 min; it resulted in an instant preparation with an average... (More)
To increase the added value of arracacha flour, a soup type food was designed considering the traditional culinary recipes of this root. The methodology applied for this purpose, allowed to obtain the baked flour, and also the characterization of the physicochemical, functional composition, and in vitro digestibility; as well as to propose some formulations varying the flour contents from 40 to 65%. From these mixtures, four formulations were obtained; the sample with 60% of flour had the most sensorial preference; when the organoleptic ranking test for color, odor, taste and consistency attributes, was applied upon this sample. When this sample was rehydrated and boiled for 10 min; it resulted in an instant preparation with an average viscosity (2800 cps) with high levels of protein (10.07%), carbohydrates (58.3%), fat (10.07%) and minerals, mainly phosphorus, calcium, iron, and magnesium; as well as dietary fiber (8.53%) and resistant starch (2.30-2.38%). The stability analysis during 90 days at room temperature, showed that the low moisture content (5.75%) and water activity (aw: 0.46), allowed to maintain the functional characteristics of high water absorption, solubility, and starch swelling power, in vitro digestibility was high (79.20%), showing the easy digestion of the soup. The results suggest that the arracacha flour can be a good ingredient for the formulation of new soup type products with a high nutritional and energetic value.
(Less)
- author
- García, A.
; Pacheco-Delahaye, E.
; Tovar, J.
LU
and Pérez, Elevina
- alternative title
- Physicochemical and functional characterization of the arracacha (Arracacia xanthorriza) flours for instant soups
- publishing date
- 2007-12-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Amylolisis, Dehydrated foods, Fiber, Roots, Starch
- in
- Ciencia y Tecnologia Alimentaria
- volume
- 5
- issue
- 5
- pages
- 10 pages
- publisher
- Taylor & Francis
- external identifiers
-
- scopus:38949198327
- ISSN
- 1135-8122
- language
- Spanish
- LU publication?
- no
- id
- 332dc299-8d59-415a-9f22-172e707de7f1
- date added to LUP
- 2018-10-05 15:26:29
- date last changed
- 2024-01-15 02:46:34
@article{332dc299-8d59-415a-9f22-172e707de7f1,
abstract = {{<p>To increase the added value of arracacha flour, a soup type food was designed considering the traditional culinary recipes of this root. The methodology applied for this purpose, allowed to obtain the baked flour, and also the characterization of the physicochemical, functional composition, and in vitro digestibility; as well as to propose some formulations varying the flour contents from 40 to 65%. From these mixtures, four formulations were obtained; the sample with 60% of flour had the most sensorial preference; when the organoleptic ranking test for color, odor, taste and consistency attributes, was applied upon this sample. When this sample was rehydrated and boiled for 10 min; it resulted in an instant preparation with an average viscosity (2800 cps) with high levels of protein (10.07%), carbohydrates (58.3%), fat (10.07%) and minerals, mainly phosphorus, calcium, iron, and magnesium; as well as dietary fiber (8.53%) and resistant starch (2.30-2.38%). The stability analysis during 90 days at room temperature, showed that the low moisture content (5.75%) and water activity (a<sub>w</sub>: 0.46), allowed to maintain the functional characteristics of high water absorption, solubility, and starch swelling power, in vitro digestibility was high (79.20%), showing the easy digestion of the soup. The results suggest that the arracacha flour can be a good ingredient for the formulation of new soup type products with a high nutritional and energetic value.</p>}},
author = {{García, A. and Pacheco-Delahaye, E. and Tovar, J. and Pérez, Elevina}},
issn = {{1135-8122}},
keywords = {{Amylolisis; Dehydrated foods; Fiber; Roots; Starch}},
language = {{spa}},
month = {{12}},
number = {{5}},
pages = {{384--393}},
publisher = {{Taylor & Francis}},
series = {{Ciencia y Tecnologia Alimentaria}},
title = {{Caracterización fisico química y funcional de las harinas de arracacha (Arracacia xanthorriza) para sopas instantáneas}},
volume = {{5}},
year = {{2007}},
}