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vol.34 número2EFECTOS DE UNA INTERVENCIÓN EN LA UTILIZACIÓN DEL SERVICIO DE NUTRICIÓN EN MÉXICOESTIMACIÓN DE LA INGESTA POTENCIAL DE ÁCIDO ETILENDIAMINOTETRAACÉTICO EN NIÑOS Y ADOLESCENTES ARGENTINOS, INFLUENCIA DE LA FORTIFICACIÓN DE CEREALES PARA DESAYUNO CON SAL FÉRRICA DE ESTE ÁCIDO índice de autoresíndice de materiabúsqueda de artículos
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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

TORRES, Eliana  y  PACHECO DE D, Emperatriz. NUTRITIONAL, PHISICAL AND SENSORIAL EVALUATION OF WHEAT, CASSAVA AND WHITE CHEESES. Rev. chil. nutr. [online]. 2007, vol.34, n.2, pp. 133-141. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182007000200005.

Bread loaves were prepared with mixtures of yucca flour, wheat starch, and white llanero cheese in proportions of 50%, 22% and 25%, respectively. To one of the formulations egg albumin was added. The bread obtained had high protein, (14.5%), fat (10%) and calcium content. The texture of the loaves was evaluated; yucca starch increased the elasticity of the bread while egg albumin decreased it but made the bread. The effect of freezing on the moisture, pH and amylase content was also evaluated. Freezing at -14ºC for 30 days increased amylose content while the pH remained unchanged. In vitro hydrolysis of the starch in the breads showed that yucca flour was less susceptible to hydrolysis indicating that all the types of bread produced were digested slowly. The different breads had high acceptability by the panel. Especially the one which contained 50% wheat, 22% yucca starch, 25% queso llanero and 30g of egg albumin. It is possible to add yucca and llanero cheese to bread loaves improving their nutritional value

Palabras clave : bread; cassava; cheese llanero; hydrolyses; starch.

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