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vol.35 número4EFECTO DE LA SEMILLA DE LINAZA (Linum Usitatissimum) EN EL CRECIMIENTO DE RATAS WISTARSEGURIDAD ALIMENTARIA EN HOGARES DE ACANDÍ, DARIÉN CARIBE COLOMBIANO: EL APORTE DEL CARACOL CITTARIUM PICA "LA CIGUA" índice de autoresíndice de materiabúsqueda de artículos
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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

PACHECO-DELAHAYE, Emperatriz; TECHEIRA, Nora  y  GARCIA, Auris D. ELABORATION AND EVALUATION OF POWDERS FOR INSTANT DRINKS BASED UPON EXTRUDED FLOUR OF YAM (Dioscorea alata). Rev. chil. nutr. [online]. 2008, vol.35, n.4, pp.452-459. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182008000500008.

The tubercles of Dioscorea alata which belongs to the Dioscoraceae family are rhizomes, which are cultivated in the tropical and subtropical regions ofthe world; representing an energetic food sourcefor these populations due to its high contents ofstarch. In order to increase and diversify its consumption, it was proposed to study the addiíion ofextruded y amflourfor the elaboration ofa powder mixture for making vanilla-flavored instant drinks. Twoformulations were made based on 20% and 40% ofextruded y amflour; they were evaluated infunction to their chemical composiíion, physical characteristics (water activity, color, pH and vücosity) and sensorialproperties. The results indicated that the addiíion ofthe extruded yamflour allowed to increase the protein and dietary flber contents, with valúes of water activity, pH and viscosity similar to those ofthe commercial product that was taken as a reference. The sensorial evaluation resulted ofgood approval for the studied formulations. In conclusión, the formulation based upon 20% ofextruded yamflour, allowed obtaining a product with chemical, physical and sensorial properties comparables to the commercial product; but with antioxidant properties ascribed to some polyphenols originated from the extruded yamflour.

Palabras clave : Dioscorea alata; flour; powder; instant drink.

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