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Texture, color and sensory acceptance of tortilla and bread elaborated with Maya nut (Brosimim alicastrum) flour to increase total dietary fiber

Textura, color y aceptación sensorial de tortillas y pan producidos con harina de ramón (Brosimum alicastrum) para incrementar la fibra dietética total

dc.creatorDomínguez-Zarate, Pedro Antonio
dc.creatorGarcía-Martínez, Ignacio
dc.creatorGüemes-Vera, Norma
dc.creatorTotosaus, Alfonso
dc.date2019-09-04
dc.date.accessioned2020-08-04T20:36:53Z
dc.date.available2020-08-04T20:36:53Z
dc.identifierhttp://revista.corpoica.org.co/index.php/revista/article/view/1590
dc.identifier10.21930/rcta.vol20_num3_art:1590
dc.identifier.urihttp://test.repositoriodigital.com:8080/handle/123456789/4722
dc.descriptionAmong ancestral underutilized crop species of high agroindustrial potential, the Maya nut (Brosimum alicastrum) is a source of protein, starch, and fiber. In this study, the effect of incorporating different proportions of Maya nut flour on the texture, color, acceptance, and total dietetic fiber of tortillas and white bread was assessed. Maize flour dough adhesiveness increased when Maya nut flour was incorporated (from 3.97 to 4.96 N), obtaining less hard but more cohesive doughs. Tortillas were more ductile, so they were more deformable (from 3.73 N to 4.84 N). Lower color differences were observed when 10 % of Maya nut flour was employed (δE = 7.77 and 22.95 for tortilla and bread, respectively).Total dietary fiber content increased by 26 % in tortillas and 54 % in bread when 10 % Maya nut flour was incorporated. In contrast, detectable differences were observed by consumers in bread, especially regarding color development. Results indicate that 10 % of the Maya nut flour can be employed in tortillas and bread without affecting the texture properties; and despite changes in coloration, these were not considered important by consumers, and its use increases the total dietary fiber content. Replacement of the wheat flour with the Maya nut flour affected the texture of the bread to a greater extent due to the weakening of the gluten network, resulting in a harder texture and smaller crumb size, but with the improvement in the dietary fiber content.en-US
dc.descriptionDentro de los cultivos ancestrales subutilizados que tienen un potencial agroindustrial está el ramón (Brosimum alicastrum), ya que su semilla es fuentede proteína, almidón y fibra. En este trabajo se investigó el efecto de incorporar harina de semilla de ramón en diferentes proporciones, evaluando su efecto sobre la textura, el color, la aceptación y el contenido de fibra dietética total de tortillas y de pan de caja. Las masas de harina de maíz aumentaron su adhesividad al incorporar harina de semilla de ramón (de 3,97 a 4,96 N), además de resultar menos duras, pero más cohesivas. Las tortillas fueron a suvez más dúctiles al ser más deformables (de 3,73 a 4,84 N). Las menores diferencias de color con respecto al control fueron observadas al incorporar 10 % de harina de semilla de ramón (δE = 7,77 y 22,95 para tortilla y pan de caja, respectivamente). El contenido de fibra dietética total aumentó en un 26 % en tortillas y 54 % en pan de caja al utilizar 10 % de harina de semilla de ramón. En contraste, para el pan de caja sí hubo diferencias detectables por los consumidores, sobre todo en el color desarrollado. Los resultados indican que se puede utilizar un 10 % de harina de ramón en tortillas o panes sin afectar las propiedades de textura; además, a pesar de los cambios en la coloración, no son considerados importantes por los consumidores, y su uso incrementa el contenido de fibra dietética total.es-ES
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languagespa
dc.languageeng
dc.publisherCorporación Colombiana de Investigación Agropecuaria (Agrosavia)es-ES
dc.relationhttp://revista.corpoica.org.co/index.php/revista/article/view/1590/601
dc.relationhttp://revista.corpoica.org.co/index.php/revista/article/view/1590/602
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/deed.eses-ES
dc.sourceCiencia y Tecnología Agropecuaria; Vol. 20 No. 3 (2019): Ciencia y Tecnología Agropecuaria Septiembre-Diciembre; 699-719en-US
dc.sourceCiencia & Tecnología Agropecuaria; Vol. 20 Núm. 3 (2019): Ciencia y Tecnología Agropecuaria Septiembre-Diciembre; 699-719es-ES
dc.sourcerevista Corpoica Ciência e Tecnologia Agropecuária; v. 20 n. 3 (2019): Ciencia y Tecnología Agropecuaria Septiembre-Diciembre; 699-719pt-BR
dc.source2500-5308
dc.source0122-8706
dc.source10.21930/rcta.vol20-num3
dc.subjectcolorationen-US
dc.subjectfiberen-US
dc.subjectstructureen-US
dc.subjectwheaten-US
dc.subjectcoloraciónes-ES
dc.subjectestructuraes-ES
dc.subjectfibraes-ES
dc.subjectmaízes-ES
dc.subjecttrigoes-ES
dc.titleTexture, color and sensory acceptance of tortilla and bread elaborated with Maya nut (Brosimim alicastrum) flour to increase total dietary fiberen-US
dc.titleTextura, color y aceptación sensorial de tortillas y pan producidos con harina de ramón (Brosimum alicastrum) para incrementar la fibra dietética totales-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
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