FORMULACION DE BOCADITOS DULCES A BASE DE AMARANTO SIN GLUTEN
Sweet snacks suitable for celiac people are developed, using popped amaranth, chia, dried peaches, textured soy, corn flakes and whole sesame seeds, dried at 100 °C for 17, 18, 19 and 20 minutes; they are agglutinated with glucose syrup, honey and soy lecithin and flavoured with cinnamon. To determi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Executive Business School
2020-06-01
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| Series: | Avances en Ciencias e Ingeniería |
| Subjects: | |
| Online Access: | https://www.executivebs.org/publishing.cl/avances-en-ciencias-e-ingenieria-vol-11-nro-2-ano-2020-articulo-3/ |
| _version_ | 1818119123865960448 |
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| author | Teresa Malka Renata Bomben Luciana Balmaceda Jorge Leporatti Teresa Batlle Stella Zaniolo |
| author_facet | Teresa Malka Renata Bomben Luciana Balmaceda Jorge Leporatti Teresa Batlle Stella Zaniolo |
| author_sort | Teresa Malka |
| collection | DOAJ |
| description | Sweet snacks suitable for celiac people are developed, using popped amaranth, chia, dried peaches, textured soy, corn flakes and whole sesame seeds, dried at 100 °C for 17, 18, 19 and 20 minutes; they are agglutinated with glucose syrup, honey and soy lecithin and flavoured with cinnamon. To determine the drying time, 38 untrained evaluators judge sensory acceptability using the overall preference, taste and texture descriptors. They are packaged in polypropylene and stored under ambient conditions. Peroxide index (PI), hardness is evaluated fortnightly in instrumental form with texturometer and sensorially by trained panel; water activity is determined, and proximal analysis is performed by AOAC techniques. Bits dried for 18 minutes are preferred, with hardness 1,674 gf, IP 3.78 meqO2/ Kg fat and water activity 0.40. A grain-based food is obtained, a source of protein, fiber and calcium and a shelf life of 4 months. |
| first_indexed | 2024-12-11T05:05:12Z |
| format | Article |
| id | doaj.art-bc01b0c66e3e472a9cc2e6a5780b8260 |
| institution | Directory Open Access Journal |
| issn | 0718-8706 |
| language | Spanish |
| last_indexed | 2024-12-11T05:05:12Z |
| publishDate | 2020-06-01 |
| publisher | Executive Business School |
| record_format | Article |
| series | Avances en Ciencias e Ingeniería |
| spelling | doaj.art-bc01b0c66e3e472a9cc2e6a5780b82602022-12-22T01:20:03ZspaExecutive Business SchoolAvances en Ciencias e Ingeniería0718-87062020-06-012129FORMULACION DE BOCADITOS DULCES A BASE DE AMARANTO SIN GLUTENTeresa Malka0Renata Bomben1Luciana Balmaceda2Jorge Leporatti3Teresa Batlle4Stella Zaniolo5Departamento de Ingeniería de Procesos, Facultad de Ingeniería y Ciencias Agropecuarias, Universidad Nacional de San LuisDepartamento de Ciencias Básicas, Facultad de Ingeniería y Ciencias Agropecuarias, Universidad Nacional de San LuisDepartamento de Ingeniería de Procesos, Facultad de Ingeniería y Ciencias Agropecuarias, Universidad Nacional de San LuisDepartamento de Ciencias Básicas, Facultad de Ingeniería y Ciencias Agropecuarias, Universidad Nacional de San LuisDepartamento de Ingeniería de Procesos, Facultad de Ingeniería y Ciencias Agropecuarias, Universidad Nacional de San LuisDepartamento de Ingeniería de Procesos, Facultad de Ingeniería y Ciencias Agropecuarias, Universidad Nacional de San LuisSweet snacks suitable for celiac people are developed, using popped amaranth, chia, dried peaches, textured soy, corn flakes and whole sesame seeds, dried at 100 °C for 17, 18, 19 and 20 minutes; they are agglutinated with glucose syrup, honey and soy lecithin and flavoured with cinnamon. To determine the drying time, 38 untrained evaluators judge sensory acceptability using the overall preference, taste and texture descriptors. They are packaged in polypropylene and stored under ambient conditions. Peroxide index (PI), hardness is evaluated fortnightly in instrumental form with texturometer and sensorially by trained panel; water activity is determined, and proximal analysis is performed by AOAC techniques. Bits dried for 18 minutes are preferred, with hardness 1,674 gf, IP 3.78 meqO2/ Kg fat and water activity 0.40. A grain-based food is obtained, a source of protein, fiber and calcium and a shelf life of 4 months.https://www.executivebs.org/publishing.cl/avances-en-ciencias-e-ingenieria-vol-11-nro-2-ano-2020-articulo-3/popped amaranthceliac diseasesensory analysisshelf life |
| spellingShingle | Teresa Malka Renata Bomben Luciana Balmaceda Jorge Leporatti Teresa Batlle Stella Zaniolo FORMULACION DE BOCADITOS DULCES A BASE DE AMARANTO SIN GLUTEN Avances en Ciencias e Ingeniería popped amaranth celiac disease sensory analysis shelf life |
| title | FORMULACION DE BOCADITOS DULCES A BASE DE AMARANTO SIN GLUTEN |
| title_full | FORMULACION DE BOCADITOS DULCES A BASE DE AMARANTO SIN GLUTEN |
| title_fullStr | FORMULACION DE BOCADITOS DULCES A BASE DE AMARANTO SIN GLUTEN |
| title_full_unstemmed | FORMULACION DE BOCADITOS DULCES A BASE DE AMARANTO SIN GLUTEN |
| title_short | FORMULACION DE BOCADITOS DULCES A BASE DE AMARANTO SIN GLUTEN |
| title_sort | formulacion de bocaditos dulces a base de amaranto sin gluten |
| topic | popped amaranth celiac disease sensory analysis shelf life |
| url | https://www.executivebs.org/publishing.cl/avances-en-ciencias-e-ingenieria-vol-11-nro-2-ano-2020-articulo-3/ |
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