INVESTIGADORES
LLOPART Emilce Elina
congresos y reuniones científicas
Título:
PASTA UNTABLE VEGETAL A BASE DE HARINA DE GRANO ENTERO DE SORGO Y MIJO
Autor/es:
LLOPART, EE; AIMARETTI, N; CODEVILLA, A; SHUR, G; BIASIOLA, M; CLEMENTZ, A
Lugar:
Pergamino
Reunión:
Simposio; II SIMPOSIO NACIONAL DE SORGO Un cultivo perfecto; 2012
Institución organizadora:
AIANBA
Resumen:
ABSTRACT: To increase consumption of whole grains, due to its health benefits, were ingredients selected for their nutritional and technological properties and was obtained a spreadable paste with organoleptic characteristics similar to that of a pate made from vegetable products, whole grain flours of sorghum and millet, suitable for coeliacs. It was observed that chemical parameters, microbiological and sensory were maintained for a period of 28 days, concluding that the product is stable during this period.
