PERSONAL DE APOYO
DELFINO Ana victoria
congresos y reuniones científicas
Título:
Desarrollo de tapas de empanadas con calidad proteica mejorada
Autor/es:
DELFINO, VICTORIA; BILBAO, EMILIANO; VIGIL, MAXIMILIANO; SIMAZ BUNZEL, DAFNE; TIRONI, VALERIA; FERNANDEZ, MARÍA LAURA; AÑÓN, MARÍA CRISTINA; SCILINGO, ADRIANA; ABRAHAM, ANALÍA
Lugar:
Córdoba
Reunión:
Congreso; VI congreso internacional de ciencia y tecnología de los alimentos 2016; 2016
Institución organizadora:
Ministerio de Ciencia y Tecnología
Resumen:
This paper aims to develop of empanada?s cover with a better nutritional quality protein partially replacing wheat flour (WF) by soybean flour (SF). The formulation used was 100 g of flour, 2 g of salt, 40 mL of water and 10 g of commercial margarine. The composition of flour and raw covers was determined using the following methods: proteins (Kjeldahl), total lipids (Soxhlet), ashes (incineration at 520 ° C), humidity (indirect method, 105 ° C), total carbohydrates (by difference). It was made a theoretical calculation of the proportion of each flour that optimizes the protein quality (optimal protein complementation) resulting HT 6% and 94% SF. Such mixture was not suitable technologically, since acceptable masses were achieved with those flour mixes containing up to 12% SF. We worked with mixtures containing 3, 6 and 12% SF and we studied their alveographic behavior (alveograph of Chopin, Alveolink, Campodónico Mills, La Plata). It was also studied the texture of the formulated empanada?s cover by texture profile assay (TPA-TextureExpert2), water activity at 25 ° C (Aqualab) and the surface color (Minolta, a *, b * and L* parameters). Control and commercial empanada?s cover were analyzed. The dough strength evaluated with alveogram parameter P was increased significantly when the ratio of SF in the mixture was higher (PWF = 130, P12% SF = 155) .The parameter that relate the extensibility of the dough and work needed to insufflate air had no significant differences in the tested formulations. TPA parameters (hardness, adhesiveness, elasticity and cohesiveness) did not differ between the different formulations; the mass with 12% SF had surface irregularities that prevented obtaining reliable parameters. The aw of the masses formulated SF did not differ from values determined for the control ande commercial empanada?s cover. As for the color parameters, a * and b * increased significantly with increasing SF in the formulation, while L * decreases. The Hue (arctan b * / a *) and C * ((a * 2 + b * 2) 1/2) parameters indicated increased reddish and less brightness depending on the higher content of SF. The studies conducted so far on raw masses indicate that the partial replacement of WF by SF (up 12%) is a potential option for the development of empanadas with improved protein quality and acceptable technological features.