Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) flours

• Autores: Obregón, Antonio, Contreras, Eliana, Muñoz, Ana María, Ayquipa, Rita, Fernández, Wendy
• Formato: artículo
• Fecha de Publicación: 2013
• Institución: Universidad Nacional Mayor de San Marcos
• Repositorio: Revistas - Universidad Nacional Mayor de San Marcos
• Lenguaje: español
• OAI Identifier: oai:ojs.csi.unmsm:article/9960
• Enlace del recurso: https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/9960
• Nivel de acceso: acceso abierto
• Materia: Solanum tuberosum; Zea mays; fortification of bread; partial flour substitution; fortificación del pan; sustitución parcial de harinas

It was realized the sensorial evaluation and were studied the chemical composition and nutritional value of iron-fortified bread, with partial replacement of 10% of its wheat flour content by potato and corn flour, obtaining a bread with soft texture, palatable and very good acceptability for children of school age. The elaborated bread contains protein 13,10%; fat 9,80% and carbohydrates 50,32%, with an energy value of 341,88 kcal/100 g and an iron content 10,13 mg/100 g, that satisfies the recommended dietary allowance of iron for schoolchildren.