Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) flours
Descripción del Articulo
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 childr...
| Autores: | , , , , |
|---|---|
| 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 |
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Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) floursEvaluación sensorial y físicoquímica de panes con sustitución de la harina de trigo (Triticum aestivum) por HARINAS DE MAÍZ (Zea mays) y PAPA (Solanum tuberosum)Obregón, AntonioContreras, ElianaMuñoz, Ana MaríaAyquipa, RitaFernández, WendySolanum tuberosumZea maysfortification of breadpartial flour substitutionSolanum tuberosumZea maysfortificación del pansustitución parcial de harinasIt 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.Se realizó la evaluación sensorial y se estudió la composición química y valor nutricional de pan fortificado con hierro, con sustitución parcial de harina de trigo por harinas de papa y maíz en un 10%, obteniendo un pan de textura suave, agradable y de muy buena aceptabilidad, destinado a niños en edad escolar. El pan elaborado presenta contenidos de proteína 13,10%; extracto etéreo 9,80% y carbohidratos 50,32%, con un valor energético de 341,88 kcal/100 g; aporta 10,13 mg/100 g de hierro, satisfaciendo la cantidad diaria recomendada de hierro para niños en edad escolar.Universidad Nacional Mayor de San Marcos, Facultad de Farmacia y Bioquímica2013-12-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/996010.15381/ci.v16i2.9960Ciencia e Investigación; Vol. 16 Núm. 2 (2013); 73-76Ciencia e Investigación; Vol. 16 No. 2 (2013); 73-761609-90441561-0861reponame:Revistas - Universidad Nacional Mayor de San Marcosinstname:Universidad Nacional Mayor de San Marcosinstacron:UNMSMspahttps://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/9960/8737Derechos de autor 2013 Antonio Obregón, Eliana Contreras, Ana María Muñoz, Rita Ayquipa, Wendy Fernándezhttps://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccessoai:ojs.csi.unmsm:article/99602020-04-27T10:46:44Z |
| dc.title.none.fl_str_mv |
Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) flours Evaluación sensorial y físicoquímica de panes con sustitución de la harina de trigo (Triticum aestivum) por HARINAS DE MAÍZ (Zea mays) y PAPA (Solanum tuberosum) |
| title |
Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) flours |
| spellingShingle |
Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) flours Obregón, Antonio Solanum tuberosum Zea mays fortification of bread partial flour substitution Solanum tuberosum Zea mays fortificación del pan sustitución parcial de harinas |
| title_short |
Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) flours |
| title_full |
Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) flours |
| title_fullStr |
Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) flours |
| title_full_unstemmed |
Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) flours |
| title_sort |
Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) flours |
| dc.creator.none.fl_str_mv |
Obregón, Antonio Contreras, Eliana Muñoz, Ana María Ayquipa, Rita Fernández, Wendy |
| author |
Obregón, Antonio |
| author_facet |
Obregón, Antonio Contreras, Eliana Muñoz, Ana María Ayquipa, Rita Fernández, Wendy |
| author_role |
author |
| author2 |
Contreras, Eliana Muñoz, Ana María Ayquipa, Rita Fernández, Wendy |
| author2_role |
author author author author |
| dc.subject.none.fl_str_mv |
Solanum tuberosum Zea mays fortification of bread partial flour substitution Solanum tuberosum Zea mays fortificación del pan sustitución parcial de harinas |
| topic |
Solanum tuberosum Zea mays fortification of bread partial flour substitution Solanum tuberosum Zea mays fortificación del pan sustitución parcial de harinas |
| description |
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. |
| publishDate |
2013 |
| dc.date.none.fl_str_mv |
2013-12-30 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/9960 10.15381/ci.v16i2.9960 |
| url |
https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/9960 |
| identifier_str_mv |
10.15381/ci.v16i2.9960 |
| dc.language.none.fl_str_mv |
spa |
| language |
spa |
| dc.relation.none.fl_str_mv |
https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/9960/8737 |
| dc.rights.none.fl_str_mv |
https://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/4.0 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Universidad Nacional Mayor de San Marcos, Facultad de Farmacia y Bioquímica |
| publisher.none.fl_str_mv |
Universidad Nacional Mayor de San Marcos, Facultad de Farmacia y Bioquímica |
| dc.source.none.fl_str_mv |
Ciencia e Investigación; Vol. 16 Núm. 2 (2013); 73-76 Ciencia e Investigación; Vol. 16 No. 2 (2013); 73-76 1609-9044 1561-0861 reponame:Revistas - Universidad Nacional Mayor de San Marcos instname:Universidad Nacional Mayor de San Marcos instacron:UNMSM |
| instname_str |
Universidad Nacional Mayor de San Marcos |
| instacron_str |
UNMSM |
| institution |
UNMSM |
| reponame_str |
Revistas - Universidad Nacional Mayor de San Marcos |
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Revistas - Universidad Nacional Mayor de San Marcos |
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1795238297064177664 |
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13.912106 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
