Desarrollo de una formulación para la elaboración de una galleta libre de gluten con un alto valor proteínico enriquecida con spirulina platensis
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Fecha
2018
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Universidad de Guayaquil, Facultad de Ingeniería Química
Resumen
Actualmente el mercado local carece de variedad de productos destinados a personas con necesidades dietéticas y nutricionales específicas, limitando el consumo a productos importados. Existen personas que excluyen de su dieta alimentos que contiene gluten ya sea de forma voluntaria o por padecer la enfermedad celíaca. Para el desarrollo se empleó como materia prima principal almidón de maíz, harina de arroz y almidón de yuca, con las que se utilizó un diseño de experimentos de mezclas por vértices extremos DVE, tomando como variable respuesta la textura, donde la formación #2 alcanzó el mejor valor repuesta de 538 g.f., misma que luego se enriqueció con 2, 3 y 4% de S. platensis. Las tres formulaciones enriquecidas se someten a evaluación sensorial de nivel de agrado, la formulación 304 es la que más agrada a los panelistas. La formulación 304 se sometió a evaluación bromatológica y microbiológica, misma se encuentra dentro de los rangos establecidos por la NTE INEN 2085:2015, seguido del cálculo del rendimiento proteínico que fue del 66%, proteína que supera al mínimo de la normativa vigente y al de su competencia. Finalmente se evaluó el efecto de la metilcelulosa en la textura de la galleta final, el cual fue positivo ya que existe una mejora en la textura. Esta investigación se realizó con el objeto desarrollar una formulación de galleta libre de gluten enriquecida con S. platensis para incrementar su contenido proteínico como opción para el consumo de todo tipo de personas incluido celíacos.
The local market currently lacks a variety of products for people with specific dietary and nutritional needs, limiting consumption to imported products. There are people who exclude of your diet foods that contain gluten either voluntarily or for suffering from celiac disease. Development was employed as a main raw material corn starch, rice flour and cassava starch, with which Is Used A design of experiments of mixtures by extreme vertexes DVE, taking as variable response the texture, where the formation #2 reached the best value of 538 g.f., same as Then It was enriched with 2, 3 and 4% of S. platensis. The three enriched formulations she’s unemployed in a Sensory evaluation Level of pleasure, the formulation 304 is the most pleasing to the panelists. The formulation 304 was submitted to Bromatological and microbiological evaluation, it is within the ranks established by The NTE INEN 2085:2015, followed by the calculation of protein yield which was 66%, protein that exceeds the minimum of the current regulations and that of its competition. Finally, sand assessed the effect of metilcelulosa in the texture of the final cookie, which was positive because there is an improvement in the texture. This research was carried out with the aim of developing a gluten-free cookie formulation enriched with S. platensis to increase its protein content as an option for the consumption of all types of people including celiac.
The local market currently lacks a variety of products for people with specific dietary and nutritional needs, limiting consumption to imported products. There are people who exclude of your diet foods that contain gluten either voluntarily or for suffering from celiac disease. Development was employed as a main raw material corn starch, rice flour and cassava starch, with which Is Used A design of experiments of mixtures by extreme vertexes DVE, taking as variable response the texture, where the formation #2 reached the best value of 538 g.f., same as Then It was enriched with 2, 3 and 4% of S. platensis. The three enriched formulations she’s unemployed in a Sensory evaluation Level of pleasure, the formulation 304 is the most pleasing to the panelists. The formulation 304 was submitted to Bromatological and microbiological evaluation, it is within the ranks established by The NTE INEN 2085:2015, followed by the calculation of protein yield which was 66%, protein that exceeds the minimum of the current regulations and that of its competition. Finally, sand assessed the effect of metilcelulosa in the texture of the final cookie, which was positive because there is an improvement in the texture. This research was carried out with the aim of developing a gluten-free cookie formulation enriched with S. platensis to increase its protein content as an option for the consumption of all types of people including celiac.
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Galletas, Proteína, Spirulina platensis, Gluten, Enfermedad celíaca