HOME > EDICIONES > Año 1999, Volumen 49 - Número 3
Trabajos de Investigación
Evaluación de galletas dulces enriquecidas con germen de maíz y fibra de soya
Rebolledo MA, Sangronis E., Barbosa-Cánovas G. V.
Departamento de Procesos Biológicos y Bioquímicos. Universidad Simón Bolívar. Venezuela.
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SUMMARY
Evaluation of cookies enriched with corn germ and soy fiber
The objective of this study was to evaluate four cookie formulations which wheat flour was partially substituted by free-fat corn germ flour and/or soy liber. Baking quality, protein, fat, ash, dietary fiber, hardness, color, Protein Efficiency Ratio PER and Apparent Digestibility in vivo were determined. A trained panel evaluated color, hardness and fracturability of cookies. Dietary fiber of cookies varied from 8.2 to 24.9 % and protein from 11.3 to 12.7%. The source and amount of dietary fiber modified physical, sensory, and nutritional properties of cookies. Cookies formulated with 20% corn germ flour gave the highest PER, Digestibility Aparente in vivo, and acceptance by consumers. This study demonstrated the potential use of free-fat corn germ and soy fiber as functional ingredients.
Key words: Cookies, corn germ, soy fiber, dietary fiber, protein digestibility, PER, functional ingredient.
Recibido: 20/08/1998
Aceptado: 08/12/1998
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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