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Año 2011, Volumen 61 - Número 4
Año 2011, Volumen 61
Número 4


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HOME > EDICIONES > Año 2007, Volumen 57 - Número 1

Trabajos de Investigación
Desarrollo de pan integral con soya, chía, linaza y ácido fólico como alimento funcional para la mujer

Mayela Bautista Justo, Alejandra Denisse Castro Alfaro, Ernesto Camarena Aguilar, Katarzyna Wrobel, Kazimierz Wrobel, Guadalupe Alanís Guzmán, Zeferino Gamiño Sierra y Víctor Da Mota Zanella
Universidad de Guanajuato: Instituto de Ciencias Agrícolas, Instituto de investigaciones Científicas,
Universidad Autónoma de Nuevo León. México

SUMMARY
Integral bread development with soybean, chia, linseed, and folic acid as a functional food for woman

Six bread formulations were developed, using different proportions of whole-wheat flour, chia seeds and flaxseed flour. All of our formulations were added with folic acid. Sensorial and texture evaluations were performed, showing good acceptance of the products. Proximal chemical analysis was carried out; in addition, the following parameters were determined: calcium, phosphorus, total dietary fiber, folic acid, water hydration capacity, Glucose Dialysis Retardation Index (GDRI) and fatty acids. The results obtained showed higher protein levels in the developed breads (23.23-30.24 (g/100g dry matter) as compared to a control (21.00% of proteins in bread elaborated without chia or flaxseed). Furthermore, the breads contained 10.07-12.15 of lipids (g/100g dry matter) (linoleic acid: 2.43-4.05%; linolenic acid: 1.12-4.46 %; oleic acid: 2.93-6.13 %), GDRI values were between 89.1 and 98.1 % and folic acid was in the range 699.44 – 991.3 (ìg/100g dry matter). The same parameters were determined in the chia seed and in the flaxseed flour. It was concluded that; due to their high levels of protein, insaturated fatty acids (ù-3 and ù-6), dietary fiber and folic acid, these breads have a high nutritional value, so they could have special benefits for woman.

Key words: Whole wheat flour bread, chia seed, flaxseed flour, and nutrition.



Recibido: 19/10/2006
Aceptado: 28/02/2007



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ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
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