Efecto del proceso de extrusión sobre las propiedades fisicoquímicas, fitoquímicas, y de cocción de pastas libres de gluten elaboradas a partir de harinas de arroz quebrado y garbanzo
DOI:
https://doi.org/10.18633/biotecnia.v26.2142Palabras clave:
enfermedad celíaca, subproductos alimenticios, compuestos bioactivos, optimizaciónResumen
Las pastas sin gluten (PSG) pueden producirse utilizando materiales como arroz quebrado y garbanzo. El objetivo del presente trabajo fue estudiar el efecto del proceso de extrusión sobre propiedades fisicoquímicas, fitoquímicas, y de cocción de PSG. Se estudió el efecto de temperatura de extrusión (TE: 90.18–123.8 °C), velocidad de tornillo (VT: 76.6–157.3 rpm), y contenido de harina de garbanzo (CHG: 0.23–23.7 %), utilizando la metodología de superficie de respuesta para el análisis estadístico. La pérdida de sólidos por cocción disminuyó combinando altas TE con intermedios CHG, y combinando intermedios VT con intermedios-altos CHG. El tiempo de cocción disminuyó combinando altas TE con altos CHG, e intermedios-altos VT. El color b* aumentó utilizando altos CHG. El contenido de compuestos fenólicos totales disminuyó combinando bajas TE con bajos CHG, y combinando bajas TE con altas VT. Las condiciones óptimas fueron TE = 117 °C, VT = 134.4 rpm, y CHG = 12.57 %. La fibra dietaria total, insoluble y soluble fue mayor en el tratamiento extrudido comparado con la mezcla sin extrudir. Se obtuvieron PSG con aceptabilidad sensorial similar a un producto comercial, mostrando adecuadas propiedades fisicoquímicas, fitoquímicas, y de cocción, cuyo consumo presenta beneficios potenciales para la salud.
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