COCCIÓN DE PASTAS ALIMENTICIAS ELABORADAS CON HARINA DE TRIGO Y ALMIDÓN DE FRUTIPAN (Artocarpus altilis)

Autor:	José Manuel García y Sánchez, Rommel Zaragocín, Erik Vivanco, Domenica Martínez, María Alejandra Farías, Edison Martínez, Carolina Mackliff
Rok vydání:	2018
Předmět:	Chemistry Starch Artocarpus altilis General Engineering Wheat flour food and beverages Energy Engineering and Power Technology food.food chemistry.chemical_compound food medicine Extrusion Food science Swelling medicine.symptom
Zdroj:	Revista de Investigación Talentos. 5:12-16
ISSN:	2631-2476 1390-8197
Popis:	the effect of partially replacing wheat flour by 10%, 20% or 30% of native breadfruit starch (Artocarpus altilis) on the cooking parameters in short Fusilli type pastes, obtained by extrusion, was evaluated. Optimum cooking time, percentage of swelling and weight loss by cooking were evaluated. The results indicate that the cooking time of the pastes of 0% substitution (10.66 ± 0.31 minutes), 10% (8.08 ± 0.05 minutes), 20% (8.10 ± 0.10) minutes), 30% (7.87 ± 0.27 minutes) decreases with the percentage of substitution, as well as the weight losses by cooking that were 2.39; 2.46; 3.16 and 4.05% for 0, 10, 20 and 30% substitution, respectively. In relation to the percentage of swelling, the values were 69.09 ± 0.21; 62.93 ± 0.26; 84.19 ± 0.53 and 82.06 ± 0.63% for 0, 10, 20 and 30% substitution, respectively.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::790671507155e062fc6d66e536cea5ec https://doi.org/10.33789/talentos.5.79 Zobrazit plný text záznamu