Un pan diseñado con harina de Centeno y Stevia: Un análisis sensorial y microbiológico

Rye flour bread is a relatively new development. This product is a functional food rich in flavonoids, mucilage, pentosans, vitamins and minerals. Additionally, rye-based products have previously shown to improve acute postprandial appetite ratings, appear to lower glucose and insulin response and decrease voluntary food intake at a subsequent meal. Compared to whole white bread, it prevents inflammation of both, gastrointestinal and respiratory mucosa, being an excellent nutritional option feasible to be included in our daily diet. The aim of this research was to develop a functional bread from rye flour and stevia with three formulations: 50, 60 and 80% of rye flour. The microbiological, physicochemical and sensory assessments were made, evidencing that 50/50 formula was the best accepted by the evaluators. According to NTC 1363 norm the product was classified as a soft bread with fiber, since fiber was (35.8%) and the moisture obtained was (35.65%). In microbiological analysis, the results showed that it is a suitable product for human consumption and taste, texture and presentation analysis, this product was well-rated by the consumers, concluding that, is suitable to be merchandise as an alternative to wheat bread in daily human standard meals.El pan a base de harina de centeno es un producto relativamente nuevo. Este producto es un alimento funcional rico en flavonoides, mucílagos, pentosanos, vitaminas y minerales. Además, los productos a base de centeno ya han mostrado potencial para mejorar la parición de apetito posprandial, parecen disminuir la respuesta a la glucosa y la insulina y disminuyen la ingesta voluntaria de alimentos en una comida posterior. En comparación con pan blanco entero, previene la inflamación de la mucosa gastrointestinal y respiratoria, siendo una excelente opción nutricional para ser incluida en nuestra dieta diaria. El objetivo de esta investigación fue desarrollar un pan funcional a partir de harina de centeno y stevia, utilizando tres formulaciones: 50, 60 y 80% de harina de centeno. Se realizaron evaluaciones microbiológicas, fisicoquímicas y sensoriales, demostrándose que la fórmula 50/50 fue la mejor aceptada por los evaluadores voluntarios. De acuerdo con la norma NTC 1363, el producto fue clasificado como pan blando con fibra, ya que la fibra fue del 35.8% y la humedad obtenida fue de 35.65%. En el análisis microbiológico, los resultados mostraron que es un producto apto para el consumo humano y en el análisis del sabor, la textura y la presentación del pan fueron bien evaluados por los consumidores, concluyendo que este producto es adecuado como alternativa al pan de trigo en la dieta humana diaria

A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis

Rye flour bread is a relatively new development. This productis a functional food rich in flavonoids, mucilage, pentosans,vitamins and minerals. Additionally, rye-based productshave previously shown to improve acute postprandial appetiteratings, appear to lower glucose and insulin responseand decrease voluntary food intake at a subsequent meal.Compared to whole white bread, it prevents inflammation ofboth, gastrointestinal and respiratory mucosa, being an excellentnutritional option feasible to be included in our dailydiet. The aim of this research was to develop a functionalbread from rye flour and stevia with three formulations: 50,60 and 80% of rye flour. The microbiological, physicochemicaland sensory assessments were made, evidencing that50/50 formula was the best accepted by the evaluators. Accordingto NTC 1363 norm the product was classified as asoft bread with fiber, since fiber was (35.8%) and the moistureobtained was (35.65%). In microbiological analysis, theresults showed that it is a suitable product for human consumptionand taste, texture and presentation analysis, thisproduct was well-rated by the consumers, concluding that, issuitable to be merchandise as an alternative to wheat breadin daily human standard meals