Caracterización fisicoquímica, reológica y funcional de harina de avena (Avena sativa L. cv Bachíniva) cultivada en la región de Cuauhtémoc, Chihuahua

En el presente trabajo se obtuvo una harina a partir del cereal de avena (Avena sativa L.) de la variedad Bachíniva, el cual representa una de las principales fuentes de ingresos para la región de Cuauhtémoc, Chihuahua. La harina se caracterizó fisicoquímica- mente mediante la evaluación de color, poder de hinchamiento/ solubilidad y análisis químico proximal. Se determinaron sus propiedades térmicas, moleculares, de formación de pastas (perfil amilográfico) y reológicas. Los resultados mostraron que la harina de esta avena es alta en proteínas y lípidos (6 y 8%, respectivamente) lo cual es adecuado para regímenes alimenticios en donde se requieren una alta cantidad de estos nutrientes. La temperatura y la entalpia de gelatinización (62 °C y 8 J/g) fueron comparables con los valores reportados en otras variedades de avenas. El perfil amilográfico, la viscosidad y las propiedades funcionales indicaron una posible interacción entre los compuestos no amiláceos y el almidón, lo cual se corroboró con el análisis molecular. Los resultados indicaron que este harina, por sus características fisicoquímicas, reológicas y funcionales puede ser empleada en la industria alimentaria para la producción de pudines, formulaciones infantiles y panes para enfermos celiacos. Abstract In this work It was obtained a flour made out of cereal oat (Avena sativa L.) cv Bachiniva, which represents one of major source of income for the region of Cuauhtemoc, Chihuahua. The flour was physicochemically characterized by evaluating color, swelling power/solubility and proximate chemical analysis. Thermal, molecular, formation of pastes (amilographic profile) and rheological properties were determined. The results showed that this oat meal is high in protein and lipid (6 and 8%, respectively) which is suitable for feeding regimes where high amounts of these nutrients are required. The temperature and enthalpy of gelatinization (62 °C and 8 J/g) were comparable to those reported in other varieties of oats. The amylographic profile, viscosity and functional properties indicated a possible interaction between non-starch compounds and starch which was corroborated by molecular analysis. The results indicated that this flour for their physicochemical, rheological and functional properties can be used in the food industry for the production of puddings, infant formula and breads for celiac patients. Keywords: flour, swelling power, solubility, Fourier transform infrared spectroscopy, amylographic profile, thermal properties

Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran in a pasta formulation decreased the caloric content and digestibility of its starch components. These attributes found in the oat bran pasta and apple flour pasta make them a healthy choice for the diet of people with specific nutritional needs