Elaboración de pan multigrano con harinas precocidas por extrusión = Multigrain bread processing with extruded flours

Se estudió el efecto en la calidad del pan según el proceso de elaboración y del nivel de sustitución (20%, 36%) de una harina precocida por extrusión preparada en base a combinación de avena, soja y salvado de trigo en la calidad del pan. Se caracterizó la harina compuesta según sus propiedades funcionales (Índice de Absorción de Agua), granulometría y propiedades nutricionales (proteína, fibra total, fibra soluble, cenizas, materia grasa). Se realizó seguimiento del volumen, índice de blancura, medidas reológicas (dureza, cohesividad, elasticidad y masticabilidad) de los panes. Las condiciones del proceso de elaboración fue lo que generó mayor impacto en la calidad del pan. Los cambios operativos realizados provocaron un incremento del 37% en el volumen, 6% de elasticidad y 15% de cohesividad, y una disminución del 44% de dureza y 34% de masticabilidad. Esta tendencia se mantuvo en los cuatro días siguientes al día de elaboración. El nivel de sustitución de harina compuesta no provocó cambios significativos en la dureza, elasticidad y masticabilidad del pan, pero se observaron cambios en la cohesividad y volumen. El pan con 36% de sustitución resultó un 7% menos cohesivo y con un 27% menos de volumen que el de 20% de sustitución

Chips de papa, la fritura en vacío y beneficios para la salud = Potatoes chips, vacuum frying and health profits

Existe una tendencia del mercado al consumo de alimentos más saludables que ha motivado a la industria alimentaria a innovar en tecnologías. La fritura en vacío es una tecnología alternativa a la fritura tradicional que preserva las propiedades sensoriales del snack frito y mejora la calidad nutricional. El objetivo del trabajo fue estudiar los beneficios nutricionales y para la salud y las características organolépticas de chips de papa elaborados por fritura en vacío en relación a los elaborados por fritura tradicional y diferenciarlos de los actualmente presentes en el mercado uruguayo. Los chips elaborados por fritura en vacío presentaron un 61% menos de materia grasa y 90% menos de acrilamida que los chips elaborados por fritura tradicional. Sensorialmente fueron muy bien evaluados en todos los atributos menos en la percepción de intensidad de sabor salado

Variabilidad en las mediciones de arroz

Este trabajo presenta un estudio de las fuentes de variabilidad en las mediciones analíticas realizadas para definir la calidad física de los granos de arroz para consumo humano, evaluada en función de sus defectos. La principal preocupación en este aspecto es la alta dispersión de los datos que se obtienen en estas mediciones, que repercute en diversos parámetros de validación del método y muy especialmente en la exactitud e incertidumbre de medida. Esto dificulta y agrega complejidad al momento de la evaluación de los productos, considerando las exigentes especificaciones de calidad recomendadas internacionalmente y/o utilizadas para el comercio interno que existen hoy en día

Fortificación de harina de trigo con ácido fólico y hierro en Uruguay; implicancias en la nutrición = Fortification of wheat flour with folic acid and iron in Uruguay; implications for nutrition

This study assessed folic acid (FA) and iron (Fe) content in flour fortified according to the levels regulated by law, and estimate the degree of adequacy of FA and Fe contained in French bread with the recommended dietary allowances (RDAs) and tolerable upper limits for different groups of Uruguayan population. Ten samples of flour and bread were analyzed. The median value for added FA and of the total Fe in flour was 2.3 and 48 mg/kg respectively. The recommended intake of bread covers the median value between 27% and 90% of the RDAs for Fe and between 69% and 104% of dietary folate equivalents in different groups. To sum up, fortification levels in flour adjusted to, exceeded or did not reach the regulated levels. Bread was a basic means to help cover RDAs in vulnerable people

Lípidos, sodio y fibra dietética en harina de trigo y pan artesanal en Uruguay = Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups : aporte nutricional según recomendaciones para distintos grupos de población

This research assessed the proportion of whole-wheat flour in whole-wheat bread relative to the level mandated by law, as well as the content of lipids (Lip) and sodium (Na) in French bread, and of Lip, Na and total dietary fiber (TDF) in whole-wheat bread made in bakeries in Montevideo and Canelones, Uruguay. The percentage of Na and TDF using both Adequate Intakes (Als) and Tolerable Upper Intake levels (Uls) were estimated in reference to recommended daily quantities. Na in French bread consists of 64% of AIs for individuals aged nine and older, and over 100% of AIs for adults aged 51 and older. Whole-wheat bread values are slightly lower. TDF consists of 38% of AIs in 9 year-old children and 53% in adults older than 50 years of age. This work helps to establish a baseline for the development of formulations with minimum levels of Na and optimum levels of TDF in artisan bread

Changes produced in oils during vacuum and traditional frying of potato chips

In this study the effect of vacuum frying (VF) and traditional frying (TF) on oil degradation, fatty acid composition and alpha-tocopherol content was investigated. Two different refined sunflower oils were used: sunflower oil with high oleic acid content (HOSO) and sunflower oil with synthetic antioxidant (tertiary-butylhydroquinone) (TBHQ-SO). Oil degradation was monitored by measuring the free acidity (FFA),peroxide (PV), p-anisidine (p-AV),) total polar compounds (TPC) and oxidative stability (OE). Oils samples were taken every 4 h of frying during 10 consecutive days. Values of FFA, p-AV, TPC using TBHQ-SO with traditional frying were (0.201, 207.0, 25.0) significantly higher than the obtained values with vacuum frying (0.073, 25.8, 11.2). The same parameters by using HOSO were (0.327, 82.0, 21.9) with traditional frying and (0.099, 33.3, 6.4) with vacuum frying. The EO was 2.44 and 7.95 with TBHQ-SO traditional and vacuum frying respectively, and with for HOSO 0.65 and 2.67, respectively. The polyunsaturated fatty acids percentage decreased in all treatments except in TBHQ-SOv. The alpha-tocopherol content decreased in all treatments at different rates. At the end of the frying processes the percentages of alpha-tocopherol reduction were TBHQ-SOv (4.90%), TBHQ-SOt (53.62%), HOSOv (96.87%), HOSOt(99.76%)

Changes produced in oils during vacuum and traditional frying of potato chips

In this study the effect of vacuum frying (VF) and traditional frying (TF) on oil degradation, fatty acid composition and alpha-tocopherol content was investigated. Two different refined sunflower oils were used: sunflower oil with high oleic acid content (HOSO) and sunflower oil with synthetic antioxidant (tertiary-butylhydroquinone) (TBHQ-SO). Oil degradation was monitored by measuring the free acidity (FFA),peroxide (PV), p-anisidine (p-AV),) total polar compounds (TPC) and oxidative stability (OE). Oils samples were taken every 4 h of frying during 10 consecutive days. Values of FFA, p-AV, TPC using TBHQ-SO with traditional frying were (0.201, 207.0, 25.0) significantly higher than the obtained values with vacuum frying (0.073, 25.8, 11.2). The same parameters by using HOSO were (0.327, 82.0, 21.9) with traditional frying and (0.099, 33.3, 6.4) with vacuum frying. The EO was 2.44 and 7.95 with TBHQ-SO traditional and vacuum frying respectively, and with for HOSO 0.65 and 2.67, respectively. The polyunsaturated fatty acids percentage decreased in all treatments except in TBHQ-SOv. The alpha-tocopherol content decreased in all treatments at different rates. At the end of the frying processes the percentages of alpha-tocopherol reduction were TBHQ-SOv (4.90%), TBHQ-SOt (53.62%), HOSOv (96.87%), HOSOt(99.76%)

Elaboración de pan multigrano con harinas precocidas por extrusión

The effect in bread quality of a new bread making process and two replacement levels (20%, 36%) of refined wheat flour by extrusion precooked prepared based on combination of oats, soybeans and wheat bran was studied. Composite flour was characterized according to its functional properties (water absorption index), grain size and nutritional properties (protein, total fiber, soluble fiber, ash, fat). The volume, whiteness index, rheological measurements (hardness, cohesiveness, springiness and chewiness) of the bread were monitored. No significant changes were recorded in hardness, elasticity and chewiness of bread according to the level of substitution of composite flour; bread with 36% substitution was 7% less cohesive, with 27% less volume bread with 20% substitution. The process conditions caused greatest impact on the quality of bread. The new process resulted in a 37% increase in volume, 6% elasticity, 15% of cohesiveness and 44% decrease in hardness and 34% in chewiness, compared to the traditional process. This trend continued in the four days following the date of processing. The substitution level of composite flour did not cause significant changes in hardness, elasticity and chewiness of bread, but changes were observed in cohesiveness and volume. Bread with 36% substitution was 7% less cohesive, with 27% less volume than the 20% substitution.Se estudió el efecto en la calidad del pan según el proceso de elaboración y del nivel de sustitución (20%, 36%) de una harina precocida por extrusión preparada en base a combinación de avena, soja y salvado de trigo en la calidad del pan. Se caracterizó la harina compuesta según sus propiedades funcionales (Índice de Absorción de Agua), granulometría y propiedades nutricionales (proteína, fibra total, fibra soluble, cenizas, materia grasa). Se realizó seguimiento del volumen, índice de blancura, medidas reológicas (dureza, cohesividad, elasticidad y masticabilidad) de los panes. Las condiciones del proceso de elaboración fue lo que generó mayor impacto en la calidad del pan. Los cambios operativos realizados provocaron un incremento del 37% en el volumen, 6% de elasticidad y 15% de cohesividad, y una disminución del 44% de dureza y 34% de masticabilidad. Esta tendencia se mantuvo en los cuatro días siguientes al día de elaboración. El nivel de sustitución de harina compuesta no provocó cambios significativos en la dureza, elasticidad y masticabilidad del pan, pero se observaron cambios en la cohesividad y volumen. El pan con 36% de sustitución resultó un 7% menos cohesivo y con un 27% menos de volumen que el de 20% de sustitución

Chips de papa, la fritura en vacío y beneficios para la salud

The new tendency of the consumers to eat healthier foods which has impacted the market has motivated the food industry to innovate in technologies. Vacuum frying is an alternative to traditional frying; it preserves the sensory properties of fried snacks and improves its nutritional quality.The objective of this work is to study the nutritional and health benefits as well as the organoleptic characteristics of potato chips prepared by vacuum frying in relation to those made by traditional frying, and differentiate them from those that are currently present in the Uruguayan market.The chips produced by vacuum frying had 61% less fat content and 90% less acrylamide than chips made by traditional frying. In sensory evaluation of chips, consumers gave both chips with good acceptance in all attributes but the perception of salt taste intensity.Existe una tendencia del mercado al consumo de alimentos más saludables que ha motivado a la industria alimentaria a innovar en tecnologías. La fritura en vacío es una tecnología alternativa a la fritura tradicional que preserva las propiedades sensoriales del snack frito y mejora la calidad nutricional.El objetivo del trabajo fue estudiar los beneficios nutricionales y para la salud y las características organolépticas de chips de papa elaborados por fritura en vacío en relación a los elaborados por fritura tradicional y diferenciarlos de los actualmente presentes en el mercado uruguayo.Los chips elaborados por fritura en vacío presentaron un 61% menos de materia grasa y 90% menos de acrilamida que los chips elaborados por fritura tradicional. Sensorialmente fueron muy bien evaluados en todos los atributos menos en la percepción de intensidad de sabor salado.

Multigrain bread processing with extruded flours

The effect in bread quality of a new bread making process and two replacement levels (20%, 36%) of refined wheat flour by extrusion precooked prepared based on combination of oats, soybeans and wheat bran was studied. Composite flour was characterized according to its functional properties (water absorption index), grain size and nutritional properties (protein, total fiber, soluble fiber, ash, fat). The volume, whiteness index, rheological measurements (hardness, cohesiveness, springiness and chewiness) of the bread were monitored. No significant changes were recorded in hardness, elasticity and chewiness of bread according to the level of substitution of composite flour; bread with 36% substitution was 7% less cohesive, with 27% less volume bread with 20% substitution. The process conditions caused greatest impact on the quality of bread. The new process resulted in a 37% increase in volume, 6% elasticity, 15% of cohesiveness and 44% decrease in hardness and 34% in chewiness, compared to the traditional process. This trend continued in the four days following the date of processing. The substitution level of composite flour did not cause significant changes in hardness, elasticity and chewiness of bread, but changes were observed in cohesiveness and volume. Bread with 36% substitution was 7% less cohesive, with 27% less volume than the 20% substitution.</p