Resumo

MOTA SILVA, Victoria  e  GARCIA, Luis A.. Uso de subproductos industriales de tomate en el enriquecimiento de harina de maíz con fibra dietética y proteína para la elaboración de arepas. Agronomía Trop. [online]. 2004, vol.54, n.2, pp.145-159. ISSN 0002-192X.

This study was performed to evaluate the effects of tomato byproduct (SIT) on some nutritional properties and sensory characteristics of commercial instant corn flour. In the first experiment, the flour was substituted with tomato byproduct (SIT) at 5%, 10% and 15% levels. The 15% level showed the highest values (P£0,05) of dietary fiber (12,61%), protein (10,45%), fat (2,51%), ash (1,11%) and minerals. The 0% of SIT showed the highest values of starch (77,4%), in vitro protein digestibility (99,07%) and starch hydrolysis (67,3%). The sensory evaluation of arepas made from four different levels of substitution indicated no significant difference (P³0,05) for color, aroma, flavor and global preference at 5% and 10% levels. Texture was noticeable different in all samples. As we increase the SIT level, texture was more rejected by the panel, probably due to the increase of dietary fiber and its capacity for holding water. Arepas made with 15% of substitution ranked the lowest in flavor, color, texture and global preference.

Palavras-chave : Lycopersicon sculentum; dietary fiber; protein; minerals; protein digestibility; starch hydrolysis.