Resumen

GRANITO, Marisela; TORRES, Alexia  y  GUERRA, Marisa. Desarrollo y evaluación de una pasta a base de trigo, maíz, yuca y frijol. INCI [online]. 2003, vol.28, n.7, pp.372-379. ISSN 0378-1844.

Although pasta represents 4% of the daily protein ingestion, it is of a low biological value due to its deficiency of lysine, which can be complemented by mixing the wheat semolina with leguminous flour. The objective of this work was to use surplus of the maize industry like degreased germ, and agricultural products like frijol (Vigna sinensis) and cassava starch to replace the wheat semolina in a nutritionally enriched and sensorially acceptable pasta. A feasible methodology was used and 0,5% sodium estearoil-lactil-lactate was added. After pre-drying at 55ºC and 70% relative humidity for 3h, drying took place at 90ºC and 75% relative humidity for 2h. Semolina was replaced in 55%, 70%, 80% and 90%. Protein, humidity, fat, ashes, dietetic fiber, minerals and color of elaborated pastes were evaluated. On the basis of cooking and sensorial tests, pasta with 80 and 90% substitution was discarded. The others were reformulated using cooked and crude V. sinensis flour. When compared with a control made with semolina there was an increase in the dietetic fiber content. Biological analyses indicated an increase in protein efficiency (PER) and reduction in the in vivo true digestibility. The pasta of greater in vivo digestibility and sensorial acceptability was that with 55% substitution using crude V. sinensis flour. When adding to it 1% gluten, a reduction of solids loss by cooking was achieved and PER increased.

Palabras clave : Frijol ; Harinas Compuestas; Maíz ; Pasta ; Trigo ; Yuca .