Granito Marisela, Ascanio Vanesa
Universidad Simón Bolívar, Caracas, Venezuela.
Arch Latinoam Nutr. 2009 Mar;59(1):71-7.
Development and technological transfer of functional pastas extended with legumes. Semolina pasta is a highly consumed foodstuff, the biological value of which is low because its protein is deficient in lysine. However, if the semolina is extended with legumes rich in this essential aminoacid, not only and aminoacid supplementation is produced, but also the dietary fibre and minerals are increased. In this work, pastas extended in 10% with a white variety of Phaseolus vulgaris and with Cajanus cajan were produced on a pilot plant scale, and this technology was transferred to a cooperative producing artisanal pastas. The cooking qualities and the physical, chemical, and nutritional characteristics of the pastas were evaluated, as well as the sensorial acceptability in institutionalized elderly people. The extension of the pastas with legume flours increased the optimum cooking time (15 to 20%), the weight (20% and 25%), and the loss of solids by cooking. Similarly, the functional value of the pastas increased by increasing the contents of minerals and dietary fibre. The protein content, as well as the protein digestibility in vitro also increased; however, the parameters of colour L, a and b, and the total starch content of the pastas decreased. At consumer level, the pastas extended with legumes had a good acceptability, for what it was concluded that the extension of the semolina with legume flours in the manufacture of pastas is technologically feasible.
用豆类强化的功能性面食的开发与技术转让。粗粒小麦粉面食是一种消费量大的食品，但其生物价值较低，因为其蛋白质缺乏赖氨酸。然而，如果用富含这种必需氨基酸的豆类来强化粗粒小麦粉，不仅可以补充氨基酸，还能增加膳食纤维和矿物质的含量。在这项研究中，在中试规模上生产了用白芸豆品种和木豆以10%的比例强化的面食，并将这项技术转让给了一家生产手工面食的合作社。对面食的烹饪品质、物理、化学和营养特性进行了评估，同时也评估了在养老院老年人中的感官可接受性。用豆粉强化面食增加了最佳烹饪时间（15%至20%）、重量（20%和25%）以及烹饪过程中的固体损失。同样，面食的功能价值通过增加矿物质和膳食纤维的含量而提高。蛋白质含量以及体外蛋白质消化率也有所增加；然而，面食的颜色L、a和b参数以及总淀粉含量有所下降。在消费者层面，用豆类强化的面食具有良好的可接受性，因此得出结论，在面食生产中用豆粉强化粗粒小麦粉在技术上是可行的。
