Pacheco de Delahaye E, Portillo M
Cátedra Análisis de Productos Agrícolas II, Facultad de Agronomía, Universidad Central de Venezuela, Aragua.
Arch Latinoam Nutr. 1990 Sep;40(3):360-8.
Three mixtures of precooked white corn flour with 10, 20 and 30% amaranth flour were prepared. The sedimentation and consistency of the mixtures differed from those of the white corn flour, but without altering the capacity of dough formation to prepare arepas. The protein, fiber, and ash contents were higher than those of the precooked white corn flour. The functional properties of water and oil absorption increased in 20 and 10%, respectively. During the three-month storage, the protein and fat contents were not altered. Acceptability tests of the arepas were carried out and results indicated that those mixtures prepared with 10% and 20% substitution levels were acceptable from the sensory point of view. The protein quality was analyzed in terms of protein efficiency ratio (PER), which proved to be higher than that of the commercial white corn flour (PER 1.93), and the apparent digestibility was 92%. As far as lysine is concerned, results showed that arepas prepared with the mixture containing 10% amaranth (1.6 g lysine/100 g protein) and 20% (2.0 g lysine/100 g protein) also proved to be higher than the commercial white corn flour arepas (0.7 g lysine/100 g protein). Based on the above findings, enrichment of commercial white corn flour with grain amaranth flour, prior to the preparation of arepas, a product of high consumption in Venezuela as part of the habitual diet, is recommended.
制备了三种预煮白玉米粉与10%、20%和30%苋菜粉的混合物。这些混合物的沉降和稠度与白玉米粉不同，但不影响制作阿雷帕饼的面团形成能力。其蛋白质、纤维和灰分含量高于预煮白玉米粉。水吸收和油吸收的功能特性分别提高了20%和10%。在三个月的储存期内，蛋白质和脂肪含量没有变化。对阿雷帕饼进行了可接受性测试，结果表明，从感官角度来看，用10%和20%替代水平制备的混合物是可接受的。从蛋白质效率比（PER）方面分析了蛋白质质量，结果证明其高于商业白玉米粉（PER为1.93），表观消化率为92%。就赖氨酸而言，结果表明，用含有10%苋菜（1.6克赖氨酸/100克蛋白质）和20%（2.0克赖氨酸/100克蛋白质）的混合物制备的阿雷帕饼也高于商业白玉米粉阿雷帕饼（0.7克赖氨酸/100克蛋白质）。基于上述发现，建议在制备阿雷帕饼之前，用籽粒苋粉对商业白玉米粉进行强化，阿雷帕饼是委内瑞拉日常饮食中高消费量的一种产品。
