Premix of cassava starch for pastas. Chemical characteristics and shelf life
Pasta consumption is massive and there is no variety in premixes for gluten-free noodles. The objective of this work was to evaluate the chemical characteristics of noodles made from a premix for cassava starch, corn meal, milk, salt and xanthan gum; and its shelf life. In order to know the centesim...
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Facultad de Ciencias Exactas, Químicas y Naturales
2017
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| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/203 |
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ojs-article-2032020-03-06T10:56:19Z Premix of cassava starch for pastas. Chemical characteristics and shelf life Premezcla de fécula de mandioca para pastas. Características químicas y vida útil en anaquel Milde, Laura B. Chade, Miriam E. Silva, Carla G. Zubreski, Emilce R. Premezcla Fécula de mandioca Almacenamiento Control microbiológico Química Premix Cassava starch Storage Microbiological control Chemistry Pasta consumption is massive and there is no variety in premixes for gluten-free noodles. The objective of this work was to evaluate the chemical characteristics of noodles made from a premix for cassava starch, corn meal, milk, salt and xanthan gum; and its shelf life. In order to know the centesimal composition and the digestibility of proteins we used elaborate and cooking noodles. Premix bags were packaged for the shelf life and analyzed for 12 months of storage at room temperature and humidity. High values of ash, fat, total dietary fiber and carbohydrates, and low protein levels were obtained; the protein digestibility was 92.72%. The ANOVA reported a significant difference for humidity at different months, with a decrease in time; no microorganisms of health interest were detected. The premix was suitable for human consumption according to Argentine Food Code. El consumo de pastas es masivo, no existiendo variedad en premezclas para fideos libres de gluten. El objetivo del trabajo fue evaluar características químicas de fideos elaborados a partir de una premezcla para pastas con fécula de mandioca, harina de maíz, leche, sal y goma xántica; y la vida útil en anaquel de la misma. Para conocer la composición centesimal y la digestibilidad de proteínas se recurrió a elaboración y cocción de fideos; para la vida útil se empaquetaron bolsas de premezcla y analizaron durante 12 meses de almacenamiento a temperatura y humedad ambiente. Se obtuvieron valores elevados de cenizas, grasas, fibra dietaria total y carbohidratos, y bajos de proteínas; la digestibilidad de proteínas fue 92,72%. El ANOVA reportó diferencia significativa para humedad a los diferentes meses, con disminución en el tiempo; no se detectaron microorganismos de interés sanitario. La premezcla resultó apta para consumo humano según Código Alimentario Argentino. Facultad de Ciencias Exactas, Químicas y Naturales 2017-12-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/203 Argentine Journal of Science and Technology; Vol. 28 No. 1 (2017); 42-46 Revista de Ciencia y Tecnología; Vol. 28 Núm. 1 (2017); 42-46 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/203/292 |
| institution |
Facultad de Ciencias Exactas Quimicas y Naturales |
| collection |
Revista de Ciencia y Tecnologia RECyT |
| language |
Spanish |
| topic |
Premezcla Fécula de mandioca Almacenamiento Control microbiológico Química Premix Cassava starch Storage Microbiological control Chemistry |
| spellingShingle |
Premezcla Fécula de mandioca Almacenamiento Control microbiológico Química Premix Cassava starch Storage Microbiological control Chemistry Milde, Laura B. Chade, Miriam E. Silva, Carla G. Zubreski, Emilce R. Premix of cassava starch for pastas. Chemical characteristics and shelf life |
| topic_facet |
Premezcla Fécula de mandioca Almacenamiento Control microbiológico Química Premix Cassava starch Storage Microbiological control Chemistry |
| format |
Online |
| author |
Milde, Laura B. Chade, Miriam E. Silva, Carla G. Zubreski, Emilce R. |
| author_facet |
Milde, Laura B. Chade, Miriam E. Silva, Carla G. Zubreski, Emilce R. |
| author_sort |
Milde, Laura B. |
| title |
Premix of cassava starch for pastas. Chemical characteristics and shelf life |
| title_short |
Premix of cassava starch for pastas. Chemical characteristics and shelf life |
| title_full |
Premix of cassava starch for pastas. Chemical characteristics and shelf life |
| title_fullStr |
Premix of cassava starch for pastas. Chemical characteristics and shelf life |
| title_full_unstemmed |
Premix of cassava starch for pastas. Chemical characteristics and shelf life |
| title_sort |
premix of cassava starch for pastas. chemical characteristics and shelf life |
| title_alt |
Premezcla de fécula de mandioca para pastas. Características químicas y vida útil en anaquel |
| description |
Pasta consumption is massive and there is no variety in premixes for gluten-free noodles. The objective of this work was to evaluate the chemical characteristics of noodles made from a premix for cassava starch, corn meal, milk, salt and xanthan gum; and its shelf life. In order to know the centesimal composition and the digestibility of proteins we used elaborate and cooking noodles. Premix bags were packaged for the shelf life and analyzed for 12 months of storage at room temperature and humidity. High values of ash, fat, total dietary fiber and carbohydrates, and low protein levels were obtained; the protein digestibility was 92.72%. The ANOVA reported a significant difference for humidity at different months, with a decrease in time; no microorganisms of health interest were detected. The premix was suitable for human consumption according to Argentine Food Code. |
| publisher |
Facultad de Ciencias Exactas, Químicas y Naturales |
| publishDate |
2017 |
| url |
https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/203 |
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