Cáscaras de frutas y vegetales como ingrediente en pan: aporte nutricional, saciedad y preferencia sensorial
Análisis de pan con cáscaras como ingrediente
DOI:
https://doi.org/10.14306/renhyd.26.S1.1467%20Palabras clave:
cáscaras, pan, saciedad, preferencia, sensorial, fibra diet´etica, análisis químicoResumen
Introducción: Se entiende por “desperdicio” de alimentos a las pérdidas derivadas de la decisión de desechar aquellos que todavía tienen valor, o a partes de ellos, y se asocia principalmente con ventas minoristas y consumidores. Dentro de los “desperdicios” se encuentran las cáscaras de vegetales, que se pueden rescatar e incluir como ingredientes en alimentos procesados.
Metodología: Se elaboraron muestras de pan de molde cuya formulación base fue harina, aceite, levadura, sal, azúcar y agua. Se reemplazó 10% de la harina de trigo por harinas de cáscaras de manzana, zanahoria y zapallo (P2, P3 y P4 respectivamente). Las cáscaras de los vegetales se lavaron exhaustivamente, se deshidrataron a 60° por 12 horas y se molieron hasta obtener un polvo fino. Se elaboraron muestras de pan amasando la mezcla de ingredientes por 15 minutos, se dejó fermentar y luego se hornearon a 180°C por 50 minutos. Se determinó pérdida por cocción, composición nutricional, azúcares totales y aporte calórico. Las muestras de pan fueron evaluadas por 15 sujetos para conocer el cociente de saciedad y por 60 sujetos para establecer la preferencia sensorial.
Resultados: La incorporación de harina cáscaras de vegetales no modificó, el contenido de proteínas, grasa total ni hidratos de carbono disponibles. La muestra P2 presentó el contenido de azúcares totales significativamente mayor (p<0,05), la fibra dietética fue mayor en todas las muestras con cáscaras de vegetales respecto a la muestra control (P1), y el contenido de energía disminuyó significativamente (p<0,05) en las muestras de pan con harina de cáscaras de vegetales.
El coeficiente de saciedad fue mayor en la muestra P2 y fue menor en P1, sin diferencias significativas. La mayor preferencia sensorial fue para P3 y P2.
Conclusión: La muestra de pan elaborada con cáscara de manzana al 10% resultó la mejor alternativa, con menor aporte calórico, mayor aporte de fibra dietética produjo mayor cociente de saciedad y mayor preferencia sensorial.
Citas
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