Elaboración de noodles de almidón de zanahoria blanca modificado (Arracacia xanthorrhiza) con bajo contenido de gluten.
Noodles are currently high consumption products, which are commonly made with wheat flour (Triticum durum), since it is one of the three most cultivated and produced grains worldwide, however, the gluten content in its composition can affect the health of consumers and that is why it is a great chal...
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| Formato: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | Ecuador |
| Recursos: | Universidad Técnica de Cotopaxi |
| Repositorio: | Repositorio Universidad Técnica de Cotopaxi |
| Idioma: | español |
| OAI Identifier: | oai:repositorio.utc.edu.ec:27000/11601 |
| Acesso em linha: | http://repositorio.utc.edu.ec/handle/27000/11601 |
| Access Level: | acceso abierto |
| Palavra-chave: | NOODLES ALMIDÓN GLUTEN PROTEÍNA AGROINDUSTRIA |
| Resumo: | Noodles are currently high consumption products, which are commonly made with wheat flour (Triticum durum), since it is one of the three most cultivated and produced grains worldwide, however, the gluten content in its composition can affect the health of consumers and that is why it is a great challenge for the industry to produce low-gluten foods that meet the necessary nutritional levels. For this reason, the objective of this research was to evaluate the effect of replacing wheat flour with modified starch from two ecotypes of Arracacia xanthorrhiza at concentrations of 25, 50, 75 and 100 % on the quality of noodles. For this purpose, 100% wheat flour was used as an absolute control. The experimental study began with the bromatological characterization of A. xanthorrhiza starches and wheat flour. The results were analyzed in a completely randomized design and showed that noodles made with starch from two ecotypes of A. xanthorrhiza (18963 and 18989) presented absence of gluten, good physicochemical characteristics and a good level of sensory acceptability. |
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