Producción de masa ácida y panes sin gluten con harinas de arroz integral y frijoles de carioca y caupí: características bioquímicas, nutricionales y estructurales
DOI:
https://doi.org/10.33448/rsd-v10i16.23992Palabras clave:
Bacterias lácticas; Digestibilidad de proteínas; Fibras alimentarias; Levadura; Panadería.Resumen
El uso de harinas alternativas sin gluten y la aplicación de fermentación natural en la fabricación de panes son tecnologías prometedoras para mejorar las propiedades sensoriales, estructurales y nutricionales. El objetivo de este estudio fue verificar la aplicabilidad y calidad de los panes sin gluten elaborados con masa ácida de harinas integrales de arroz (BR y BRY), frijoles carioca (BP y BPY) y caupí (BV y BVY). Las masas ácidas se prepararon sin y con la adición de levadura biológica (Saccharomyces cerevisiae) representada por la letra “Y”. Los panes elaborados a partir de estas masas fueron sometidos a análisis de pH, acidez total titulable, color, actividad de agua, humedad, análisis de imagen, volumen específico, textura instrumental, composición próxima y valor energético. Los resultados indicaron un mayor contenido de cenizas, proteínas y fibra dietética en las harinas BP y BV. Al final de la fermentación, las masas BR y BRY mostraron mayor acidez. Las masas elaboradas con frijol mostraron mayores volúmenes de expansión. Se verificó menor volumen, firmeza y dureza para el pan BBRY y lo contrario se verificó para el pan BVB. Los panes BBV, BBVY, BBP y BBPY tuvieron mayor contenido de cenizas, proteínas y fibra dietética y menor contenido de carbohidratos digestibles. Los panes BPB y BVB mostraron mayor digestibilidad de proteínas y lo contrario se observó para BBRY (70,60%), BPBY (81,09%) y BVBY (80,89%). El uso de harina de frijol en la preparación de panes resultó en productos ricos en fibra dietética y proteínas, especialmente para los frijoles carioca.
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