Caracterización fisicoquímica y nutracéutica de galletas enriquecidas con amaranto germinado-extrudido
DOI:
https://doi.org/10.54167/tch.v20i1.2171Palabras clave:
galletas, atributos fisicoquímicos, germinación, extrusión, alimentos funcionalesResumen
El amaranto posee buenas características nutricionales, nutracéuticas y además es libre de gluten, lo que lo hace interesante para ser incorporado en la industria alimentaria. Procesamientos como la extrusión y germinación modifican las características bioquímicas del amaranto. El objetivo de esta investigación fue caracterizar las propiedades fisicoquímicas, nutricionales y nutracéuticas en galletas de amaranto crudo, germinado, extrudido y germinado-extrudido. Las galletas se elaboraron con solo amaranto (100 %) o suplementadas con trigo (50 %). Se determinó composición proximal, color, actividad de agua (aw), compuestos fenólicos totales (CFT), capacidad antioxidante (CAoX) y digestión de proteína in vitro. La suplementación con amaranto procesado (germinado y extrudido 50 %) produjo cambios (p < 0.05) en el color de las galletas y se mantuvo la aw en niveles adecuados, donde se evita el crecimiento de microorganismos. Las galletas con amaranto presentaron valores más altos en el contenido de proteína (1.06 a 1.26 veces más), CFT (1.50 a 10 veces más) y CAoX (1.32 a 9.0 veces más), comparado con la galleta de trigo. La galleta con 100 % amaranto germinado (GAG100) tuvo los valores más altos de CFT y CAoX. La digestión de proteína de las galletas fue mejor en la galleta con amaranto extrudido suplementada con trigo al 50 % (GAET50). En conclusión, el amaranto procesado, tanto extrudido como germinado o ambos en conjunto, resulta un ingrediente muy interesante para el desarrollo de galletas funcionales o libres de gluten.
DOI: https://doi.org/10.54167/tch.v20i1.2171
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