Impacto de la sustitución parcial de harina de trigo refinada por harinas extruidas de grano entero de lenteja y sorgo rojo sobre la textura y composición proximal de galletas
DOI:
https://doi.org/10.54167/tch.v19iEspecial.1980Palabras clave:
proteína, lenteja, sorgo, composición proximal, galleta, extrusiónResumen
El objetivo de esta investigación fue evaluar el efecto de sustituir la harina de trigo por harinas de lenteja y sorgo extruidas, en la composición proximal, digestibilidad in vitro de la proteína, color, actividad de agua, perfil de análisis de viscosímetro rápido (RVA) y propiedades texturales de galletas durante un período de almacenamiento de 7 días a 25 °C. Se evaluaron cuatro formulaciones: 100 % harina de trigo (Tratamiento 00), 80 % harina de trigo con 20 % de harina de lenteja extruida (Tratamiento 01), 60 % harina de trigo con 40 % de harina de lenteja extruida (Tratamiento 02) y 30 % harina de trigo, 40 % de harina de lenteja extruida y 30 % de harina de sorgo extruida (Tratamiento 03). Los resultados revelaron que la sustitución parcial de harina de trigo por harinas de lenteja y sorgo extruidas (Tratamiento 03) genera una galleta con tonalidad más rojiza, menor actividad de agua que el control, con una mejora significativa del contenido de proteína, cenizas, así como el índice de expansión de las galletas. En cuanto a textura dentro de los primeros días, esta galleta es la que presenta menos cambios en dureza y fracturabilidad, lo que indica que es más estable. Estos resultados sugieren que la incorporación de harinas de lenteja y sorgo extruidas puede ser una alternativa para incrementar la entrega de proteína de calidad a través de productos de alto consumo como son las galletas.
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