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A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis

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dc.contributor.authorJaimes Tarazona, Luz Karime
dc.contributor.authorAtencia Berbesi, Cecilia María
dc.contributor.authorCampo Vera, Yesenia
dc.contributor.authorContreras-Velásquez, Julio C.
dc.contributor.authorBermúdez, Valmore
dc.contributor.authorRojas, Edward
dc.contributor.authorFaria, Judith
dc.contributor.authorMartínez, Moisés
dc.contributor.authorRodríguez- Monroy, Carlos
dc.contributor.authorVillareal-González, Reynaldo
dc.contributor.authorPestana-Nobles, Juan Pablo
dc.contributor.authorReyna, Nadia
dc.date.accessioned2018-10-05T22:28:45Z
dc.date.available2018-10-05T22:28:45Z
dc.date.issued2018
dc.description.abstractRye flour bread is a relatively new development. This product is a functional food rich in flavonoids, mucilage, pentosans, vitamins and minerals. Additionally, rye-based products have previously shown to improve acute postprandial appetite ratings, appear to lower glucose and insulin response and decrease voluntary food intake at a subsequent meal. Compared to whole white bread, it prevents inflammation of both, gastrointestinal and respiratory mucosa, being an excellent nutritional option feasible to be included in our daily diet. The aim of this research was to develop a functional bread from rye flour and stevia with three formulations: 50, 60 and 80% of rye flour. The microbiological, physicochemical and sensory assessments were made, evidencing that 50/50 formula was the best accepted by the evaluators. According to NTC 1363 norm the product was classified as a soft bread with fiber, since fiber was (35.8%) and the moisture obtained was (35.65%). In microbiological analysis, the results showed that it is a suitable product for human consumption and taste, texture and presentation analysis, this product was well-rated by the consumers, concluding that, is suitable to be merchandise as an alternative to wheat bread in daily human standard meals.eng
dc.description.abstractEl pan a base de harina de centeno es un producto relativamente nuevo. Este producto es un alimento funcional rico en flavonoides, mucílagos, pentosanos, vitaminas y minerales. Además, los productos a base de centeno ya han mostrado potencial para mejorar la parición de apetito posprandial, parecen disminuir la respuesta a la glucosa y la insulina y disminuyen la ingesta voluntaria de alimentos en una comida posterior. En comparación con pan blanco entero, previene la inflamación de la mucosa gastrointestinal y respiratoria, siendo una excelente opción nutricional para ser incluida en nuestra dieta diaria. El objetivo de esta investigación fue desarrollar un pan funcional a partir de harina de centeno y stevia, utilizando tres formulaciones: 50, 60 y 80% de harina de centeno. Se realizaron evaluaciones microbiológicas, fisicoquímicas y sensoriales, demostrándose que la fórmula 50/50 fue la mejor aceptada por los evaluadores voluntarios. De acuerdo con la norma NTC 1363, el producto fue clasificado como pan blando con fibra, ya que la fibra fue del 35.8% y la humedad obtenida fue de 35.65%. En el análisis microbiológico, los resultados mostraron que es un producto apto para el consumo humano y en el análisis del sabor, la textura y la presentación del pan fueron bien evaluados por los consumidores, concluyendo que este producto es adecuado como alternativa al pan de trigo en la dieta humana diaria.spa
dc.identifier.issn26107988
dc.identifier.urihttp://hdl.handle.net/20.500.12442/2317
dc.language.isoengeng
dc.publisherSociedad Venezolana de Farmacología Clínica y Terapéuticaspa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.rights.licenseLicencia de Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacionalspa
dc.sourceVol. 37, No. 2 (2018)spa
dc.sourceRevista AVFT-Archivos Venezolanos de Farmacología y Terapéuticaspa
dc.source.urihttp://www.revistaavft.com/images/revistas/2018/avft_2_2018/13_a_functional_bread_designed.pdfeng
dc.subjectRye Floureng
dc.subjectSteviaeng
dc.subjectFunctional Breadeng
dc.subjectFibereng
dc.subjectQualityeng
dc.subjectHarina de centenospa
dc.subjectPan funcionalspa
dc.subjectFibraspa
dc.subjectCalidadspa
dc.titleA functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysiseng
dc.title.alternativeUn pan diseñado con harina de Centeno y Stevia: Un análisis sensorial y microbiológicospa
dc.typearticleeng
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