SciELO - Scientific Electronic Library Online

 
vol.25 número1SITUACIÓN SOBRE LAS EXPORTACIONES DE LAS CINCO PRINCIPALES ESPECIES FRUTALES DE CHILE A LOS MERCADOS DE AMÉRICA DEL SUR ENTRE LOS AÑOS 1993-2004EVALUACIÓN DE PARÁMETROS DE DISEÑO EN UN MEDIDOR DE FLUJO DE SAVIA PARA ÁRBOLES PEQUEÑOS índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

Compartir


Idesia (Arica)

versión On-line ISSN 0718-3429

Resumen

GAMBOA, Luisa; GONZALEZ, Mario  y  HURTADO, Ernesto. NUTRITIONAL ASSESSMENT OF PANCAKE ELABORATED WITH WHEAT FLOUR AND CARROT (DAUCUS CAROTA L.). Idesia [online]. 2007, vol.25, n.1, pp.47-52. ISSN 0718-3429.  http://dx.doi.org/10.4067/S0718-34292007000100005.

In order to carry out the nutritious assessment of pancake elaborated with wheat flour and carrot, four defined treatments were evaluated by the level of replacement of wheat flour (wF) and carrot (C) in pancakes. (100% wF-0% C; 75% wF-25% C; 50% wF-50% C; 25% wF-75% C). A full-aleatory design was used. The varying analysis (ANOVA), applied to the dependent studied (humidity, protein, fat, fiber, ashen, carbohydrates, ß-carotene and minerals), indicated significant differences in them (P< 0.01), which were analyzed by the test of Duncan, where the percentages of fiber, ashen (minerals), fat, carbohydrates and content of ß-carotene, enlarged to the extent that the content of carrot was increased in each processing and those of protein and humidity decreased with the partial replacement of the flour. The content of ß-carotene was determined to the mixture of the raw ingredients and to the cooked pancakes to 70°C and a reduction of the 16% of this content was detected of this contained by action of the thermal treatment. The qualitative variables investigated in the sensory evaluation were analyzed through the test non-parameter of Kruskall wallis; resulting the processing with 50% wF and 50% C with higher acceptance. The tests were made in the laboratorie of Technology of Foods of the School of Zootecnia of the Universidad de Oriente, Monagas, Venezuela.

Palabras clave : Pancakes; carrot; ß-carotene; wheat flour.

        · resumen en Español     · texto en Español     · Español ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons