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dc.contributor.author
Bassett, Maria Natalia  
dc.contributor.author
Gutiérrez, Abigail  
dc.contributor.author
Acuña, Maria Elina  
dc.contributor.author
Rossi, Analia  
dc.date.available
2023-07-25T13:11:22Z  
dc.date.issued
2022-11  
dc.identifier.citation
Bassett, Maria Natalia; Gutiérrez, Abigail; Acuña, Maria Elina; Rossi, Analia; Development of Breads Fortified in Calcium and High Protein Content through the Use of Bean Flour and Regional Fruits; Multidisciplinary Digital Publishing Institute; Biology and Life Sciences Forum; 17; 1; 11-2022; 1-6  
dc.identifier.issn
2673-9976  
dc.identifier.uri
http://hdl.handle.net/11336/205252  
dc.description.abstract
The World Health Organization recommends the consumption of legumes and considers them good allies to achieve food security and reduce malnutrition worldwide. Bread offers the possibility of incorporating ingredients to improve one’s diet without changing their eating habits. The objective of this study was to formulate and elaborate calcium-fortified bread, optimizing nutritional quality using protein supplementation with regionally produced ingredients, which are underutilized for domestic consumption. The variability of the protein quality of wheat flour and its mixtures with bean flour was studied. The proteins, fats, dietary fibre, ashes, and moisture were determined using AOAC methods. Volume, texture, and colour were also evaluated using a Vernier caliper, a TAXT plus Texturometer, and a Colour Quest XE spectrophotometer, respectively. The addition of calcium salts increased hardness, produced lighter crumbs and crust, and did not affect volume. The addition of fruit pulp did modify the colour and volume of the loaves. The moisture, protein, calcium, and sodium content of the baked goods were 42 g, 11.6 g, 443 mg, and 347 mg per 100 g of bread, respectively. A sodium reduction of 30% was obtained with the consequent increase in calcium, both critical nutrients by default. The breads produced are inexpensive and have higher contents of high-quality protein and calcium. Due to their ingredients and their nutritional and textural characteristics, the breads could be incorporated into the diets of vulnerable groups and contribute to the prevention of chronic and/or deficiency diseases. In addition, the use of regional products will encourage local production and therefore support the local economy.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Multidisciplinary Digital Publishing Institute  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/  
dc.subject
ADDED  
dc.subject
CALCIUM  
dc.subject
BREADS  
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LEGUMES  
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FRUITS  
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REGIONAL  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Development of Breads Fortified in Calcium and High Protein Content through the Use of Bean Flour and Regional Fruits  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2023-07-07T20:10:50Z  
dc.journal.volume
17  
dc.journal.number
1  
dc.journal.pagination
1-6  
dc.journal.pais
Suiza  
dc.journal.ciudad
Basilea  
dc.description.fil
Fil: Bassett, Maria Natalia. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina  
dc.description.fil
Fil: Gutiérrez, Abigail. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina  
dc.description.fil
Fil: Acuña, Maria Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina  
dc.description.fil
Fil: Rossi, Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina  
dc.journal.title
Biology and Life Sciences Forum  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2673-9976/17/1/19  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.3390/blsf2022017019