Producción Científica Profesorado

Sensorial and biological evaluation of an extruded producto made from corn supplemented with soybean and safflower pastes



Gómez Aldapa, Carlos Alberto

2005

Martínez-Flores, H.E., Cruz, M.C, Larios, S. A., Jiménez, G.E., Figueroa JDC., and GómezAldapa, C.A. Sensorial and biological evaluation of an extruded producto made from corn supplemented with soybean and safflower pastes. International Journal od Food Science and Technology. Volumen 40: 517 - 524.


Abstract


A puffed product was made by extruding corn flour supplemented with soybean and safflower pastes. Mixes with the following proportions of corn flour, soybean and safflower pastes: (i) 89:8:3, (ii) 83:11:6 and (iii) 80:17:3 were extruded. The corn flour, soybean and safflower pastes used had 6.6%, 45.9% and 32.9% protein content respectively. In addition, the soybean paste contained 11.78 units of inhibited trypsin/mg of sample, which means it was appropriate for human consumption. Sensory evaluation of extruded products showed that there were no significant differences in flavour, crunchiness and acceptance in the case of products 1 and 3, when compared with samples made from corn flour alone. Product 2 had lower scores, as it had a bitter taste because of the greater amount of safflower paste used. Biological testing showed that all the products containing soybean and safflower pastes were superior to the 100% corn diet in terms of food conversion, growth rate and weight gain.






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