Efecto de la suplementación de sémola de trigo con Arthospira platensis sobre calidad, aceptabilidad y composición física y química de espaguetis
DOI:
https://doi.org/10.17533/udea.vitae.15138Keywords:
Microalga, pastas alimenticias, calidad de cocción, alimento funcional, índice glicémicoAbstract
Antecedentes: Las microalgas son fuente de compuestos fisiológicamente activos que pueden ser usados como ingredientes funcionales. De las microalgas del género Arthrospira (Spirulina) perteneciente a las algas verde-azules y cuyas especies más importantes son Arthrospira maxima y platensis, se tienen reportes de su uso en alimentación humana. Estas microalgas presentan una adecuada composición bioquímica para ser empleada como complemento alimenticio en desarrollo de productos novedosos Objetivo: Valorar el efecto de la suplementación de semolina de trigo con concentraciones de 5, 10 y 20% de Arthrospira platensis sobre calidad y aceptabilidad de pastas tipo espagueti, y realizar una evaluación física y química de la pasta seleccionada. Métodos: Se prepararon las pastas con la microalga y una pasta control (100% sémola), se sometieron a cocción para evaluar parámetros de calidad (tiempo cocción, peso, sólidos, proteínas solubles, firmeza instrumental), posteriormente se evaluaron con una prueba de aceptabilidad con 50 consumidores). A la pasta con la mayor aceptación se le analizó su composición proximal, fibra dietética, minerales, bioaccesibilidad de minerales, cómputo aminoacídico, índice glicémico y compuestos con potencial antioxidante. Los resultados de composición proximal y fibra dietética fueron comparados con los de la pasta control. Resultados: Al comparar las pastas con Arthrospira con la utilizada como control, se observó un efecto estadísticamente significativo de la adición de la microalga sobre incrementos de tiempo de cocción, peso, pérdidas de sólidos y proteínas y reducción de firmeza. La prueba de aceptabilidad entre las pastas suplementadas no varió con la sustitución de la sémola por 5 y 10% de la biomasa de la microalga, por lo cual se seleccionó la pasta con mayor sustitución para evaluar los parámetros de composición señalados. La pasta seleccionada presentó mayor contenido de proteínas, fibra dietética y cenizas (relacionadas con el contenido de minerales), con respecto al control, con cómputo de aminoácidos de 0,42 (deficiente lisina), índice glicémico intermedio y la presencia de compuestos con actividad antioxidante (polifenoles, carotenos y clorofila). Conclusión: La elaboración de pasta nutricional con la incorporación de A. platensis hasta un 10%, como ingrediente funcional en una mezcla de semolina, genera un producto de adecuada calidad nutricional, presencia de sustancias con reconocida capacidad antioxidante y aceptada por los consumidores.
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