Aderezo con características de alimento funcional
Date
2012-10-01
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Abstract
El objetivo del presente trabajo fue la formulación de una base de aderezo para ensaladas y carnes con características de alimento funcional. Ello se debe a que contiene inulina como fuente
de fibra y aceite de canola que es uno de los aceites vegetales con mayor contenido de ácido
alfa-linolénico, ácido graso esencial de la familia omega 3. El producto resultante presenta un alto
contenido en fibra alimentaria, reducido en lípidos y en valor energético. En cuanto a los aspectos
tecnológicos, la inulina mejora considerablemente el sabor y la cremosidad de los productos bajos en grasas. Estos efectos se confirman en la evaluación sensorial. El agregado de goma junto
con inulina aumenta la consistencia del producto tal como lo determinan los ensayos de reología
y también el análisis sensorial. Se incrementa además la estabilidad física de la emulsión con el
tiempo. El producto permanece estable microbiológicamente durante 180 días de almacenamiento. Puede ser utilizado como parte de una dieta de alimentación normal, o en planes alimentarios
en los que el propósito sea reducir el contenido de lípidos y el valor energético. Asimismo, por el
tipo de ingredientes usados (libres de gluten) puede considerarse apto para pacientes celíacos.
The object of this study was to formulate a salads and meats dressing base involving functio- nal food characteristics. That is, containing inuline as a fiber source and canola oil, having one of the highest alpha-linolenic acid content among vegetable’s oils, being an essential fatty acid of the omega 3 family. The resulting product shows a high alimentary fiber content, reduced lipids and energetic value. Regarding technological issues, inuline significantly enhan- ces flavor and creaminess of the low fat products. These effects were confirmed by sensory assessments. Adding gum to inuline increases consistency of the product, as rheological tests and sensory evaluation have shown. Also emulsion ́s physical stability with respect to time is raised. The product remains microbiologically stable under storage for 180 days. Could be used as a standard alimentary diet or in nourishing plans where depleting of lipids content and energetic value are the goals. Furthermore, the type of selected ingredients (gluten-free) makes it safe for patients with coeliac disease.
The object of this study was to formulate a salads and meats dressing base involving functio- nal food characteristics. That is, containing inuline as a fiber source and canola oil, having one of the highest alpha-linolenic acid content among vegetable’s oils, being an essential fatty acid of the omega 3 family. The resulting product shows a high alimentary fiber content, reduced lipids and energetic value. Regarding technological issues, inuline significantly enhan- ces flavor and creaminess of the low fat products. These effects were confirmed by sensory assessments. Adding gum to inuline increases consistency of the product, as rheological tests and sensory evaluation have shown. Also emulsion ́s physical stability with respect to time is raised. The product remains microbiologically stable under storage for 180 days. Could be used as a standard alimentary diet or in nourishing plans where depleting of lipids content and energetic value are the goals. Furthermore, the type of selected ingredients (gluten-free) makes it safe for patients with coeliac disease.
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Keywords
alimento funcional, aderezo con fibra, aderezo reducido en lípidos, functional food, fiber rich dressing, high fiber dressing, low lipids dressing, low fat dressing
Citation
Proyecciones, Vol.10 No. 2
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