Empleo de colorantes naturales en la formulación y elaboración de masas
Date
2017-04-01
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Abstract
La elaboración de los productos procedentes de fuentes naturales y fabricados por tecnologías no
contaminantes es demandada en el mercado. El uso de colorantes naturales o aditivos en gene-
ral, es una alternativa más saludable a los sintéticos, tradicionalmente utilizados para controlar el
deterioro de los alimentos. Pigmentos de repollo colorado (Brassica oleracea L. var. Capitata) y re-
molacha (Beta vulgaris L. var. Esculenta), constituyen una alternativa a los colorantes artificiales
y sus extraordinarias actividades antioxidantes han aumentado el interés de estos compuestos.
Ellos podrían incorporarse a los productos de panadería. En este trabajo, varias masas fueron
formuladas a partir de diferentes tipos de harinas, proporcionando diferente valor nutricional. El
objetivo de este trabajo fue elaborar diferentes masas crudas y horneadas formuladas con la
adición de sustancias naturales con actividad específica como antioxidantes. Además, en este tra-
bajo, estas masas se caracterizaron con el fin de obtener información útil para fines industriales.
Nowadays, the elaboration of products coming from natural sources and manufactured by no contaminating technologies is demanded. The use of natural colorants or additives in general, is a healthier alternative to synthetics ones, traditionally used to control the food deterioration. Pigments from red cabbage (Brassica oleracea L. var. capitata) and beet (Beta vulgaris L. var. esculenta), constitute an alternative to artificial colorants and their extraordinary antioxidant activities increased the interest on these compounds. They could be incorporated to bakery products. In this work, several doughs were formulated from different kinds of flours, provi- ding different nutritional value. The aim of this work was to elaborate different formulated raw and baked dough with the addition of natural substances with specific activity as antioxidants. Besides, in this work, these doughs were characterized in order to get useful information for industrial purpose.
Nowadays, the elaboration of products coming from natural sources and manufactured by no contaminating technologies is demanded. The use of natural colorants or additives in general, is a healthier alternative to synthetics ones, traditionally used to control the food deterioration. Pigments from red cabbage (Brassica oleracea L. var. capitata) and beet (Beta vulgaris L. var. esculenta), constitute an alternative to artificial colorants and their extraordinary antioxidant activities increased the interest on these compounds. They could be incorporated to bakery products. In this work, several doughs were formulated from different kinds of flours, provi- ding different nutritional value. The aim of this work was to elaborate different formulated raw and baked dough with the addition of natural substances with specific activity as antioxidants. Besides, in this work, these doughs were characterized in order to get useful information for industrial purpose.
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Keywords
masas crudas, masas horneadas, antioxidantes, caracterización, raw dough, baked dough, antioxidants, characterization
Citation
Proyecciones, Vol. 15 Nro. 1
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