Pasta untable de pavo enriquecida con fibras, vitaminas y minerales antioxidantes como ingredientes funcionales para el adulto mayor / Turkey spread with fiber, anti-oxidant vitamins and minerals as functional ingredients for elderly people
Rev. chil. nutr
; 37(3): 360-368, Sept. 2010. tab
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| ID: lil-577402
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ABSTRACT
A spread for the elderly with turkey, fibers (insulin and oligofructose), anti-oxidant vitamins (A and E) and minerals (selenium and zinc) has been developed. The methodology of Taguchi was used for the optimization of the formulation, considering control factors such as pig butter, hydrated insulin, lactonal, salt, oregano/pepper, garlic and ice. Experimental designs L8 (27) and L9 (34) were used, and sensorial assessments were made. The optimized formulation obtained a value of4.51 (greater than "good"). The low fat and calorie levels as well as the smooth and pleasant texture stand out in the product. Furthermore, it has been shown that the product is apt and safe for consumption. The spread maintained an optimal sensorial and sanitary quality during storage for 28 days under refrigeration. Elderly showed a 90 percent of acceptance and a high preference by the spread. Therefore, the methodology of Taguchi optimized the spread, making it a good alternative of food for the elderly.
RESUMEN
Se desarrolló una pasta untable destinada al adulto mayor con pavo, fibras solubles (inulina y oligofructosa), vitaminas (A y E) y minerales antioxidantes (selenio y zinc). La formulación se optimizó con la metodología de Taguchi, considerando como factores de control manteca de cerdo, inulina hidratada, emulsionante, sal, orégano/pimienta, ajo y hielo. Se utilizaron los diseños experimentales L8(27) y L9(34) y se realizaron evaluaciones sensoriales, obteniendo la formulación optimizada un puntaje de 4,51 (superior a "bueno"). Del producto destacó el bajo nivel de lípidos y calorías, la textura suave-agradable y se demostró que el producto es apto y seguro para el consumo, manteniendo su calidad sensorial y sanitaria durante 28 días de almacenamiento en refrigeración. El adulto mayor mostró un 90 por ciento de aceptación y alta preferencia por la pasta. Por lo tanto, la metodología de Taguchi logró optimizar la pasta untable, constituyendo una buena alternativa de alimento para el adulto mayor.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Assunto principal:
Paladar
/
Perus
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Idoso
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Alimentos Fortificados
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Alimento Funcional
Limite:
Aged
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Female
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Humans
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Male
Idioma:
Es
Revista:
Rev. chil. nutr
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2010
Tipo de documento:
Article
País de afiliação:
Chile
País de publicação:
Chile