OBTENCIÓN DE HARINAS DE CEREALES Y LEGUMINOSAS PRECOCIDAS Y SU APLICACIÓN EN ALIMENTOS PARA EL ADULTO MAYOR

Abstract

In recent decades the extrusion has been developed as a versatile, fast and efficient method in reducing anti-nutritional factors and the increase in protein digestibility. The main changes in the process include humidity, temperature profile, setting the extruder, screw rotation speed and conditioning of the material before extrusion. The main challenge facing humanity is the struggle against hunger and malnutrition, being the older people especially vulnerable to developing nutritional deficiencies. Therefore, the need to develop food products tailored to meet the demand of the group of seniors that meets their nutritional needs with the use of extruded flours of cereals and legumes to obtain a better balance in the protein quality of final product. The main objective of this study is to establish conditions for extrusion of mixtures of cereals and legumes for use in the formulation of food for elderly people to improve its protein quality. The development of the flours were made based on mixtures of corn with soybeans, beans, lentils and chickpeas in a 50:50 ratio in relation to protein content, while in the process of extrusion process variables used as moisture of the mixture (24, 26 and 28%) and the transition temperature (110, 120 and 130 ° C). As products are produced cookies and tamales with corn-legume mixes, muffin with oat-legume mixes and pizzas from wheat-legume mixtures. A sensory evaluation was carried out through a hedonic scale of 7 points with 80 untrained judges. Extrusion increased the digestibility of corn mixtures in the range of 7.5 to 12.9%, in the amaranth mixtures was 6.5 to 8.6%, in the oat from 15.4 to 20.1% and in wheat mixtures was from 9.2 to 17.8%. During the process it was observed that the best conditions for extrusion were 130 ° C and humidity of 26 and 28%. The value of the moisture content of the mixes before extrusion showed no statistically significant effect on the value of in vitro digestibility, but the processing temperature increased digestibility and had significant statistical difference. In terms of functional properties in general the extrusion increased the capacity to absorb water and oil, being the temperature the most important factor on those securities. The absorption of oil increased from 15.48% to 75.34% in mixtures of corn, 12.33% to 43.65% in the mixtures of amaranth, 15.38% in the wheat-chickpea mixture, 20.43% in the wheat-soya mix and the oat-legume mixtures have not effect, since the value was maintained. The absorption of water in corn-legume mixtures were from 59.09% to 100.77%, for amaranth-legume mixtures increases from 31.63% to 216.15%, in oat-legume mixtures is achieved increases from 152.14% to 239.13 % and wheat-legume mixtures were taken increments from 80.82% to 190.99%. Regardless the products developed with corn-legume mixtures, it was noted that the cookies, 40% of judges chose the level of satisfaction rating 6 (I like) and purchase intent was higher than 75%, while tamales for 43% of the judges selected the level of satisfaction with the grade 6 (I like) and had a 100% purchase intent. For muffins prepared from legume-oat flour, 35% of the evaluators chose the level of liking of 6 (I like) and purchase intent was 85%. The pizzas made from flour of wheat-legumes were qualified to the level of satisfaction of 6 (like me) for a minimum of 32.5% of the judges and the intention to purchase 78.8%.