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      Composición química de panes de fécula de mandioca suplementados con diferentes aditivos Translated title: Chemical composition of cassava starch bread supplemented with different additives

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          Abstract

          Es importante conocer la composición nutricional de alimentos que se consumen diariamente. En el caso de la Celiaquía es imprescindible consumir alimentos libres de gluten presente en trigo, cebada y centeno. Se analizaron químicamente, y se obtuvo la información nutricional de panes libres de gluten a base de fécula de mandioca; con estadística descriptiva se obtuvieron la media aritmética y la desviación estándar; el ANOVA determinó existencia de diferencias significativas entre los panes analizados en todas las determinaciones con los distintos aditivos. El porcentaje de humedad fue intermedio en todos los panes; el huevo contribuyó al aumento de proteínas, y con la soja suplió su escasez en la fécula de mandioca. Se obtuvieron valores de cenizas, grasas, fibra dietaria total e hidratos de carbono elevados. El estudio indicó que los tres aditivos se pueden usar en la panificación para suplementar la dieta.

          Translated abstract

          It is important to know the nutritional composition of food of daily consumption. In the case of celiac disease, the consumption of gluten-free wheat, barley and rye foods is essential. Nutritional information of gluten-free breads based on cassava starch were chemically analyzed. With descriptive statistics, arithmetic mean and standard deviation were obtained. ANOVA found significant differences between the breads analyzed in all determinations with the different additives. The moisture content was intermediate in all breads, egg contributing to the increase of protein, and soybean compensated its shortage in cassava starch. High values of ash, fat, total dietary fiber and carbohydrate were obtained. The whole study showed that these three additives can be used in bread manufacturing in order to supplement the diet.

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          Most cited references31

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          Recent advances in the formulation of gluten-free cereal-based products

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            Novel food and non-food uses for sorghum and millets

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              Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum.

              Celiac disease (CD) is a syndrome characterized by damage of the small intestinal mucosa caused by the gliadin fraction of wheat gluten and similar alcohol-soluble proteins (prolamines) of barley and rye in genetically susceptible subjects. The presence of gluten in these subjects leads to self-perpetuating mucosal damage, whereas elimination of gluten results in full mucosal recovery. The clinical manifestations of CD are protean in nature and vary markedly with the age of the patient, the duration and extent of disease, and the presence of extraintestinal pathologic conditions. In addition to the classical gastrointestinal form, a variety of other clinical manifestations of the disease have been described, including atypical and asymptomatic forms. Therefore, diagnosis of CD is extremely challenging and relies on a sensitive and specific algorithm that allows the identification of different manifestations of the disease. Serologic tests developed in the last decade provide a noninvasive tool to screen both individuals at risk for the disease and the general population. However, the current gold standard for the diagnosis of CD remains histologic confirmation of the intestinal damage in serologically positive individuals. The keystone treatment of CD patients is a lifelong elimination diet in which food products containing gluten are avoided.
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                Author and article information

                Journal
                recyt
                Revista de Ciencia y Tecnología
                Rev. cienc. tecnol.
                Centro de Investigación y Desarrollo Tecnológico, Facultad de Ciencias Exactas, Química y Naturales, Universidad Nacional de Misiones (Posadas, Misiones, Argentina )
                1851-7587
                December 2010
                : 14
                : 43-48
                Affiliations
                [01] orgnameUniversidad Nacional de Misiones orgdiv1Facultad de Ciencias Exactas, Químicas y Naturales orgdiv2Departamento Química
                Article
                S1851-75872010000200008 S1851-7587(10)00001400008
                7b573f19-4f7c-49eb-b012-26ded9b96dd3

                This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 31, Pages: 6
                Product
                Product Information: website

                Soja,Fécula de mandioca,Información nutricional,Panes libres de gluten.,Chemical composition,Cassava starch,Soybean,nutritioal facts,Gluten-free breads,Composición química

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