[Soy and corn flour precooked with microwaves and its use in the preparation of arepas].
Unhusked corn and soy grits were used as raw material, with a particle size ranging between 10 and 20 mesh (ASTM). The results obtained in this study reveal that microwave heating is effective in destroying the antinutritional factors present in soybeans. The trypsin inhibitor activity, in effect, was reduced to a 76% inactivation. The hemagglutinating titer was labile to the heating process, showing values of +8 to +3 for the full-fat soy flour and precooked soy flour, respectively. The quality of soy protein was measured by the protein efficiency ratio (PER) showing values of 2.63 for the precooked soy flour, and 2.46 to 2.21 for the precooked corn:soy blends (70:30 and 50:50). These uncooked blends present values of 1.17 and 1.04. The enriched corn:soy flour had a PER value of 1.60, in comparison to casein (PER = 2.90). The microwave heating improved the digestibility of the soy flour and blends. There were no significant differences (P less than or equal to 0.05) in relation to the functionality of the precooked flour and mixtures. The results obtained revealed that the applied process markedly improve the functional properties and nutritional value of the enriched flour, and of the "arepas" prepared from them.
Fernández
J J
JJ
Departamento de Technología de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Caracas, Venezuela.
Guerra
M J
MJ
Racca
E
E
D000704:Analysis of Variance; D000818:Animals; D002364:Caseins / Q000032:analysis; D005433:Flour; D005511:Food Handling / Q000379:methods; D005527:Food, Fortified / Q000032:analysis; D008239:Lysine; D008872:Microwaves; D009753:Nutritive Value; D051381:Rats; D011919:Rats, Inbred Strains; D013025:Glycine max; D014361:Trypsin Inhibitors / Q000032:analysis; D014687:Venezuela; D003313:Zea mays
D002364:Caseins; D014361:Trypsin Inhibitors; D008239:Lysine
Precocción de harina de soya y maíz por microonda, y su uso en la preparación de arepas.