Types Of Pasta Research Articles

Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars.

The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for the largest share of this market. Usually, the production of rice pasta requires additives or specific technological processes able to improve its texture, cooking quality, and sensory properties. In this work, two rice cultivars, with different amylose content, were subjected to parboiling, micronization, and flour air fractionation to obtain brown rice pasta, without any supplement but rice itself. In particular, two types of pasta (spaghetti shape) were produced, one from 100% micronized wholemeal, and the other from refined rice flour replaced with 15% of the air-fractionated fine fraction. Regardless of the cultivar, pasta from wholemeal micronized flour showed higher protein and fiber content than refined flour enriched with fine fraction, whereas no differences were revealed in resistant starch and antioxidant capacity. Pasta from the high amylose content genotype showed the highest resistant starch content and the lowest predicted glycemic index along with sensorial characteristics as good as durum semolina pasta in fine fraction enriched pasta. Besides the technological processes, pasta quality was affected the most by the genotype, since pasta obtained from high amylose cv Gladio resulted in the best in terms of technological and sensory quality.

Development of gluten free pasta using Quality Protein Maize (QPM) enriched with functional ingredients

In order to develop gluten free pasta using Quality Protein Maize (QPM), eight ingredients combinations(treatments) were studied, gluten free pasta prepared from quality protein maize (QPM), Black gram flour (Bg), guar gum (G) and enriched separately with two functional ingredients such as dehydrated carrot (Ct) and drum stick powder (Ds) up to level of 8% was found to be acceptable organoleptically viz., (Q60:Bg30:Ct8:G2- QCt) and (Q60:Bg30:Ds8: G2- QDs) as compared to control (100% refined wheat flour). The QPM pasta (QCt and QDs) had significantly higher weight increase index (WI), water absorption index (WAI), water solubility index (WSI) and bulk density (BD). QPM pasta exhibited less stickiness after cooking compared to control. Even the cooking loss of QPM pasta types was found to be below 8%. The QPM pasta enriched with carrot and drumstick powders was found to be superior in nutrients such as protein (16.2, 17.3%), crude fiber (1.8, 2.4%) and low carbohydrate content (67.4 and 64.2%) compared to control pasta. Enrichment of QPM pasta with dehydrated carrot and drumstick powders led to significant increase of calcium (17.4, 30.2 mg %), iron (5.0, 7.2 mg %), zinc (2.5, 2.9 mg %) potassium (129.6, 166.7 mg %) and sodium (12.8, 17.3 mg %) contents respectively. Two types of QPM pasta stored in MPP pouches were safe for consumption until six months of storage under ambient conditions.

Preliminary Study on Pasta Samples Characterized in Antioxidant Compounds and Their Biological Activity on Kidney Cells.

Pasta is one of the basic foods of the Mediterranean diet and for this reason it was chosen for this study to evaluate its antioxidant properties. Three types of pasta were selected: buckwheat, rye and egg pasta. Qualitative–quantitative characterization analyses were carried out by HPLC-DAD to identify antioxidant compounds. The data showed the presence of carotenoids such as lutein and polyphenols such as indoleacetic acid, (carotenoids from 0.08 to 0.16 mg/100 g, polyphenols from 3.7 to 7.4 mg/100 g). To assess the effect of the detected metabolites, in vitro experimentation was carried out on kidney cells models: HEK-293 and MDCK. Standards of β-carotene, indoleacetic acid and caffeic acid, hydroalcoholic and carotenoid-enriched extracts from samples of pasta were tested in presence of antioxidant agent to determine viability variations. β-carotene and indoleacetic acid standards exerted a protective effect on HEK-293 cells while no effect was detected on MDCK. The concentrations tested are likely in the range of those reached in body after the consumption of a standard pasta meal. Carotenoid-enriched extracts and hydroalcoholic extracts showed different effects, observing rescues for rye pasta hydroalcoholic extract and buckwheat pasta carotenoid-enriched extract, while egg pasta showed milder dose depending effects assuming pro-oxidant behavior at high concentrations. The preliminary results suggest behaviors to be traced back to the whole phytocomplexes respect to single molecules and need further investigations.

Normal Versus Slowly Processed Pasta and Post-Prandial Glucose Homeostasis in Healthy Subjects: A Pilot Study.

Nutritional science is gaining increasing attention due to the implicit potential to prevent cardio-metabolic diseases. It is also becoming clear that food-making process might influence the metabolic response to the meal. We have conducted a proof-of-concept study to investigate whether slowly processed pasta might positively impact glucose homeostasis. A total of 14 healthy male volunteers underwent two different mixed-meal tests in a randomized order. One meal was composed of 100 g of normally processed pasta and the other 100 g of slowly processed pasta. Each meal was completed with 10 g of olive oil and 10 g of parmesan cheese. Glucose, insulin, and incretin post-prandial responses were assessed at 15, 30, 60, 90, 120, 150, and 180 min. Glucose tolerance, insulin, and incretin response were unaffected by the two different pasta types. However, a slight difference was evident in the shape of the curve of post-prandial insulin (i.e., mildly delayed with the slowly processed pasta). Despite the common belief of a different impact of normally processed and slowly processed pasta on glucose metabolism, they show a superimposable post-prandial metabolic response after a single meal in male healthy individuals. Further studies are required to confirm these results also in chronic, real-life settings and then to translate them to metabolically impaired individuals.

Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study.

Pasta represents a staple food in many populations and, in recent years, an increasing number of pasta items has been placed on the market to satisfy needs and trends. The aims of this work were: (i) to investigate the nutritional composition of the different types of pasta currently sold in Italy by collecting the nutrition facts on their packaging; (ii) to compare energy, nutrient and salt content per 100 g and serving in fresh and dried pasta; (iii) to compare the nutrition declaration in pairs of products with and without different declarations (i.e., gluten free (GF), organic, and nutrition claims (NC)). A total of 756 items, made available by 13 retailers present on the Italian market, were included in the analysis. Data showed a wide difference between dried and fresh pasta, with high inter-type variability. A negligible amount of salt was observed in all types of pasta, except for stuffed products, which had a median high quantity of salt (>1 g/100 g and ~1.5 g/serving). Organic pasta had higher fibre and lower protein contents compared to conventional pasta. GF products were higher in carbohydrate and fat but lower in fibre and protein than not-GF products, while only a higher fibre content was found in pasta with NC compared to products not boasting claims. Overall, the results show high variability in terms of nutrition composition among the pasta items currently on the market, supporting the importance of reading and understanding food labels for making informed food choices.

The Impact of Diet and Antibiotics on the Gut Microbiome: Distance Education Variant

The goal of this article is to describe a variation of an active learning exercise that was previously published by the same author under a similar title. The variation describes modifications instructors can use to make the exercise suitable for online course delivery. The exercise is split into several parts. Part I is taught asynchronously via three consecutive videos. Part II is taught synchronously via Blackboard Collaborate Ultra (or similar). There is a follow up assignment that students do in groups as part III. The active learning exercise is a &#39;pasta&#39; simulation of the gut microbiome. In the asynchronous part I of this exercise, students are virtually given a plastic bag/gut with different types of pasta/gut bacteria. Six different bags resemble the gut microbiome under six different diets. The instructor mimics an antibiotic treatment by removing two types of pasta/gut bacteria and replacing them with beans/environmental bacteria from a second plastic bag. In the synchronous part II of the exercise, students read multiple review articles and assign bacterial names to the pasta types under the respective diet. They then use the same articles to identify metabolic byproducts that these bacteria produce. In a follow up assignment that constitutes part III, students investigate signal transduction pathways in the human host cells and the potential diseases that can result from a high fat diet. Original lesson: <a href="https://doi.org/10.24918/cs.2019.28">The Impact of Diet and Antibiotics on the Gut Microbiome</a>

The quality of pasta versus rice is determining to control hunger and appetite: A comparative study of pasta and rice

Introduction: The aim of the present study was to evaluate if the pasta quality is decisive in controlling hunger and satiety compared with rice.Material and methods: n=16 (8 men, 8 women). The effect on appetite and satiety of two different-quality pastas and also rice was determined by repeated measuring. Subjects came on fasting and were evaluated at different times after the intake of product under investigation for 240 min, eaten an ad libitum buffet and were evaluated again at minute 270. Aspects related to satiety (hunger, satiety, fullness, and desire to eat) were evaluated by visual analog scale (VAS), overall appetite score (OAS), area under curve (AUC) and satiety quotient (SQ).Results: The OAS reported by volunteers prior to the intake of products under investigation did not differ significantly, so baseline parameters did not bias later measurements. AUC after 60 minutes was higher after the intake of rice (2355 ±1556%/min) compared with both types of pasta. On the other hand, similar values were obtained between the two types of pasta (pasta A = 1808 ± 1329 % /min; pasta B = 1,774 ± 1,370%/min). Further, AUC reported by volunteers after 240 minutes was higher after the intake of rice (12,424 ± 6,187%/min) compared with both types of pastas (pasta A = 10,292 ± 5,410%/min; pasta B = 9,976 ± 5,589%/min). In addition, SQ was lower for rice (1.90 ± 4.29%/kcal) than for both pastas (pasta A = 4.73 ± 4.95%/kcal; pasta B = 4.40 ± 5.14%/kcal).Conclusions: Both varieties of pasta showed higher satiety results than rice, with no significant difference between them. In addition, the difference between rice and pasta was greater within 60 minutes after ingestion.

Evaluation of Physicochemical Properties and Sensory Qualities of Pasta Enriched with Freeze-Dried Sweet Whey

Abstract For food industry, the production of functional pasta from non-conventional raw materials represents a challenge. This study aims to evaluate the potential of animal proteins of freeze-dried whey as a component for pasta production and its effect on the pasta qualities and consumer acceptance. Sweet whey was freeze-dried, then directly incorporated to pasta at a 20% level. Two pasta types (pasta non-enriched vs. enriched with whey powder) were manufactured following a small-scale pilot procedure, and then evaluated for their physicochemical and sensory qualities. Results of all analyses (whey, semolina and pasta) met the standards according to international legislation; however, the characteristics of enriched pasta differed. Whey addition significantly increased ash, proteins content, optimal cooking time and water uptake (P &lt; 0.05); it significantly decreased moisture levels, colour parameters (CIE system: a* redness, b* yellowness) and the swelling index (P &lt; 0.05). Sensory analysis revealed that overall sensory and product quality of enriched pasta was not affected by whey fortification and it was found acceptable by panelists. This study points out that whey powder could be used for the functional pasta production to increase proteins levels.

Metabolic and psychological effects of increased consumption of less-processed foods in daily diets

Abstract Aim This study evaluated whether the consumption of locally produced food without additives might have a positive effect on known risk factors for non-communicable diseases (NCDs) such as hypertension, and levels of fasting glucose and visceral adipose tissue (VAT). Attention was focused on various types of cheese, sausages, fresh pasta, pastries, biscuits and chocolate without additives to make them palatable and durable for transport. Methods Healthy volunteers were randomized to purchase the foods under study from either local producers not using additives (group 1) or supermarkets (group 2). At baseline and after 6 months, both groups underwent evaluation for weight, blood pressure, VAT, serum sodium, potassium, fasting glucose, insulin, C-peptide and creatinine levels, and also the State-Trait Anxiety Inventory (STAI) and Beck Depression Inventory (BDI-II) by examiners blinded to group allocation. At baseline, the state part of the STAI and Wechsler Adult Intelligence Scale IV were also performed, and body mass index, HOMA index and estimated glomerular filtration rate calculated. Results Data for 159 subjects (89 in group 1, 70 in group 2) were analyzed. Baseline evaluations did not differ between groups. At 6 months, HOMA scores and fasting glucose levels were lower in group 1 than in group 2 (P &amp;lt; 0.01). Also, in group 1, VAT (P = 0.006), systolic blood pressure (P = 0.001) and BDIII score (P = 0.0005) were decreased, whereas serum fasting glucose (P = 0.04) and C-peptide (P = 0.03) levels, and diastolic blood pressure (P = 0.02), were increased in group 2. Conclusions Consumption of the locally produced food under study improved some of the major risk factors for NCDs after 6 months. Key messages We evaluate whether the consumption of locally produced food without additives might have a positive effect on known risk factors for non-communicable diseases (NCDs) and psychological factors. Consumption of the locally produced food under study improved some of the major risk factors for NCDs and psychological test scores after 6 months.

Enriquecimento de massa fresca tipo talharim com farinha de marisco (Anomalocardia brasiliana)

A massa caseira tipo talharim apresenta elevados teores de carboidratos e baixas quantidade e qualidade proteica. Todavia, é um dos alimentos mais consumidos pela população. Diante disso, este trabalho tem como objetivo avaliar massas frescas tipo talharim formuladas com diferentes concentrações de farinha de marisco. Foram desenvolvidas cinco tipos de massas, sendo uma amostra de macarrão tradicional, três amostras com diferentes concentrações de farinha de marisco (5%, 10% e 15%) e uma amostra com a associação entre farinhas de marisco e linhaça (5% + 5%). As amostras foram analisadas quanto aos teores de umidade, lipídios, proteínas, fibras, cinzas, carboidratos e valor calórico total do produto. Foi adotado um delineamento inteiramente casualizado com três repetições. As formulações com maior concentração de farinha de marisco apresentaram maiores teores de proteína e cinzas e menor teor de carboidratos. O acréscimo da farinha de linhaça dourada na massa do macarrão com marisco proporcionou um aumento nos teores de fibra bruta e lipídeos. O enriquecimento da massa de talharim com diferentes concentrações de farinha de marisco aumentou o valor proteico do produto, representando uma alternativa para agregar valor nutricional ao alimento.

Effect of β-glucan enrichment on the sensory properties of fresh egg white pasta

Fresh pasta is largely consumed in Italy and, given its widespread use worldwide, has been recently used as an important carrier of functional ingredients. In spite of its capability of strongly limiting blood cholesterol levels, β-glucans at high concentrations exert a negative effect on the sensory and texture quality of several the functional foods.This paper focuses on the sensory properties of two nutraceutical low-cholesterol fresh pastas made with wheat flour, semolina and pasteurized egg white and integrated with barley or oat flour high in β-glucans to assure 3 g of β-glucans per serving (100 g).Once the sensory profile of all pasta types examined had been characterized, the Principal Component Analysis allowed the sensory data to be discriminated using just two eigenvectors. In the final consumer test, the novel fresh pasta enriched with oat flour obtained higher scores for odor, external appearance, flavor, mouthfeel, and overall acceptability, than those of the conventional whole egg pasta. The darker color, rougher appearance and smaller homogeneity (dotting), as well as the hints and taste of cereals and fibrousness, gave this special fresh egg white pasta an aspect of craftsmanship and healthiness plus an enrichment of the aromatic bouquet, which increased the consumer preference.

Development and Evaluation of the Eetmaatje Measuring Cup for Rice and Pasta as an Intervention to Reduce Food Waste.

Of all of the stages in the supply chain, more food waste comes from households than any other sector. A Dutch composition analysis showed that the solid food waste (including sauces, fats, and dairy products) from household waste amounted to 48.0 kg per person per year (in 2013), of which 5.0 kg consisted of cooked rice and pasta. These two product groups were numbers 1 and 3 in terms of relative waste: 34% of the purchased quantity of rice and 23% of that of pasta was wasted. Using questionnaires, we discovered that Dutch consumers mainly throw away food because they prepare too much of it. The same is true for rice and pasta because they increase greatly in volume when cooked. The water uptake ratio of rice is 2.5 (2.3–2.8) and that of pasta is 1.8 (1.5–2.3), which increases the chances of consumers overestimating portions. In 2013, more than half of the people surveyed did not measure pasta and rice portions. In view of this, the Netherlands Nutrition Centre developed a measuring cup called the Eetmaatje, which is marked with the recommended volumes for Dutch adults for different types of pasta and rice in terms of dry weight. The theoretical reduction of food waste the Eetmaatje provides is calculated to be ~6% for pasta and 21% for rice, or 12.5% combined. Between 2014 and 2019, more than 1.6 million Eetmaatje cups were distributed for free among Dutch households. Over that period, the measuring of pasta and rice by Dutch households increased. Most people (85–89%) in a panel of consumers who own an Eetmaatje think it is handy or very handy to use. The majority of those in the panel (50–80%) say that they use the Eetmaatje most times when they prepare a meal. Four out of five of those in the panel (77–87%) are convinced that the Eetmaatje helps them waste less pasta and rice. The Eetmaatje functions as a nudge to change cooking behavior and thus food waste behavior. Consumers who measure their pasta using the Eetmaatje self-reported that they produced less total food waste. The measured household waste of cooked rice and pasta seems to show a downward trend since the introduction of the cup. There is strong evidence that the Eetmaatje has increased the number of Dutch households measuring rice and pasta and thereby reducing food waste.

Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality

The aims of the current work were to enrich durum wheat semolina spaghetti with two types of persimmon flours (from cv. “Rojo Brillante” and “Triumph”) obtained from persimmon juice coproducts, at two concentrations (3% and 6%), to evaluate their chemical composition, physicochemical properties and cooking quality and to asses if they can be detected as different from control wheat semolina spaghetti (without any persimmon flours added) by sensory analysis. Persimmon flour enriched spaghetti had higher total dietary fiber than control spaghetti, which allows applying the nutritional claim ‘source of fiber”. The addition of persimmon flours also increased their total yellow content (related to carotenoid content) in a dose-dependent way, which produced a higher yellow colour, typical and well appreciated by consumers in this type of pasta. Another positive characteristic of these spaghetti enriched with persimmon flours is that they need a short optimum cooking time in comparison with control spaghetti without it imply any significant change in their cooking quality. The type of persimmon flour and its concentration caused differences in colour of uncooked and cooked spaghetti, optimum cooking time, total organic matter, weight increase, fracturability and stickiness. Furthermore, 3% spaghetti formulations were not different from the control by sensory evaluation. In conclusion, the enrichment of durum wheat semolina spaghetti with persimmon flours allowed the valorization of persimmon coproducts and the production of spaghetti with similar cooking quality to traditional durum wheat semolina spaghetti, furthermore, the best results were obtained when persimmon flour from ‘Rojo Brillante’ was added at 3%.

Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat.

A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debranning fraction impaired the formation of disulfide-stabilized protein networks in semolina-based systems. Recovery of phenolics was impaired by the pasta making process, and cooking decreased the phenolic content in both enriched samples. Cooking-related losses in anthocyanins and total phenolics were similar, but anthocyanins in the cooked semolina-based pasta were around 20% of what was expected from the formulation. HPLC (High Performance Liquid Chromatography) profiling of phenolics was carried out on extracts from either type of enriched pasta both before and after cooking and indicate possible preferential retention of specific compounds in each type of enriched pasta. Extracts from cooked samples of either enriched pasta were tested as inhibitors of enzymes involved in glucose metabolism and uptake, as well as for their capacity of suppressing the response to inflammatory stimuli. Results of both biological tests indicate that the phenolics in extracts from both cooked pasta samples had inhibitory capacities higher than extracts of the original debranning fraction at identical concentrations of total bioactives.

Effect of cooking, 24 h cold storage, microwave reheating, and particle size on in vitro starch digestibility of dry and fresh pasta.

The aim of this study was to investigate the effect of preparation method and particle size on digestion of starch in fresh and dry pasta types. Pasta samples were boiled, refrigerated and re-heated, with samples collected after each stage, and then prepared as small (2 mm) and large (5 mm) particles for subsequent starch digestibility testing and logarithm of slope analyses. There were significant main effects of particle size (F1,24 = 568.895, p < 0.001, ηp2 = 0.960) and processing treatment (F2,24 = 19.897, p < 0.001 ηp2 = 0.624) on starch digestibility overall, however the main effect of pasta type was not significant at the p < 0.05 level (F1,24 = 2.978, p = 0.097, ηp2 = 0.110). Particle size had the largest effect on digestibility, and the extent of starch digestion was at least 50% lower in samples prepared as large particles compared with small particles. The most digestible sample was the boiled fresh-type pasta prepared as small particles (C∞ = 57.9%) and cold storage alone and/or with subsequent re-heating significantly reduced the extent of digestion in this sample to ∼40.6%. In the dry pasta type, processing treatment had no significant effects on starch digestibility. The rate constant, k, was not significantly altered by processing treatment or pasta type (k = 0.0275 min-1, mean of all samples). These findings suggest that cold-storage and re-heating treatments have limited potential to impact on glycaemic responses and highlight the importance of masticated particle size as a potential rate-limiting factor in digestibility studies.

High Quality Pasta for High Quality Life: Preliminary Report on High Tech Italian Pasta

We analyzed palatability, digestibility, overall judgement and family judgement of a special type of alimentary pasta prepared with nonconventional technology, compared with an ordinary pasta in healthy volunteers; we used a William’s Latin Square balanced design by permutating the types of pasta during meals. The nutritional approach did not show any negative effect on the collected anthropometric variables. The data were collected in the form of ordinal scale ranging from 1 to 10; the statistical analysis showed that high-tech pasta was significantly better for palatability and overall appreciation. Results in terms of quality possibly depend on preserved starch microstructure, which is not destroyed, nor subject to thermal shocks during the production process.

The Influence of Health Messages in Nudging Consumption of Whole Grain Pasta.

Health messages may be an important predictor in the selection of healthier food choices among young adults. The primary objective of our study is to test the impact of labeling whole grain pasta with a health message descriptor displayed at the point-of-purchase (POP) on consumer choice in a campus dining setting. The study was conducted in a large US college dining venue during lunch service; data were collected during a nine-week period, for a total of 18 days of observation. Each day, an information treatment (i.e., no-message condition; vitamin message; fiber message) was alternated assigned to whole grain penne. Over the study period, the selection of four pasta options (white penne, whole grain penne, spinach fettuccine, and tortellini) were recorded and compiled for analysis. Logistic regression and pairwise comparison analyses were performed to estimate the impact of health messages on diners’ decisions to choose whole grain penne among the four pasta types. Our results indicate that only the message about vitamin benefits had a significant effect on this choice, with a 7.4% higher probability of selecting this pasta than the no-message condition and 6.0% higher than the fiber message condition. These findings suggest that psychological health claims (e.g., reduction of fatigue) of whole grains seem more attractive than physiological health claims (e.g., maintaining a healthy weight) for university students. In line with the 2015–2020 Dietary Guidelines for Americans, our results suggest that small changes made at the POP have the potential to contribute to significant improvements in diet (e.g., achieving recommended levels of dietary fiber). These findings have important implications for food service practitioners in delivering information with the greatest impact on healthy food choices.

Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process.

A new type of gluten-free pasta has been developed based on a rice-buckwheat mixture. The aim of the study was to investigate the effect of process parameters of moisture content (30, 33, and 36%), barrel temperature (80, 100, and 120 °C), and screw speed (60, 80, and 100 rpm) on cooking and textural properties of rice-buckwheat pasta produced by a single-screw extrusion-cooker. The process uses response surface methodology based on a Box-Behnken experimental design. Results showed that with regard to this rice-buckwheat pasta, raising moisture content of the raw materials increased cooking loss and stickiness, but decreased firmness, while increasing barrel temperature reduced cooking loss and stickiness, but increased hardness and firmness. Screw speed increase also affected positively hardness and firmness of the obtained products. Thus, optimal conditions (moisture content 30%, barrel temperature 120 °C, and screw speed 80 rpm) were established to produce good quality rice-buckwheat pasta. At this optimum, the pasta showed a compact and homogeneous inside microstructure. Furthermore, the pasta products exhibited low cooking loss (less than 6%), good hardness and firmness, with low stickiness and acceptable scores for all sensory attributes and for overall quality.

LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA

There are provided data on the work carried out at All-Russian Research Institute for Starch Products to create enriched low-protein pasta based on starch for nutrition the children sick with a phenilketonuria — a hereditary disease (group of fermentopatiya), the bound to violation of amino acids metabolism, mainly phenyl alanine. Optimization of children nutrition is the socially important direction of domestic policy of the Russian Federation since their health directly depends on the good balanced nutrition, especially it is important for the children having diseases of genetic character.To expand the range of the enriched low-protein food the functional ingredients are picked up, recipes and technology of receiving three types of pasta are developed such as: noodles, vermicelli, «spider line», their nutrition and power values are defined. It is shown that in the received products protein content doesn’t exceed permissible value (&lt;1.0%), fat from 3.3 to 3.6%, ashes — to 0.14%, carbohydrates no more than 88.0% that conforms to requirements imposed to reduced-protein products of baby food.

Innovando la quesería tradicional mexicana sin perder artesanalidad y genuinidad

Se ha observado que aquellas queserías que alcanzan mayor grado de tecnificación, más producción y mayores ventas entran en un proceso de decisión complicado, pues el incremento en volumen hace que se alejen de las cualidades de artesanalidad y genuinidad y comiencen a parecer más productos derivados de un proceso industrial. Objetivo: identificar innovaciones sociales y tecnológicas que permitan a los queseros artesanales mexicanos ganar mercado, sin perder las cualidades de genuinidad y artesanalidad en sus productos. Metodología: se analizó el sistema de producción de 32 quesos mexicanos genuinos que cumplen las cuatro características de artesanalidad mencionados en la literatura. Los quesos fueron agrupados con relación a las variables tipo de proveeduría, clase de ganado de donde proviene la materia prima e integración organizacional, mediante un análisis de conglomerados de tipo jerárquico. Luego, se identificaron las variables que distinguen a cada grupo, en términos de sus características geográficas, microbiológicas, fisicoquímicas, comerciales y jurídicas, mediante un análisis canónico discriminante. Resultados: de acuerdo con el tipo de proveeduría, ganado de donde proviene la materia prima y la integración organizacional, se identificaron tres grupos de quesos. Las variables que los distinguen fueron: el alcance de mercado, el tipo de pasta, el pH y la macro región. Los resultados reflejan que la integración organizativa y características fisicoquímicas como menor humedad y pH facilitan la comercialización a mercados más lejanos, regionales e internacionales. Limitaciones: la principal limitación de este estudio es que, probablemente, el análisis no incluye muchos quesos mexicanos que son conocidos solo de manera local, pero cumplen con las características de artesanalidad y genuinidad. Conclusiones: existen innovaciones de tipo tecnológico, como mayor tiempo de maduración con medios físicos y biotecnológicos, que podrían ayudar a mejorar la estabilidad del producto, lo cual aumentaría la calidad sanitaria y permitiría transportar estos quesos a mercados más distantes; mientras que por el ámbito de la innovación social, la organización de los elaboradores y comercializadores de los distintos quesos, sería primordial para el surgimiento de signos distintivos y para la creación de espacios de venta directa.