Fermented pigeon pea (Cajanus cajan) ingredients in pasta products.

Pigeon pea (Cajanus cajan var. aroíto) seeds were fermented in order to remove antinutritional factors and to obtain functional legume flour to be used as pasta ingredients. Fermentation brought about a drastic reduction of alpha-galactosides (82%), phytic acid (48%), and trypsin inhibitor activity (39%). Fermented legume flours presented a notable increase of fat and total soluble available carbohydrates, a slight decrease of protein, dietary fiber, calcium, vitamin B2, vitamin E, and total antioxidant capacity, and a decrease of soluble dietary fiber, Na, K, Mg, and Zn contents. No changes were observed in the level of starch and tannins as a consequence of fermentation. The fermented flour was used as an ingredient to make pasta products in a proportion of 5, 10, and 12%. The supplemented pasta products obtained had longer cooking times, higher cooking water absorptions, higher cooking loss, and higher protein loss in water than control pasta (100% semolina). From sensory evaluations, fortified pasta with 5 and 10% fermented pigeon pea flour had an acceptability score similar to control pasta. Pasta supplemented with 10% fermented pigeon pea flour presented higher levels of protein, fat, dietary fiber, mineral, vitamin E, and Trolox equivalent antioxidant capacity than 100% semolina pasta and similar vitamins B1 and B2 contents. Protein efficiency ratios and true protein digestibility improved (73 and 6%, respectively) after supplementation with 10% fermented pigeon pea flour; therefore, the nutritional value was enhanced.

[The use of deffated corn germ in flour manufactured to bakery products]. / Uso del gérmen desgrasado de maíz en harinas compuestas para panificación.

The flour of deffated corn germ is a by-product of the corn industry milling dried which is actually subutilized in human consumption. In this study, two samples of corn deffated germ of different particle size were physicochemically characterized: fine fraction (FF) and medium fraction (FM) and they were added to wheat flours to obtain composite flours with substitution levels of 5- 10- 12- 15% mixtures. These mixtures were used to manufacture sandwich bread in bakeries, which were physico-chemically and sensorially analyzed. (FF) and (FM) were found to provide from 20 to 35% of dietary fiber. From the manufactured bread loaves, the ones containing 10% of (FM) and 10% of (FF) were selected because they did not differ in specific weight, color, flavor and texture at a 95% confiability from those elaborated with 100% wheat flour. In the acceptability test given to 200 consumers, it was found that bread with 10% FF substitution was more widely accepted (48%) than that containing 100% wheat flour; and that of 10% of (FM) had the same level of acceptability (28%) as the control bread. It can be concluded that the deffated corn kernel represents a raw material available in this country that could be used in bread elaboration as a partial replacement for imported wheat.

[Substitution of ascorbic acid for potassium bromide in the making of French bread]. / Sustitución de bromato de potasio por ácido ascórbico en la elaboración de pan francés.

The potassium bromate (PB) is the flour improving additive for bread making, most widely used in Venezuela. This additive has been reported to have hazardous effects. For this reason it has been forbidden in various countries. In order to find a substitute for PB, the feasibility of using ascorbic acid (AA) in bread making flours was considered. Flours with 80, 40 and 20 ppm of AA were tested and contrasted with an experimental and industrial flour with 80 ppm of PB, maximum quantity allowed by the Venezuelan Legislation. The effect of these additives was evaluated on French bread, of high consumption in our country. It was found that the bread prepared using the flour containing 20 ppm of AA did not present significant differences from those made out of the pattern flour, concerning their organoleptic and physico-chemical properties. It was demonstrated that it is technically feasible to replaced 80 ppm of PB for 20 ppm of AA in the flours, without affecting the bread acceptability.