[Integral bread development with soybean, chia, linseed, and folic acid as a functional food for women]. / Desarrollo de pan integral con soya, chía, linaza y ácido fólico como alimento funcional para la mujer.

Six bread formulations were developed, using different proportions of whole-wheat flour, chia seeds and flaxseed flour. All of our formulations were added with folic acid. Sensorial and texture evaluations were performed, showing good acceptance of the products. Proximal chemical analysis was carried out; in addition, the following parameters were determined: calcium, phosphorus, total dietary fiber, folic acid, water hydration capacity, Glucose Dialysis Retardation Index (GDRI) and fatty acids. The results obtained showed higher protein levels in the developed breads (23.23-30.24 (g/100g dry matter) as compared to a control (21.00% of proteins in bread elaborated without chia or flaxseed). Furthermore, the breads contained 10.07-12.15 of lipids (g/100g dry matter) (linoleic acid: 2.43-4.05%; linolenic acid: 1.12-4.46 %; oleic acid: 2.93-6.13 %), GDRI values were between 89.1 and 98.1 % and folic acid was in the range 699.44 - 991.3 (microg/100g dry matter). The same parameters were determined in the chia seed and in the flaxseed flour. It was concluded that; due to their high levels of protein, insaturated fatty acids (omega-3 and omega-6), dietary fiber and folic acid, these breads have a high nutritional value, so they could have special benefits for woman.

Calidad proteínica de tres cepas mexicanas de setas (Pleurotus ostreatus) / Protein quality of Mexican Pleurotus ostreatus strains

Se evaluó la calidad proteínica de los cuerpos fructíferos de tres cepas mexicanas de Pleurotus ostreatus (INIREB-8, CDBB-H-896 y CDBB-H-897), cultivadas en invernadero, temperatura registrada de: 22-28 grados Celsius y 75-85 por ciento de humedad relativa, en paja de trigo como substrato. La concentración de proteína (Nx4.38), osciló entre 17.26 y 19.97 g/100g en peso seco. Sus puntajes químicos estuvieron entre 74 a 93 por ciento la lisina disponible el primer aminoácido limitante para las cepas INIREB-8 y CDBB-H-896 y la leucina para la CDBB-H-897. Los valores de digestibilidad in vitro fueron de: 67.75-68.38 por ciento. El valor protínico relativo varió de 100.06 a 107.85 por ciento, siendo menor que el del frijol soya cocido y huevo entero; e iguales estadísticamente a los de la leche descremada en polvo, caseína más metionina y albúmina; y superiores a los del arroz, maíz, frijol, lenteja, haba y pasta para sopa. En función de lo anterior se puede concluir que por su contenido de aminoácidos esenciales, las proteínas de las setas (especialmente la cepa INIREB-8) se complementan adecuadamente con la de los cereales, por lo cual es altamente recomendable incluirlas en la dieta diaria.