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Parra Q K.,Laboratorio Of Bromatologia Y Tecnologia Of Alimentos | Pinero C M.P.,Laboratorio Of Bromatologia Y Tecnologia Of Alimentos | Barboza Y.M.,Laboratorio Of Bromatologia Y Tecnologia Of Alimentos | Perez M.L.,Laboratorio Of Bromatologia Y Tecnologia Of Alimentos
Revista de la Facultad de Agronomia | Year: 2014

Was formulated a food product with pigeon pea, L. acidophilus or L. casei or L. plantarum. Physicochemical analysis, sensory evaluation, viability of strains total phenols and phytic acid was determined. The product with pigeon pea gel, banana mashed and milk (P) and gel prepared with Pigeon pea flour and water (G) allowed the viability of the strains (higher levels of 1 x 107cfu.g-1). Count of molds, yeasts, coliforms and Staphylococcus aureus, were within established for the official standard for yogurt. Decreased (P<0.05) was found for carbohydrate content with the decrease of dry matter, fiber and increase (P<0.05) in the ash content. A food with optimal microbiological and sensory characteristics, low content of acid phytic, appropriate content of phenols was obtained. © 2014, Universidad del Zulia. All rights reserved. Source


Pinero M.P.,Laboratorio Of Bromatologia Y Tecnologia Of Alimentos | Parra K.Q.,Laboratorio Of Bromatologia Y Tecnologia Of Alimentos | Barboza Y.M.,Laboratorio Of Bromatologia Y Tecnologia Of Alimentos | Arevalo E.,Laboratorio Of Bromatologia Y Tecnologia Of Alimentos | Mendez S.,Laboratorio Of Bromatologia Y Tecnologia Of Alimentos
Revista de la Facultad de Agronomia | Year: 2014

This study evaluated the incorporation of germinated pigeon pea flour (GP) and fermented with Lactobacillus plantarum (FP) on the improvement of the nutritional and functional properties of a low fat pate, compared with a control (CP) and with a meat standard (SP). Products were analyzed to determine their proximate composition, phytic acid, phenols, protein digestibility and sensory analysis. The results do not show significant differences for the proximal analysis between GP, FP and the control. The phytic acid decreased in GP and FP products. The total phenols increased in the GP (P<0.05). The FP was of higher protein digestibility (P<0.05). All products were acceptable. To conclude, the germinated and fermented pigeon pea flour can be a good alternative as a partial substitute for meat in the preparation of meat products. © 2014, Universidad del Zulia. All rights reserved. Source

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