FORTIFICACIÓN DE PAN A BASE DE TOMATE DESHIDRATADO (Licopersicon, esculentum mil) EN TLAXCALA

Fortification of food has been a common practice in modern societies, looking to offer more nutritious foods especially sections of the population suffering from malnutrition. Therefore, the objective of this research was to determine the effect of adding salt tomato bread type pambazo on the nutritional properties: moisture, ash, fat, protein, and fiber, vitamin C. Encoding as follows: common pambazo with fresh tomato and tomato pambazo dehydrated. Each sample was performed in triplicate, with the following results of a common pambazo in relation to pambazo fortified with tomatoes: they found that the protein level improved significantly from 3.67 to 10.24 (gr/100gr), fiber 12.04 to 13.85 (gr / 100g), while ascorbic acid increased from 72 to 77 (mg/100gr). This shows that a fresh tomato pambazo fortified with nutrient levels based on protein, fiber and vitamin C (ascorbic acid). Regarding the comparison of normal pambazo against fortified with dried tomato pambazo yielded the following results: ash from 0.90 to 1.33 (gr/100gr), protein of 3.67 to 9.63 (gr/100gr) fiber 12.04 to 14.90 (g / 100g), ascorbic acid, while containing the dried tomato pambazo retained ascorbic acid in 55 (mg/100gr) in relation to micronutrients iron increased from 0.66 to 1.10 (mg / kg), zinc from 0.67 to 3.22 (mg / kg).


Variant title:
Fortification of bread tomato dehydrated (Lycopersicon esculentum, mill) in Tlaxcala, Mexico
Subject(s):
Issue Date:
Mar 24 2013
Publication Type:
Journal Article
DOI and Other Identifiers:
ISSN – 1405 – 9282 (Other)
PURL Identifier:
http://purl.umn.edu/143913
Published in:
Revista Mexicana de Agronegocios
Volume 32
Page range:
221-229
Total Pages:
9
Series Statement:
REVISTA MEXICANA DE AGRONEGOCIOS
VOL. 32




 Record created 2017-04-01, last modified 2017-08-26

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