Composición físico-química y evaluación sensorial de una pasta rellena fresca dietética con adición de fibra prebiótica

摘要

Inulin and oligofructose can be used to increase the dietary fiber content in a variety of foods, such as pasta.Objective: The aim of this study was to develop and evaluate sensory fresh stuffed pasta (ravioli), low fat and with low sodium content, with the additionof prebiotic fiber (oligofructose-enriched inulin- Synergy1).Methodology: Chicken and spinach ravioli (CSR) were prepared without the addition of sodium chloride and with proper selection of fats in two differentproportions of wheat flour - Synergy 1 (90:10 and 85:15). Sensory Quality (Test Composite Score with trained panel) was evaluated. The preferredpercentage ratio was selected through Semi Simple Test and the preferred products were evaluated by 100 consumers by means of Hedonic Scale.Physical and chemical analyses were carried out: moisture, pH, ashes, sodium, fat (AOAC) and Total Dietary Fiber (FAT) and its fractions: soluble andinsoluble. The percentage of coverage of total fiber intake was also analyzed. Caloric - nutritional value per serving were estimated. The percentage ofadequacy of total fiber was calculated according to the daily reference value.Results: The Sensory Quality of CSR (90:10 and 85:15) was of 98 points for both. The pasta elaborated with flour ratio: 85:15 Synergy1 was preferred(p<0,05). The moisture content was 40.4%; Carbohydrates 23.0%; Protein, 8.4%; Fat 1.4%; FAT of 20 g / 100g (insoluble: 1.1 g and soluble: 4.9 g);Inulin 14%; Sodium 83.8 mg / 100g. The pH was 7.26 (dough) and 7.30 (filling). The percentage of fiber coverage was of 80% per serving. With respect toVCT, this was lime 212%.Conclusions: The elaboration of dietetic fresh stuffed pasta, low fat and low sodium, with addition of prebiotic fiber was feasible, together with optimalsensory quality and good acceptability.