Journal of Food Processing & Technology

Carmen L Domínguez

Publications

• Research Article
  Roots, Tubers, Grains and Bananas; Flours and Starches. Utilization in the Development of Foods for Conventional, Celiac and Phenylketonuric Consumers
  Author(s): Elevina E Pérez, Antonieta Mahfoud, Carmen L Domínguez and Romel GuzmánElevina E Pérez, Antonieta Mahfoud, Carmen L Domínguez and Romel Guzmán
  
  Grains, roots, tubers, rhizomes, and unripe bananas are sources of flour and starches, however they are perishable. Consequently converting these crops into flours may be important process to produce new foods. The goals of the research were the production of flours, starches, and low-phenylalanine protein hydrolyzate, from these crops at pilot level and its application in the preparation of bread, baked good, pastas, mix to prepare drinks and baby foods; all of them to be used for conventional, celiac and phenylketonuric consumers. Each of the foods was prepared following the conventional recipes, with modifications, until they have reached the optimal acceptance by a panel of subjective judges. The ingredients and the food products were analyzed in its proximate composition, sensorial, chemical, physicochemical, and functional properties by using the official methodologies... View More»
  DOI: 10.4172/2157-7110.1000211

  Abstract PDF