IGNACIO OROZCO AVILA,GUADALUPE MARIA GUATEMALA MORALES,ROGELIO PRADO RAMIREZ,GONZALO EMMANUEL JACQUES FAJARDO,LORENA GONZALEZ SUAREZ,JORGE ALBERTO RAMIREZ TELLES
申请号：
MX2014001227
公开号：
MX2014001227A
申请日:
2014.01.30
申请国别(地区):
MX
年份:
2015
代理人:
摘要：
The present invention refers to functional and nutritive snacks based on maize flour and amaranth flour as well as food grade flavor and color additives for providing the finish process to the products. The cooking processes used for cooking the developed formulations were frying, extruding and baking processes. The operation conditions under which the developments of the products were performed will maintain the nutraceutical character of the ingredients used in the formulations for obtaining the prototype products. The proximal profile of the resulting products was analyzed in laboratory for determining the content of protein, carbohydrates, fat and total fiber. For testing the nutraceutical and functional effect of the three products of the present invention, a biological evaluation was performed at a laboratory level by means of a simulator of the human digestive tract. The system maintained operation conditions similar to those of human physiology for assessing the prebiotic pote ntial of the evaluated products. The reactors representative of the large intestine were sampled to perform the determination of the microbiological population of the strains of interest such as Clostridium, Bifodobacterium and Lactobacilus, these latter two elements being beneficial for the host health.La presente invención se refiere a botanas funcionales y nutritivas a base de harina de maíz y harina de amaranto y aditivos de sabor y de color grado alimenticio para dar el proceso de acabado a los productos. Los procesos de cocción empleados para realizar la cocción de las formulaciones desarrolladas fueron freído, extrudido y horneado, procesos. Las condiciones de operación bajo las cuales se llevaron a cabo los desarrollos de los productos aseguran que no se pierda el carácter nutracéutico de los ingredientes empleados en las formulaciones con las cuales se obtuvieron los productos prototipo. Los productos resultantes se analizaron en laboratorio en su perfil proximal determinando
