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

Jose Víctor Galaviz Rodriguez, Benito A. Cervantes Hernandez, Romualdo Martínez Carmona, Margarita Lima Esteban and Jose Luis Hernandez Corona

Revista Mexicana de Agronegocios, 2013, vol. 32, issue January-June 2013, 9

Abstract: 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).

Keywords: Agribusiness (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:ags:remeag:143913

DOI: 10.22004/ag.econ.143913

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