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- W2519664751 abstract "Egg industrialization generated every year tons of shells, considered a waste. This loss is undervalued, but it represents an economic potential as it can be added into the food to improve it nutritionally. Pasta is a food with high acceptance due to its versatility and low cost, it is an optimum vehicle for the addition of eggshell as a calcium source adding value to this product. Fettuccine pasta was prepared by partially replacing wheat flour by cassava starch and powdered egg shell, and then the physical, chemical, microbiological and sensory properties were evaluated. The response surface methodology was used as independent variables defining the percentages of cassava starch and egg shell powder and as dependent variables texture, solubility index and water absorption, weight gain, volume, cooking time and acidity alcoholic. Optimized treatment with 20% cassava starch and 2% eggshell, this was compared to a control proximally paste was obtained. Cassava starch and egg shell powder were linear and quadratic effects on variables alcoholic acidity, cooking time, water absorption and solubility. The nutritional intake of calcium for processed slurry was 280% more than the control pasta, however was less accepted by sensory panelists. It is recommended to investigate formulations that improve sensory attributes of Fettuccine pasta and an analysis time of shelf life.|" @default.
- W2519664751 created "2016-09-23" @default.
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- W2519664751 date "2015-01-01" @default.
- W2519664751 modified "2023-09-25" @default.
- W2519664751 title "Evaluación de características físicas, químicas y sensoriales de pasta Fettuccine con sustitución parcial de la harina de trigo por almidón de yuca y cáscara de huevo" @default.
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