Perfil nutricional, valor biológico y aceptabilidad general de panes: evaluación comparativa de formulaciones tradicionales, enriquecidas y sin gluten.
DOI:
https://doi.org/10.12873/Palabras clave:
Whole-grain breads, biological value, dietary fiber, polyphenols, acceptability.Resumen
Introducción: El pan mantiene su relevancia en la dieta global pese a los cambios en estilos de vida. La industria panadera ha evolucionado para satisfacer nuevas demandas nutricionales y preferencias, especialmente en panes integrales y sin gluten.
Objetivo: Evaluar comparativamente las características nutricionales, biológicas y sensoriales de panes integrales, sin gluten y francés.
Materiales y métodos: Se desarrollaron tres formulaciones: pan integral (PI), pan francés (PF) y pan libre de gluten con kiwicha (PLGK). Se analizó su composición proximal, estructura alveolar, volumen específico, polifenoles totales, fibra dietaria y parámetros biológicos. Las muestras fueron almacenadas a 25°C y 80% HR, evaluando características sensoriales durante siete días.
Resultados y discusiones: El PI destacó con mayor contenido proteico (14,10%), minerales (4,15%), fibra dietaria total (19,49%), polifenoles totales (114,23 mg AGE/100g) y superiores parámetros biológicos (VB: 70%, DA: 76%, BN: 0,64, NPR: 6,25, PER: 4,81). El PLGK mostró mejor puntuación sensorial durante el almacenamiento.
Conclusiones: El PI emergió como la opción más equilibrada nutricionalmente, demostrando que la incorporación estratégica de harinas funcionales mejora significativamente el perfil nutricional sin comprometer severamente las características tecnológicas. Se recomienda su consumo por su impacto positivo en la calidad nutricional y sensorial, representando una alternativa viable para la alimentación saludable.
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