Formulation and proximal and sensory analysis of sorghum-based pastas and sorghum starch

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:25Z
Fecha de publicación2025-01-01
ResumenIntroduction: In recent decades, there has been growing interest in healthy foods that are easy to purchase and prepare, which has led to the potential use of new or lower-cost raw materials. However, these foods must also be accepted by most of the population and provide adequate nutrients. Objective: To formulate and analyze, proximally and sensorily, white sorghum pastas with added sorghum starch isolate to obtain a nutritious, easily accepted, gluten-free food. Materials and methods: Three white sorghum pastas were formulated by changing the starch concentration (5, 10, and 15\%). Subsequently, a sensory analysis was performed using a 7-point hedonic scale by untrained panelists, and a proximate analysis was performed using official AACC methods. A comparison of means was performed to find significant differences between the formulations. Results: The pastas had an overall acceptance rating of 5 ({''}moderately like{''}); in terms of proximate content, the protein content stood out at 14.7 to 15.5\%, ash 1.96 to 2.09\%, lipids 2.8 to 4.5\%, crude fiber 1.5 to 2.4\%, and low moisture (4.16 to 4.98\%). As expected, the starch content of the pasta increased as the percentage of this compound increased. Conclusions: The nutritional content of the formulations stands out for its high protein and ash content; therefore, the formulations can be improved to offer a healthy and economical alternative for the general population, including celiac patients and those allergic to gluten.es_ES
Doihttps://doi.org/10.37527/2025.75.4.001es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4241
Idiomaeses_ES
EditorialARCHIVOS LATINOAMERICANOS NUTRICIONes_ES
RelaciónArchivos Latinoamericanos de Nutriciones_ES
URL relacionadohttps://doi.org/10.37527/2025.75.4.001es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteArchivos Latinoamericanos de Nutricion
Palabra clavepastaes_ES
Palabra clavegluten-freees_ES
Palabra clavealternative foodses_ES
Palabra claveacceptancees_ES
Palabra claveanalysises_ES
TítuloFormulation and proximal and sensory analysis of sorghum-based pastas and sorghum starches_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorTrejo-Cuevas, Karen Elizabeth
AutorRodriguez-Castillejos, Guadalupe
AutorVelasquez, Jesus Di Carlo Quiroz
AutorHernandez-Jimenez, Maria Cristina
AutorMontoya, Humberto Martinez
AutorRuiz, Octelina Castillo
AutorTrejo-Cuevas, Karen Elizabethes_ES
AutorRodriguez-Castillejos, Guadalupees_ES
AutorVelasquez, Jesus Di Carlo Quirozes_ES
AutorHernandez-Jimenez, Maria Cristinaes_ES
AutorMontoya, Humberto Martinezes_ES
AutorRuiz, Octelina Castilloes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número4es_ES
Rango de páginas234-242es_ES
URL relacionadahttps://doi.org/10.37527/2025.75.4.001
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen75es_ES

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