%0 Journal Article
%T Propiedades fisicoqu¨ªmicas y sensoriales de harinas para preparar atole de amaranto
%A Contreras L¨®pez
%A Elizabeth
%A Jaimez Ordaz
%A Judith
%A Porras Mart¨ªnez
%A Griselda
%A Ju¨¢rez Santill¨¢n
%A Luis Felipe
%A A£¿orve Morga
%A Javier
%A Villanueva Rodr¨ªguez
%A Socorro
%J Archivos Latinoamericanos de Nutrici¨®n
%D 2010
%I Scientific Electronic Library Online
%X atole is a mexican prehispanic drink prepared traditionally with corn; however, cereals as wheat, rice and amaranth have also been used. the aim of this study was to determine the physicochemical and sensory properties of an amaranth flour to prepare a drink (atole) mentioned above, in order to determine its nutritive value. proximate analysis of the amaranth, corn and rice drink flours was determined by means of official techniques of aoac. mineral content was carried out by atomic absorption spectrometry. viscosity was measured in a reometer from 25 to 90oc. the quantitative descriptive profile (qda) of the amaranth drink was studied by a trained panel of 10 judges. results showed that the amaranth drink flour presented the highest protein and fat content compared to corn and rice drink flours. sodium and potassium were the most abundant minerals in all flours studied. corn and rice drink flours showed a constant viscosity from 20 to 84oc, to 85oc an important increase in this parameter was observed. this increase was detected in the amaranth drink flour to 75oc. descriptors defined by trained judges for the qda of the amaranth drink flours were: starch, almond/cherry, caramel, vanilla, strawberry, walnut and chocolate. the amaranth drink flour, compared to corn and rice drink flours, presented the best nutritional profile; it is important to emphasize its protein content.
%K atole
%K amaranth
%K amaranthus hypochondriacus
%K flour.
%U http://www.scielo.org.ve/scielo.php?script=sci_abstract&pid=S0004-06222010000200012&lng=en&nrm=iso&tlng=en