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Pastas Frescas UNIVERSIDAD NACIONAL DE LA PLATA FACULTAD DE CIENCIAS EXACTAS DEPARTAMENTO DE CIENCIAS BIOLÓGICAS Trabajo de Tesis Doctoral UTILIZACIÓN DE PASTAS COMO ALIMENTOS FUNCIONALES CRISTINA S. MARTINEZ Director Dra. María Cristina Añón Codirector Dr. Alberto Edel León Año 2010 A mis padres Susana y Chicho A mi esposo Martín A nuestro primer hijo Agustín A nuestro segundo hijo por nacer Agradecimientos Agradecimientos Con la alegría de llegar a la recta final, se vienen a la memoria innumerables momentos que han transcurrido durante la realización de esta tesis, e inmediatamente aparecen en mi pensamiento aquellas personas sin las cuales esto no hubiera sido posible. Mi más sincero agradecimiento a todos los que de una u otra forma me ayudaron a alcanzar este trascendental logro. A la Dra. María Cristina Añón por distinguirme en ser su tesista, por su valiosa dirección y por su desinteresado apoyo y tiempo, a pesar de la dificultad de la distancia. Al Dr. Alberto León, por haberme dado la oportunidad de realizar esta tesis, por su función de codirector, por sus inestimables consejos y por su permanente ayuda y apoyo. Un especial agradecimiento no solo por haberme brindado una excelente formación a nivel científico y profesional, sino por todas sus enseñanzas a nivel personal y su calidez humana. Al Dr. Pablo Ribotta por su constante predisposición y ayuda para sortear los inconvenientes que tuve que superar durante este trabajo. A la Dra. Gabriela Pérez por su desinteresada colaboración, consejos y por todo el apoyo dado durante este tiempo. A la Fundación YPF por haberme otorgado la beca de la Fundación Estenssoro que me permitió la realización de esta tesis. A la Facultad de Ciencias Agropecuarias de la Universidad Nacional de Córdoba por haberme facilitado un lugar de trabajo para el desarrollo de este estudio. Al Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) de La Plata por haberme permitido realizar parte de mi trabajo en sus laboratorios. Al Centro de Excelencia en Productos y Procesos de Córdoba (CEPROCOR), que prestó sus instalaciones y equipos para realizar algunas de las determinaciones que formaron parte de este trabajo. A la Secretaría de Ciencia y Técnica de la Universidad Nacional de Córdoba por el apoyo económico para el desarrollo de este estudio. 3 Agradecimientos A la Agencia Nacional de Promoción Científica y Tecnológica por el financiamiento a través del Préstamo PICTR2005-33882. A la acción CYTED por el financiamiento del Proyecto de Cooperación Internacional PANxTODOS, 106AC0301. A mis más antiguas compañeras y amigas, Eugenia, Paola, Lorena, Mariela y a las más nuevas, Gabriela y Malena, por estar siempre a mi lado para brindarme su ayuda y colaboración, por disfrutar conmigo todos los lindos momentos, así cómo apoyarme en los tiempos más difíciles. A Andrés por sus inteligentes aportes. A Alicia por su contagiosa alegría y sus consejos. A mis hermanos, muy especialmente a Fernando por escucharme, aconsejarme y animarme para alcanzar este logro a pesar de los 1600 km que nos separan. A mis padres, para los cuales no existen palabras de agradecimiento, por su incondicional apoyo; por animarme y contenerme en los momentos más difíciles, y por hacer suyos mis logros y metas alcanzadas. Por la ayuda brindada con Agustín, por todas las horas que lo cuidaron y mimaron. Mi más infinito agradecimiento para Martín, mi esposo, compañero, consejero, amigo y excelente padre, por su inestimable apoyo y compresión para sobrellevar todo mis viajes y ausencias que implicó la realización de este trabajo. A Agustín, por ser el sol de cada día desde que llegó a nuestras vidas, porque con su pequeñita presencia, divinamente alegre y divertida, nos da la más inmensa fuerza como para superar cualquier inconveniente. A nuestro segundo hijo, que Dios acompañe su crecimiento y bendiga el momento de tenerlo en nuestros brazos. 4 Índice Índice INTRODUCCIÓN..................................................................................................................................... 8 Las pastas .................................................................................................................................................................... 9 Materias primas ..................................................................................................................................................... 13 Elaboración de las pastas .................................................................................................................................. 36 Secado de las pastas............................................................................................................................................. 38 Comportamiento de las pastas durante la cocción ............................................................................... 42 Propiedades funcionales y nutricionales de las pastas ........................................................................ 44 Propiedades funcionales inherentes a la estructura de las pastas ................................................ 45 Propiedades funcionales de la harina de amaranto ............................................................................. 48 Propiedades funcionales de la harina de soja .......................................................................................... 50 Objetivo general ..................................................................................................................................................... 55 Objetivos específicos ............................................................................................................................................ 55 MATERIALES Y MÉTODOS ................................................................................................................... 56 Pastas comerciales ............................................................................................................................................... 57 Pastas frescas .......................................................................................................................................................... 57 Pastas secas ............................................................................................................................................................. 58 Evaluación de las harinas ................................................................................................................................. 60 Evaluación instrumental de las pastas ....................................................................................................... 69 Determinación de isoflavonas por HPLC en las harinas y en las pastas cocidas ..................... 81 Determinación de escualeno por HPLC en las harinas y en las pastas cocidas ........................ 81 Almidón resistente, soluble y total ................................................................................................................ 83 Digestibilidad del almidón ................................................................................................................................ 86 Digestibilidad de proteínas............................................................................................................................... 88 Evaluación sensorial de las pastas ................................................................................................................ 89 Análisis estadístico ............................................................................................................................................... 93 RESULTADOS Y DISCUSIÓN .................................................................................................................. 94 PRIMERA SECCIÓN .......................................................................................................................... 95 ESTUDIO DE LOS PARÁMETROS QUE DEFINEN LA CALIDAD DE LAS PASTAS ......................................................... 95 Composición de las muestras ........................................................................................................................... 96 Propiedades de cocción de las pastas .......................................................................................................... 97 Color de la pasta cruda y cocida .................................................................................................................... 99 Índice Evaluación sensorial .......................................................................................................................................... 101 Análisis instrumental de textura .................................................................................................................. 103 Correlación entre la evaluación sensorial y el análisis instrumental de textura .................. 108 Conclusión .............................................................................................................................................................. 110 SEGUNDA SECCIÓN ....................................................................................................................... 111 EVALUACIÓN DEL EFECTO DEL ALMIDÓN Y DEL GLUTEN SOBRE LA CALIDAD DE LAS PASTAS LAMINADAS ELABORADAS CON HARINA DE TRIGO PAN ......................................................................................................................... 111 Composición química de la harina de trigo, del almidón y del gluten
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