[Incorporation of prime and tailing starches of Canavalia ensiformis L. and Phaseolus lunatus L. in cookies]. / Incorporación de fracciones de almidón primario y secundario de Canavalia ensiformis L. y Phaseolus lunatus L. en galletas.

Incorporation into cookies of prime and tailing starches isolated from Phaseolus lunatus and Canavalia ensiformis seeds was carried out and compared with those elaborated with conventional corn starch (Maizena), which were sensory evaluated and assessed for total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents. Sensory evaluation was carried out using an incomplete block design by a non-trained panel of judges. The analysis of variance indicated a significant difference (p < 0.05), in the level of acceptation, among the different formulations; cookies elaborated with prime starches were preferred. Cookies elaborated with the tailing starches and the control cookie had similar acceptance. The cookies prepared with tailing starches presented TDF, IDF and SDF contents of 9.3, 4.86 and 4.87%, respectively for C. ensiformis and of 9.85, 8.75 and 1.10%, for P. lunatus. These contents were higher than those found in other cookies. The use of prime and tailing starches of Canavalia ensiformis and Phaseolus lunatus may represent an effective alternative in manufacturing of fiber-rich bakery products.

Incorporación de fracciones de almidón primario y secundario de Canavalia ensiformis L. y Phaseolus lunatus L. en galletas / Incorporation of prime and tailing starches of Canavalia ensiformis L. and Phaseolus lunatus L. in cookies

Incorporation into cookies of prime and tailing starches isolated from Phaseolus lunatus and Canavalia ensiformis seeds was carried out and compared with those elaborated with conventional corn starch (Maizena), which were sensory evaluated and assessed for total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents. Sensory evaluation was carried out using an incomplete block design by a non-trained panel of judges. The analysis of variance indicated a significant difference (p < 0.05), in the level of acceptation, among the different formulations; cookies elaborated with prime starches were preferred. Cookies elaborated with the tailing starches and the control cookie had similar acceptance. The cookies prepared with tailing starches presented TDF, IDF and SDF contents of 9.3, 4.86 and 4.87 per cent, respectively for C. ensiformis and of 9.85, 8.75 and 1.10 per cent, for P. lunatus. These contents were higher than those found in other cookies. The use of prime and tailing starches of Canavalia ensiformis and Phaseolus lunatus may represent an effective alternative in manufacturing of fiber-rich bakery products.