CAMBIOS MORFOLÓGICOS Y FISIOLÓGICOS INDUCIDOS EN Rhizopus stolonifer (Ehrenb.:Fr.) Vuill. POR EFECTO DEL QUITOSANO, OLIGOQUITOSANO Y ACEITES ESENCIALES

Abstract

In the field of health, the need to develop functional foods to improve or preserve. Due to the high content of soluble fiber in the seaweed Ulva clathrata, it can be very useful in the development of functional foods, it is presumed to be added in small amounts, can reduce the glycemic index of foods to which is added. In this paper we proposed the development of corn and toasted seaweed U. clathrata. Flour was characterized U. clathrata through-proximal chemical analysis and analysis of inorganic elements. Among the main results obtained is analyzed that the flour contains 8.4% moisture, 23.1% ash, 13.9% crude fiber, calcium 15.8g/kg, 3.0 g / kg of sodium and potassium 21.7g/kg. Subsequently developed functional food (toast), which consisted of the preparation of a corn flour dough to which you had a meal replacement U. clathrata at different concentrations (8%, 10%, 12% and 15%) based on the sensory results, we decided to use the percentage of 8% for the final product. Toast also was characterized physicochemically. The results were: moisture 9.4%, ash 2.6%, 3.4% crude fiber, calcium 1789.2 mg / kg, sodium 206.5 mg / kg, potassium 3271.8 mg / kg, 7.4 mg total carotenoids / g, taking as much lutein. Microbiological tests were also conducted for total coliforms, aerobic mesophilic, fungi and yeasts, to verify compliance with the requirements of the Official Mexican Standard NOM-187-SSA1/SCFI-2002, fulfilling hygienic and sanitary requirements. The toast was evaluated using a hedonic scale sensory applied to 40 untrained judges, in order to determine the degree of acceptance also were tested to a control (100% roasted corn). The results showed 87.5% of general acceptance for toast U.clathrata and replaced with 80% for control. It recommended studies leading to the determination of the glycemic index of corn roasted with U. clathrata replaced, to determine their use as functional food.