89A-28

J. E. RAMIREZ HERNANDEZ¹, L. A. Armenta Ayon¹, D. O. Corona Martinez², A. Gandara Woongg¹, M. V. Fernandez Ramirez³, R. Ramirez Olivas², and M. I. Tapia Lopez¹. (1) Dept. de Ciencias Quimico Biologicas, Univ. de Sonora, Dr. Bourlang # 81, Prados del Centenario, Hermosillo, Sonora, 83260, Mexico, (2) Dept. de Ciencias Quimico Biologicas, Univ. de Sonora, Dr. Bourlang # 81, Prados del Centenario, Hermosillo, Sonora, 83260, Mexico, (3) Dept. de Ciencias Quimico Biologicas, Univ. de Sonora, Dr. Bourlang # 81, Prados del Centenario, Hermosillo, Sonora, 83260, Mexico

In general, pasta products do not have enough protein and micronutrients supply to satisfy the needs during growth. The objective of this study is to establish the conditions of elaboration of an enriched pasta product with squid mantle proteins and iron. The squid is a subutilized fishery in the region and the country, despite its high nutritional value. Therefore, the importance of elaborating and commercializing inexpensive alternative products that cover the nutritional requirements mentioned above should be considered. During the process, the superficial conective tissue from the mantle was removed. Then, it was cut into 5-centimeter cubes and sumerged in a NaOH 0.8% (w/v) solution for 2 h. After that, it was washed with running water at 4° C, homogenized in an industrial blender, in 3 intervals of 15 s, with phosphate buffer solution I=0.06, pH=7.5 (1:1). The homogenate was centrifuged at 9000 rpm for 15 min at 4° C. The extract was dried at 70° C for 12 h and pulverized in a mill. The concentrate (80% of protein), yeilding 24.1%, was mixed with wheat semolina (11.1% of protein and 12.0% of water), water (38g/100g of mixture) and iron sulfate (II) (15mg/50g of mixture) in order to obtain an enriched final mixture with 18.0% of protein and 100% of the daily recommended intake of iron in 50g of product. The chemical score for the protein in the semolina was 50 while the same parameter in the final product was 60.The content of each one of the essential amino acids were higher for the pasta product. A sensorial test was promoted with a panel of 50 non-trained judges using a five-point hedonic scale to evaluate the acceptance of the elaborated product (84%).

Session 89A, Aquatic Food Products: General
2:00 PM - 5:30 PM, Tuesday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana