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Farina di semi di girasole e malnutrizione proteico-energetica
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ISBN10: 6630406648
ISBN13: 9786630406641
Publisher: Edizioni Sapienza
Pages: 100
Weight: 0.32
Height: 0.24 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9786630406641
Publisher: Edizioni Sapienza
Pages: 100
Weight: 0.32
Height: 0.24 Width: 6.00 Depth: 9.00
Language: Italian
La malnutrizione proteico-energetica è la forma più letale di malnutrizione, causata da un apporto inadeguato di proteine e da una carenza energetica; colpisce soprattutto neonati e bambini piccoli ed è comunemente associata a infezioni. Il girasole è una delle colture a duplice scopo più importanti al mondo, in quanto fornisce sia proteine che olio. Nel presente studio, la farina di frumento è stata sostituita con farina di semi di girasole parzialmente sgrassata (PDSSF) in diverse proporzioni (0, 5, 10, 15, 20 e 25%) per preparare dei biscotti. Sono state analizzate le caratteristiche fisico-chimiche e sensoriali di questi biscotti. Si è concluso che la PDSSF presenta un sapore gradevole, una consistenza desiderabile e un profilo nutrizionale eccellente. I prodotti contenenti la PDSSF sono salutari e presentano caratteristiche gustative apprezzabili. La PDSSF è quindi particolarmente adatta ad essere aggiunta in percentuali fino al 15% a una varietà di prodotti da forno, in particolare ai biscotti. In prospettiva futura, si suggerisce di sviluppare e ottimizzare alcune tecniche di lavorazione per ridurre gli attuali fattori antinutrizionali presenti nella farina di semi di girasole senza comprometterne il valore nutrizionale, in modo che possa diventare un'eccellente risorsa per combattere la malnutrizione proteico-energetica.
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