SciELO - Scientific Electronic Library Online

 
vol.32 issue6Selenium in dysphagic patients who underwent endoscopic gastrostomy for long term enteral feedingMedicago Sativa L: improvement and new approaches of its nutritional and functional value by bacterial co-inoculation author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Nutrición Hospitalaria

On-line version ISSN 1699-5198Print version ISSN 0212-1611

Abstract

RUIZ-CANO, Domingo et al. Strategies to improve the nutritional and health characteristics of meat pie of Murcia. Nutr. Hosp. [online]. 2015, vol.32, n.6, pp.2734-2740. ISSN 1699-5198.  http://dx.doi.org/10.3305/nh.2015.32.6.9523.

Objectives: improvement of the nutritive quality and healthy properties of the meat pie of Murcia (MMP), maintaining its appreciated organoleptic quality and the design of a functional MMP through the addition of a natural ingredient rich in fructooligosaccharides. Methods: different formulations of the MMP (healthy MMP and functional MMP) have been elaborated by changing the type and amount of some of its ingredients. The nutritional composition, the caloric value, the fatty acid profile and the fat quality have been determined. Different sensory attributes have been evaluated together with the global acceptance using a descriptive scale and an hedonic scale respectively. Results and discussion: the healthy MMP presents a lower energy content (15.4%), total fat (39%), saturated fat (48%) and salt (45%), and a decrease of the potential atherogenic (27%), trombogenic (30%) and hipercholesterolemic (30%) indexes than the traditional product. Among the four amounts assayed (2.5, 5, 10 y 15%), only the substitution with 2.5 and 5% of the functional ingredient, did not diminish the global acceptance of the functional MMP when compared to the traditional one. Conclusions: the changes in the formulation have improved the nutritive composition and the healthy characteristics of the traditional MMP, keeping its organoleptic quality. The functional MMP elaborated with the functional ingredient at 5% represents an improvement in the functional characteristics of the studied food. These strategies contribute to the maintenance of this type of traditional foods, avoiding the lose of culture, identity and gastronomic heritage of Spain and in particular in the Region of Murcia.

Keywords : Nutritional value; Artisan food; Functional food; Fatty acid profiles; Meat pie of Murcia.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License