La investigadora del INTA, Alejandra Romera, reconoce en esta columna el trabajo del Comité Institucional para el Cuidado y Uso de Animales de Experimentación -CICUAE- del INTA Castelar. Plantea la necesidad de garantizar el bienestar animal en los procedimientos y el compromiso de la comunidad científica para el respeto de los principios de bioética.
Trabajos en Prensa
Sensory evaluation of Jerusalem artichoke (Helianthus tuberosus L.) as food
Between 16 and 20% of the fresh weight of the tuber of Jerusalem artichoke is inulin. This one is a prebiotic that promotes colon’s benefical bacterial development. Jerusalem artichoke flour has no gluten, which makes it suitable for celiacs and also, it has reduced energy value. With the aim of spreading Jerusalem artichoke consumption, and because of the worldwide trend towards fast foods consumption, healthy products with topinambur were made: snacks (flavored with Parmesan cheese, Stevia and natural), baked goods (cookies and crakers, and traditional and integral muffins) and dry out smash (with red and white epidermis varieties of Jerusalem artichoke). General valuation of the products were determined. We consulted about purchase and consumption intention linked to gender. Snacks sensory evaluation showed no difference between them. Baked goods cases showed diferences; cookies were evaluated significantly better than two muffins type, which did not differ from each other, and finally crakers were worse evaluated. Dry out smash did not present difference between them. Women are who express more voluntary of consumption.
Keywords: snacks, backer goods, mashed, consumption.
1Universidad Nacional de Cuyo (UNCuyo), Facultad de Ciencias Agrarias, Almte. Brown 500, Luján de Cuyo, Mendoza, Argentina. Correo