Publicación:

Perfil nutricional, valor biológico y aceptabilidad general de panes: evaluación comparativa de formulaciones tradicionales, enriquecidas y sin gluten

Resumen

Introduction: Bread maintains its relevance in the global diet despite changing lifestyles. The bakery industry has evolved to meet new nutritional demands and preferences, especially in whole-grain and gluten-free breads. Objective: To comparatively evaluate the nutritional, biological and sensory characteristics of whole-grain, gluten-free and French breads. Materials and methods: Three formulations were developed: Enriched Bread (PE), French Bread (PF) and gluten-free bread with kiwicha (PLGK). Their proximal composition, alveolar structure, specific volume, total polyphenols, dietary fiber and biological parameters were analyzed. Samples were stored at 25°C and 80% RH, evaluating sensory characteristics for seven days. Results and discussions: PE stood out with higher protein content (14.10%), minerals (4.15%), total dietary fiber (19.49%), total polyphenols (114.23 mg AGE/100g) and superior biological parameters (VB: 70%, DA: 76%, BN: 0.64, NPR: 6.25, PER: 4.81). PLGK showed sensory score during storage. Conclusions: PE emerged as the most nutritionally balanced option, demonstrating that the strategic incorporation of functional flours significantly improves the nutritional profile without severely compromising the technological characteristics. Its consumption is recommended for its positive impact on nutritional and sensory quality, representing a viable alternative for healthy eating. © 2025 Sociedad espanola de dietetica. All rights reserved.