Evaluación Física y Sensorial de Pastas hechas con mezclas de harinas de trigo y Huitlacoche (Ustilago Maydis)

Abstract

Huitlacoche (Ustilago maydis) is a fungus that develops on the corn plant. In Mexico it is consumed as an ancestral and traditional food. This edible mushroom has important nutritional and functional properties. The galls of the huitlacoche mushroom were dehydrated at 70 ° C for 6 hours, and ground. The flour obtained was used to replace wheat semolina to make pasta. The levels of huitlacoche flour used were 10% and 20%. Cooking quality and sensory acceptance of the pasta were determined. The results indicated an increase in the percentage amounts of fiber and protein when 10 and 20% of huitlacoche flour was added to the pasta formulation with respect to the control sample. The levels perceived by the judges, for the attributes of smell and flavor, as well as general acceptance were very good when up to 10% of huitlacoche flour was incorporated with respect to the control pasta. The incorporation of huitlacoche flours to the pasta required three stages, the first one consisted of obtaining the flour; the second, in the elaboration of the pasta and the last in the analysis of the pasta