Elaboración de espagueti enriquecido a partir de harina de amaranto (Amaranthus l.) y Pimientos (Capsicum annuum var. annuum) “Espagueti Morrón”

Abstract

Flour of durum wheat (Triticum durum) is the most used in making pasta, given its high protein content that gives the mass of great tenacity, however wheat pasta is a no feed, due to its low content fat and dietary fiber. Other flours such as amaranth, has a higher percentage of protein, fat and fiber. Vegetables like peppers contain a lot of vitamin A, carotenoids and fiber. So the aim of this study was to develop a spaghetti using a mixture of flour which was 70% wheat and 30% of amaranth (particle size 0.25mm) and pepper (yellow, red and green) dehydrated. A product with good acceptability according to the sensory evaluation, better nutritional quality, higher protein, fat, fiber and vitamin intake was obtained that could cover 25% of the RDI (Recommended Daily Intake) in adults per 100g of product.