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FORMULACIÓN Y EVALUACIÓN DE UN PANQUE DE SORGO BLANCO VARIEDAD RB-PALOMA 25
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El objetivo de este trabajo fue evaluar el efecto de la goma xantana (GX) y la enzima transglutaminasa microbiana (MTG) en las propiedades físicas, de textura y proximales de un panqué a base de con harina de sorgo. Se elaboró un panqué de sorgo grano blanco variedad RB-Paloma, usando goma xantana y transglutaminasa microbiana en concentraciones de 0/0 %, 0.25/0.25 % y 0.5/0.5 % de GX/MTG, respectivamente. La composición proximal encontrada, fue diferente en las formulaciones diseñadas. El volumen y peso se incrementaron conforme aumentó la concentración de GX y MTG. De igual manera, el perfil de textura mejoró conforme con la presencia de dichos aditivos. El uso de hidrocoloides como la GX y enzimas como la MTG pueden mejorar las características del panqué de sorgo.
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