https://www.socictopen.socict.org/files/original/5e57ec7ae43aba4c3846cb250a7713ae.pdf b7b8709a34d1eaca3a8b16e54deb97ca Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Physicochemical, microbiological and sensory quality of noodles produced with partial replacement of wheat semolina by amaranth flour Creator An entity primarily responsible for making the resource Víctor Samir Vedia-Quispe, Poliana Deyse Gurak, Sandra Karin Espinoza, Juan Antonio Ruano-Ortiz Description An account of the resource Introduction: Pasta is a worldwide high consumption and acceptability food due to its low cost, easy preparation and storage. Pasta is usually made of edible wheat semolina and water. The replacement of wheat semolina by amaranth flour stimulates the development of new products and improves nutritional profile of pasta. The aim of this study was to assess physicochemical, microbiological and sensory properties of noodles made with partially replaced wheat semolina by whole grain and raw amaranth flours. Material and Methods: We evaluated the effect of the partial substitution (20% and 30%) of wheat semolina using raw amaranth and whole grain amaranth flours in physicochemical, microbiological, quality characteristics and sensory analysis of acceptance. Results: The best treatment was the combination of 70% wheat semolina and 30% raw amaranth, where flavor was the factor in the overall acceptance, and some quality parameters correlated with the sensory responses. All pastas show sanitary quality and food safety. Conclusions: The partial substitution of amaranth flour, either raw or whole grain, improved significantly physicochemical characteristics of fiber with an increase of 60% and 140% in minerals (calcium and iron) in the noodles. Date A point or period of time associated with an event in the lifecycle of the resource 2016 Subject The topic of the resource Amaranthus, Análisis de alimentos, fibra alimentaria, harina, minerales, sabor Identifier An unambiguous reference to the resource within a given context 10.14306/renhyd.20.3.215 Source A related resource from which the described resource is derived Revista Española de Nutrición Humana y Dietética Publisher An entity responsible for making the resource available Academia Española de Nutrición y Dietética Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Nutrition. Foods and food supply, Nutritional diseases. Deficiency diseases Relation A related resource <a href="http://renhyd.org/index.php/renhyd/article/view/215" target="_blank" rel="noreferrer noopener">http://renhyd.org/index.php/renhyd/article/view/215</a>