<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562023000200030</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v25i2.1854</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la adición de almidón resistente tipo 3 de avena en las propiedades viscoelásticas de la masa y su influencia sobre la calidad de galletas]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Monter-Miranda]]></surname>
<given-names><![CDATA[José Gabriel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zamudio-Flores]]></surname>
<given-names><![CDATA[Paul Baruk]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espino-Díaz]]></surname>
<given-names><![CDATA[Miguel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tirado-Gallegos]]></surname>
<given-names><![CDATA[Juan Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rendón-Villalobos]]></surname>
<given-names><![CDATA[J Rodolfo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Centeno]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-González]]></surname>
<given-names><![CDATA[María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lopez-De la Peña]]></surname>
<given-names><![CDATA[Haydee Yajaira]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vela-Gutiérrez]]></surname>
<given-names><![CDATA[Gilber]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salgado-Delgado]]></surname>
<given-names><![CDATA[René]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortega-Ortega]]></surname>
<given-names><![CDATA[Adalberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo A. C.  ]]></institution>
<addr-line><![CDATA[Cd. Cuauhtémoc Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Chihuahua Facultad de Zootecnia y Ecología ]]></institution>
<addr-line><![CDATA[Chihuahua Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Politécnico Nacional Centro de Desarrollo de Productos Bióticos ]]></institution>
<addr-line><![CDATA[Yautepec Morelos]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma Agraria Antonio Narro  ]]></institution>
<addr-line><![CDATA[Saltillo Coahuila]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad de Ciencias y Artes de Chiapas Facultad de Ciencias de la Nutrición y Alimentos ]]></institution>
<addr-line><![CDATA[Tuxtla Gutiérrez Chiapas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Instituto Tecnológico de Zacatepec  ]]></institution>
<addr-line><![CDATA[Zacatepec Morelos]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af7">
<institution><![CDATA[,Universidad Autónoma de Chihuahua  ]]></institution>
<addr-line><![CDATA[Ciudad Cuauhtémoc Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<volume>25</volume>
<numero>2</numero>
<fpage>30</fpage>
<lpage>43</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562023000200030&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562023000200030&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562023000200030&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El almidón resistente (AR) es una fracción del almidón no digerible por las &#945;-amilasas y a diferencia de la fibra dietética, el AR es fermentado en el colon promoviendo beneficios en la salud. Dentro de los diferentes tipos de AR, el tipo 3 (AR3) se obtiene por autoclaveado y sin el uso de agentes químicos. El objetivo de este estudio fue obtener AR3 a partir de avena y evaluar su efecto a diferentes concentraciones (0, 5, 10, 15 y 20 %, p/p) sobre las propiedades reológicas de la masa, propiedades de textura de las galletas y su aceptabilidad sensorial. El análisis de perfil de textura (TPA) evidenció un incremento en la fracturabilidad, dureza, adhesividad y gomosidad. La incorporación de AR3 incrementó el módulo elástico (G´) y viscoso (G´´) en comparación con la masa control. Todos los tratamientos presentaron comportamiento elástico (G´ &gt; G´´). La dureza en las galletas aumentó con la concentración de AR3, con valores de &#8776; 8 N (control) hasta 20 N (AR3-20 %). Las pruebas sensoriales no fueron significativas entre tratamientos, aunque las galletas AR3-20 % tuvieron mayor preferencia. La adición de AR3 en la masa provocó cambios funcionales y de textura significativos que afectaron positivamente los atributos de calidad de las galletas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Resistant starch (RS) is a portion of starch that is not digestible by &#945;-amylases and unlike dietary fiber, RS is fermented in the colon, promoting health benefits. Among the different types of RS, type 3 (RS3) is obtained by autoclaving and without chemical agents. The objective of this work was to obtain RS3 from oats and to evaluate its effect at different concentrations (0, 5, 10, 15 and 20 % w/w) on the rheological properties of the dough, textural properties of the cookies and their sensory acceptability. Texture profile analysis (TPA) showed an increased fracturability, hardness, adhesiveness and gumminess. The incorporation of RS3 increased the elastic (G&#8217;) and viscous (G&#8217;&#8217;) modulus compared to the control dough. All treatments showed elastic behavior (G&#8217; &gt; G&#8217;&#8217;). Hardness in cookies increased with RS3 concentration, with values from &#8776; 8 N (control) to 20 N (RS3 - 20 %). Sensory tests were not significant between treatments, although RS3-20 % cookies had a higher preference. The addition of RS3 in the dough caused significant functional and textural changes that positively affected the quality attributes of the cookies.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Almidón resistente]]></kwd>
<kwd lng="es"><![CDATA[Autoclaveado]]></kwd>
<kwd lng="es"><![CDATA[Avena]]></kwd>
<kwd lng="es"><![CDATA[Galletas]]></kwd>
<kwd lng="en"><![CDATA[Resistant starch]]></kwd>
<kwd lng="en"><![CDATA[Autoclaving]]></kwd>
<kwd lng="en"><![CDATA[Oat]]></kwd>
<kwd lng="en"><![CDATA[Cookies]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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