<?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>2007-9028</journal-id>
<journal-title><![CDATA[Ecosistemas y recursos agropecuarios]]></journal-title>
<abbrev-journal-title><![CDATA[Ecosistemas y recur. agropecuarios]]></abbrev-journal-title>
<issn>2007-9028</issn>
<publisher>
<publisher-name><![CDATA[Universidad Juárez Autónoma de Tabasco, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-90282024000300205</article-id>
<article-id pub-id-type="doi">10.19136/era.a11n3.3986</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la formulación sobre la calidad del pan sin gluten con plátano verde y Brosimum alicastrum]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of the formulation on the quality of gluten-free bread with unripe plantain and Brosimum alicastrum]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernández-Martínez]]></surname>
<given-names><![CDATA[Lizbeth Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sauri-Duch]]></surname>
<given-names><![CDATA[Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ríos-Soberanis]]></surname>
<given-names><![CDATA[Carlos Rolando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lizama-Uc]]></surname>
<given-names><![CDATA[Gabriel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Trejo-Valencia]]></surname>
<given-names><![CDATA[Radamés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moo-Huchin]]></surname>
<given-names><![CDATA[Víctor Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de Mérida  ]]></institution>
<addr-line><![CDATA[Mérida Yucatán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación Científica de Yucatán  ]]></institution>
<addr-line><![CDATA[Mérida Yucatán]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>11</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-90282024000300205&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-90282024000300205&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-90282024000300205&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de este estudio fue evaluar diferentes niveles de ingredientes y tiempos de mezclado para elaborar pan sin gluten con buena calidad física. El pan sin gluten se elaboró con harina compuesta de plátano verde y B. alicastrum con diferente nivel de agua (entre 80 y 115 mL), enzima transglutaminasa (entre 0.10 y 1.5%), concentrado proteico de calabaza (entre 1.0 y 10.0%) y tiempo de mezclado (entre 1.0 y 10 min). Se encontró que la variación del nivel de cada ingrediente y el tiempo de mezclado tiene un efecto significativo sobre el volumen específico, el porcentaje de área de alvéolos y la densidad alveolar. Se obtuvo pan con buena calidad física (volumen específico 1.62 cm3 g-1, 1.40 alvéolos mm-2 y 23.98% área alveolar) a partir de 115 mL de agua, 0.5% de enzima, 2% de concentrado proteico y un tiempo de mezclado de 3 min.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract. The objective of this study was to evaluate different levels of ingredients and mixing times to elaborate gluten-free bread with good physical quality. The gluten-free bread was processed with flour composed of unripe plantain and B. alicastrum with different levels of water (between 80 and 115 mL), transglutaminase enzyme (between 0.10 and 1.5%), pumpkin protein concentrate (between 1.0 and 10.0%) and mixing time (between 1.0 and 10 min). It was found that varying the level of each ingredient and the mixing time has a significant effect on the specific volume, the percentage of alveoli area and the alveolar density. Bread with good physical quality (specific volume 1.62 cm3 g-1, 1.40 alveoli mm-2 and 23.98% alveolar area) was obtained from 115 mL of water, 0.5% enzyme, 2% protein concentrate and a time of 3 min mixing.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Miga]]></kwd>
<kwd lng="es"><![CDATA[concentrado proteico]]></kwd>
<kwd lng="es"><![CDATA[calabaza]]></kwd>
<kwd lng="es"><![CDATA[harina sin gluten]]></kwd>
<kwd lng="es"><![CDATA[transglutaminasa]]></kwd>
<kwd lng="en"><![CDATA[Crumb]]></kwd>
<kwd lng="en"><![CDATA[protein concentrate]]></kwd>
<kwd lng="en"><![CDATA[pumpkin]]></kwd>
<kwd lng="en"><![CDATA[gluten-free flour]]></kwd>
<kwd lng="en"><![CDATA[transglutaminase]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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