Optimización de una formulacion de espaguetis enriquecidos con fibra dietética y micronutrientes para el adulto mayor

optimization of a spaghetti formula enriched wich dietary fibre and micronutrients for elderly people. several studies have demonstrated low dietary fiber intake in elderly people, which increases the risk of diseases such as constipation, colon cancer and diverticulosis. a spaghetti formula enriched with lupin fibre was developed to increase the dietary fibre intake in elderly people, as spaghetti are frequently consumed in this age group. sweet lupin bran (vitafiberr) was used as fibre source and gluten was used as improving additive. response surface methodology with a two variable composite rotatable design was applied to optimize the formulations. the independent variables were lupin bran (7.14 -14.29%) and gluten vital (0.1-2.0%). the dependent variables were the responses of a trained 10-member sensory panel who evaluated the sensory quality parameters color, shape, aroma, flavor and texture by the karlsruhe 9-point test. the optimized formula was prepared with 66.7% semoline, 7.14% lupin bran, 1.05% gluten and 24.7% water, enriched with 0.019% of a vitamin premix (a. e, d, b2, b12 and folic acid) and with 0.41% of a mineral premix (ca, fe, zn), in order to meet 30 % of the rda for the elderly per 100 g dry spaghetti. the dietary fibre content of the optimized product was 11.05 g/100g. the study showed that fibre-enriched spaghetti formula is a good way to increase dietary fibre intake in elderly people, as it is a common food, simple to prepare and easy to eat