{"id":1561,"date":"2026-04-27T14:02:41","date_gmt":"2026-04-27T12:02:41","guid":{"rendered":"https:\/\/www.gobiodif.com\/?p=1561"},"modified":"2026-05-06T17:06:45","modified_gmt":"2026-05-06T15:06:45","slug":"la-mision-biologica-de-galicia-mbg-csic-celebra-una-cata-sensorial-de-panes-de-maiz-fortificados","status":"publish","type":"post","link":"https:\/\/www.gobiodif.com\/?p=1561","title":{"rendered":"La Misi\u00f3n Biol\u00f3gica de Galicia (MBG-CSIC) celebra una cata sensorial de panes de ma\u00edz fortificados"},"content":{"rendered":"\n<p>El pasado viernes 24 de abril de 2026, el Grupo de Gen\u00e9tica y Mejora de Ma\u00edz de la Misi\u00f3n Biol\u00f3gica de Galicia (MBG-CSIC) llev\u00f3 a cabo una cata para poner el foco sobre la calidad sensorial de los panes de ma\u00edz fortificados. El encuentro se celebr\u00f3 en el contexto del estudio de biofuncionalizaci\u00f3n del ma\u00edz mediante nanopart\u00edculas de Ca y Ca+Zn.<\/p>\n\n\n\n<p>Para ello, se dise\u00f1\u00f3 una cata comparativa con seis panes diferentes, elaborados a partir de dos variedades locales: Oubi\u00f1a negro y Tuy. &nbsp;En cada variedad se evaluaron tres tratamientos: un pan sin fortificaci\u00f3n, otro fortificado con Ca y un tercero fortificado con Ca+Zn, con el objetivo de analizar c\u00f3mo estas estrategias influyen en aroma, textura, aspecto, dureza y sabor para conocer los efectos beneficiosos o perjudiciales de la fortificaci\u00f3n.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-global-color-3-color\">Resultados de la cata de panes de ma\u00edz<\/mark><\/strong><\/h3>\n\n\n\n<p>El objetivo de esta cata era realizar una primera aproximaci\u00f3n a la\u00a0<strong>aceptaci\u00f3n sensorial<\/strong>\u00a0de los panes, valorando caracter\u00edsticas como el sabor, el aroma, el aspecto, la textura y la dureza de la miga. En total participaron\u00a0<strong>36 catadores<\/strong>, que evaluaron seis panes elaborados con harinas procedentes de dos variedades tradicionales de ma\u00edz,\u00a0<strong>Tuy<\/strong>\u00a0y\u00a0<strong>Oubi\u00f1a negro<\/strong>, sometidas a distintos tratamientos de biofortificaci\u00f3n.<\/p>\n\n\n\n<p>Los resultados mostraron que los atributos m\u00e1s \u00fatiles para diferenciar los panes fueron el\u00a0<strong>sabor<\/strong>, el\u00a0<strong>aroma<\/strong>, el\u00a0<strong>aspecto<\/strong>\u00a0y la\u00a0<strong>textura<\/strong>. La dureza de la miga, en cambio, no permiti\u00f3 distinguir claramente entre las muestras. En conjunto, los panes elaborados con la variedad\u00a0<strong>Tuy<\/strong>\u00a0fueron los mejor valorados por los catadores, especialmente por su sabor, aroma y aspecto. El pan que obtuvo la mejor valoraci\u00f3n global fue el correspondiente a\u00a0<strong>Tuy sin tratamiento<\/strong>, seguido muy de cerca por el pan de\u00a0<strong>Tuy tratado con calcio<\/strong>.<\/p>\n\n\n\n<p>Un resultado especialmente importante es que los tratamientos de biofortificaci\u00f3n con&nbsp;<strong>calcio<\/strong>&nbsp;y con&nbsp;<strong>calcio + zinc<\/strong>&nbsp;no redujeron la aceptaci\u00f3n sensorial de los panes. Esto indica que estas estrategias podr\u00edan permitir mejorar el valor nutricional del grano sin afectar negativamente a la calidad percibida del pan.<\/p>\n\n\n\n<p>En resumen, la cata confirma el inter\u00e9s de la variedad&nbsp;<strong>Tuy<\/strong>&nbsp;para la elaboraci\u00f3n de pan de ma\u00edz y sugiere que la biofortificaci\u00f3n con calcio y zinc es compatible con una buena aceptaci\u00f3n por parte de los consumidores.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img fetchpriority=\"high\" decoding=\"async\" width=\"672\" height=\"902\" src=\"https:\/\/www.gobiodif.com\/wp-content\/uploads\/2026\/04\/Captura-de-pantalla-2026-04-27-132552.png\" alt=\"\" class=\"wp-image-1563\" style=\"width:500px\" srcset=\"https:\/\/www.gobiodif.com\/wp-content\/uploads\/2026\/04\/Captura-de-pantalla-2026-04-27-132552.png 672w, https:\/\/www.gobiodif.com\/wp-content\/uploads\/2026\/04\/Captura-de-pantalla-2026-04-27-132552-224x300.png 224w, https:\/\/www.gobiodif.com\/wp-content\/uploads\/2026\/04\/Captura-de-pantalla-2026-04-27-132552-230x309.png 230w, https:\/\/www.gobiodif.com\/wp-content\/uploads\/2026\/04\/Captura-de-pantalla-2026-04-27-132552-350x470.png 350w, https:\/\/www.gobiodif.com\/wp-content\/uploads\/2026\/04\/Captura-de-pantalla-2026-04-27-132552-480x644.png 480w\" sizes=\"(max-width: 672px) 100vw, 672px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>El pasado viernes 24 de abril de 2026, el Grupo de Gen\u00e9tica y Mejora de Ma\u00edz de la Misi\u00f3n Biol\u00f3gica de Galicia [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1565,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,1],"tags":[],"class_list":["post-1561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","category-sin-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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