Relación de porcentajes de harina de cáscara de cacao CCN-51 y trigo sobre características fisicoquímicas y sensoriales de una galleta integral

The objective of this research work was to establish the optimum percentage of cocoa shell flour ccn-51 (Theobroma cacao L) and wheat (Triticum aestivum) as a source of digestible fiber in the physical-chemical and sensory characteristics of a whole-grain cookie. In this research two factors are studied, each one with different levels, factor A corresponds to the percentage of cocoa shell flour CCN-51 which has 3 levels (5, 10 and 15%), factor B belongs to the percentage of wheat flour which has 3 levels (90, 95 and 85%). A Completely Randomized Design (CRD) was used in a bifactorial arrangement A x B. Experimental and Bibliographic methods were used. In the physicochemical results, all treatments (T1, T2, T3, T4, T5, T6, T7, T8, T9) in the moisture variable complied with INEN 518 regulations, which indicate that the maximum percentage is 10%; for the fiber variable, T7 obtained the highest percentage with an average of 2.80%, which is within the range established by the FAO, which indicates that up to 4.1% is allowed. The sensory analysis (hedonic scale) of the whole wheat cookie was carried out with 50 untrained tasters and the results were analyzed using the Kruskal-Wallis test, which showed that the treatment with the highest acceptability was T3 (5% cocoa shell flour CCN-51 and 85% wheat flour).

• Автор: Andrade Bermúdez, Dayana Estefanía (author)
• Інші автори: Delgado Delgado, Jorge Leonardo (author)
• Формат: bachelorThesis
• Мова: spa
• Опубліковано: 2023
• Предмети: Cacao CCN-51; Harina de cáscara de cacao; Físicoquímicos; Galleta integral; Fibra
• Онлайн доступ: http://repositorio.espam.edu.ec/handle/42000/2064