Porcentajes de pulpas deshidratadas de piña y mango como fuente de fibra en la obtención de galletas
The objective of this research was to determine the percentage of dehydrated pineapple and/or mango pulp that improves the fiber content and the organoleptic characteristics in obtaining cookies. Two types of cookies with dehydrated fruit (pineapple and mango) at 5, 10 and 15% and a control (without...
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| Andre forfattere: | |
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2022
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| Fag: | |
| Online adgang: | http://repositorio.espam.edu.ec/handle/42000/1753 |
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Tilføj Tag | Summary: | The objective of this research was to determine the percentage of dehydrated pineapple and/or mango pulp that improves the fiber content and the organoleptic characteristics in obtaining cookies. Two types of cookies with dehydrated fruit (pineapple and mango) at 5, 10 and 15% and a control (without fruit) were obtained. A DCA with three repetitions was used; the experimental unit was 1 kg of mass for each treatment. Physicochemical attributes (pH, humidity, ash and fiber) were analyzed; and sensory (smell, taste, texture and quality in general) through the Scoring test. The results showed that in the physicochemical variable of cookies with dehydrated fruit, all treatments complied with the NTE INEN 2085:2005 standard. The best treatment in terms of fiber increase in the biscuit was T3 (15% pineapple pulp) and in the sensory analysis T6 (15% dehydrated mango pulp) and T3 (15% dehydrated pineapple pulp) presented greater acceptability. |
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