Efecto de la sustitución parcial de harina de trigo por harina de cáscaras de pitahaya roja (HYLOCEREUS UNDATHUS) en la elaboración de galleta
The purpose of this research was to evaluate the effect of replacing wheat flour with red pitahaya peel flour on the physicochemical and sensory quality of a sweet cookie. A completely randomized design (CRD) was used with six treatments and three replicates, and the experimental unit was 350g per t...
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2024
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| Online adgang: | http://repositorio.espam.edu.ec/handle/42000/2563 |
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Tilføj Tag | Summary: | The purpose of this research was to evaluate the effect of replacing wheat flour with red pitahaya peel flour on the physicochemical and sensory quality of a sweet cookie. A completely randomized design (CRD) was used with six treatments and three replicates, and the experimental unit was 350g per treatment. The factor under study was the percentage of red pitahaya peel flour, with levels of 30%, 25%, 20%, 15%, 10%, and 5%. The variables evaluated included physicochemical properties (pH, moisture, protein), texture (hardness, fragility, viscosity, cohesion, adhesion force, gumminess, and chewiness), microbiological properties (molds and yeasts), and sensory characteristics (color, flavor, odor, texture). The pitahaya peel flour meets the physicochemical and bromatological parameters required for partial substitution in cookie production. The results obtained showed statistical significance when combining the factors under study (p-value < 0.05), meeting the maximum limits established by NTE INEN 2085. Treatment T5 (10% red pitahaya peel flour) presented the highest protein content. Therefore, it is concluded that red pitahaya peel flour is an excellent alternative due to its physicochemical properties for sweet cookie production. |
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