Influencia de la sustitución parcial de harinas de cáscara de frutas en perfil de textura y calidad nutricional de una galleta

The purpose of this research was to study the effect of the partial substitution of wheat flour for fruit rinds, in different percentages of 5%, 10% and 15% in the elaboration of a cookie that complies with the requirements established in the NTE INEN standard. 2085 (2005) and the Mexican standard NMX-F-006- (1983), applying a DCA design in factorial arrangement (2 * 3 + 1). The bromatological characteristics of the peel flours were evaluated, in the orange it was obtained: protein 4.11%, ash 3.34%, fat 0.12%, humidity 8.72%, total fiber 13.69%, total carbohydrates 70.02 and energy 280.09 Kcal / kg; and in the protein pineapple 3.93%, ash 2.82%, fat 0.25%, humidity 13.45%, total fiber 12.55%, total carbohydrates 67 and energy 269.22 Kcal / kg. Physicochemical analysis pH, humidity, ash, fat, total fiber, protein, energy and carbohydrates were carried out in the cookies, using TPA analysis with Shimadzu Texturometer. Hardness, adhesiveness, cohesiveness, gummyness, elasticity and chewiness were determined. Statistically, there was a significant difference in the evaluated attributes, that is, that the type of flour and its substitution percentages did influence physicochemical and texture parameters. By means of statistical analysis and analysis, Friedman established that the best treatment was T5 (10% pineapple peel meal) in terms of smell and taste, and the control (100% wheat flour) was the best in color. Regarding the dietary fiber analysis, 10.8% was obtained and the mesophilic microbiological analyzes, molds and yeasts were within what is established by the NTE INEN 2085 standard (2005).

• 主要作者: Chumo Chávez, Nieve Estefanía (author)
• 其他作者: Rodríguez Gia, José Luis (author)
• 格式: bachelorThesis
• 語言: spa
• 出版: 2018
• 主題: Cáscaras de Frutas; Galletas; Fibra Dietética; Sustitución Parcial
• 在線閱讀: http://repositorio.espam.edu.ec/handle/42000/886