Uso de la harina de haba como ingrediente innovador en la creación de galletas de dulce

According to data from the National Institute of Statistics and Censuses (INEC), only 10% of bakeries and pastry shops in the country use fava bean flour in their products. Fava bean flour, derived from dried fava beans, presents a promising alternative in the production of baked goods due to its outstanding nutritional properties and its potential to meet specific dietary needs. The main objective of this research was to recognize the culinary uses of fava bean flour by creating a line of sweet cookies made with this flour. To achieve this, a combined methodology integrating both quantitative and qualitative approaches was employed, allowing for a comprehensive view of the use of fava bean flour in cookie production. Structured surveys provided numerical data on consumption patterns and product acceptance by consumers. This data was complemented with in-depth interviews with bakers and pastry entrepreneurs, which allowed for the collection of qualitative data on perceptions and experiences related to fava bean flour. This methodological approach provided detailed and diverse information, enriching the research from both the consumer and industry professionals' perspectives. The most relevant findings highlighted fava bean flour as a promising alternative for cookie production, especially beneficial for individuals with gluten intolerance. Furthermore, the study emphasized the importance of innovation in the food industry, noting the need to offer healthier and more varied options for increasingly health-conscious consumers. One key conclusion is the importance of exploring less conventional ingredients like fava bean flour, which provides opportunities to innovate and meet the specific dietary needs of various communities, such as individuals with celiac disease.

• Үндсэн зохиолч: Suárez Cerón, Paula Mayerly (author)
• Формат: bachelorThesis
• Хэвлэсэн: 2024
• Нөхцлүүд: harina de haba, galletas dulces, innovación, celiacas, nutrición
• Онлайн хандалт: https://repositorio.puce.edu.ec/handle/123456789/44650