Acceptability of biscuits with different concentrations of flowers from quinoa, banana and oat and different levels of sweeteners

Flours have been used to make a number of foods that support various body functions, which change their nutritional value depending on the source they come from; the objective of the research was to determine the acceptability of biscuits based on a combination of quinoa, banana and oat flours and s...

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Hlavní autor: Quimis Moreira, Orley Javier (author)
Další autoři: Reyna Arias, Kathya Sayonara (author), Lainez López, Stephanie (author), Flores Holguín, Luis Eduardo (author)
Médium: article
Jazyk:spa
Vydáno: 2020
On-line přístup:https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187
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author Quimis Moreira, Orley Javier
author2 Reyna Arias, Kathya Sayonara
Lainez López, Stephanie
Flores Holguín, Luis Eduardo
author2_role author
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author
author_facet Quimis Moreira, Orley Javier
Reyna Arias, Kathya Sayonara
Lainez López, Stephanie
Flores Holguín, Luis Eduardo
author_role author
collection Revistas Escuela Superior Politécnica Agropecuaria de Manabí
dc.creator.none.fl_str_mv Quimis Moreira, Orley Javier
Reyna Arias, Kathya Sayonara
Lainez López, Stephanie
Flores Holguín, Luis Eduardo
dc.date.none.fl_str_mv 2020-06-30
dc.format.none.fl_str_mv application/pdf
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dc.identifier.none.fl_str_mv https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187
10.51260/revista_espamciencia.v11i1.187
dc.language.none.fl_str_mv spa
dc.publisher.none.fl_str_mv Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López
dc.relation.none.fl_str_mv https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187/218
https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187/468
https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187/585
dc.rights.none.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
dc.source.none.fl_str_mv Revista ESPAMCIENCIA; Vol. 11 Núm. 1 (2020): REVISTA ESPAMCIENCIA 2020; 47 - 56
1390-8103
reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabí
instname:Escuela Superior Politécnica Agropecuaria de Manabí
instacron:ESPAM
dc.title.none.fl_str_mv Acceptability of biscuits with different concentrations of flowers from quinoa, banana and oat and different levels of sweeteners
Aceptabilidad de galletas con diferentes concentraciones de harinas de quinua, plátano, avena y endulzantes
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artículo revisado por pares
description Flours have been used to make a number of foods that support various body functions, which change their nutritional value depending on the source they come from; the objective of the research was to determine the acceptability of biscuits based on a combination of quinoa, banana and oat flours and sweeteners. The sensory characteristics of: smell, color, flavor and texture were evaluated, for which a panel of 36 untrained tasters was used. A hedonic scale was used in a range of 1 to 5 points, with 1 being considered the lowest score and 5 the optimal score. Twelve treatments were established. Sensory analysis determined the best treatment with the formulation: quinoa flour 25% + banana flour 50% + oat flour 25% with 32% sugar. The best treatment presented 6.76% protein, 10.74% fat, 21.69% ash, 4.72% moisture, 0.08% fiber, 82.92% carbohydrates, 383.02 calories, a pH of 6.35 and 0.16 acidity. The microbiological analyses were within the parameters agreed by the INEN 2085 Standard. The cost of producing 30 biscuits is $ 1.52 dollars; this means that each biscuit has a value of 5 cents, with a trade price of $ 2.25, the bag of 30 biscuits, has a profitability of 32.4%. The combinations of flours showed properties that are within the safety parameters established in the official Ecuadorian Standards, being the quinoa flour the best mixture with better nutritional characteristics.
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publishDate 2020
publisher.none.fl_str_mv Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López
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spelling Acceptability of biscuits with different concentrations of flowers from quinoa, banana and oat and different levels of sweetenersAceptabilidad de galletas con diferentes concentraciones de harinas de quinua, plátano, avena y endulzantesQuimis Moreira, Orley JavierReyna Arias, Kathya SayonaraLainez López, StephanieFlores Holguín, Luis EduardoFlours have been used to make a number of foods that support various body functions, which change their nutritional value depending on the source they come from; the objective of the research was to determine the acceptability of biscuits based on a combination of quinoa, banana and oat flours and sweeteners. The sensory characteristics of: smell, color, flavor and texture were evaluated, for which a panel of 36 untrained tasters was used. A hedonic scale was used in a range of 1 to 5 points, with 1 being considered the lowest score and 5 the optimal score. Twelve treatments were established. Sensory analysis determined the best treatment with the formulation: quinoa flour 25% + banana flour 50% + oat flour 25% with 32% sugar. The best treatment presented 6.76% protein, 10.74% fat, 21.69% ash, 4.72% moisture, 0.08% fiber, 82.92% carbohydrates, 383.02 calories, a pH of 6.35 and 0.16 acidity. The microbiological analyses were within the parameters agreed by the INEN 2085 Standard. The cost of producing 30 biscuits is $ 1.52 dollars; this means that each biscuit has a value of 5 cents, with a trade price of $ 2.25, the bag of 30 biscuits, has a profitability of 32.4%. The combinations of flours showed properties that are within the safety parameters established in the official Ecuadorian Standards, being the quinoa flour the best mixture with better nutritional characteristics.Las harinas han servido para elaborar un sinnúmero de alimentos que favorecen a diversas funciones del cuerpo, las mismas que cambian su valor nutricional dependiendo de la fuente que provengan; el objetivo de la investigación fue determinar la aceptabilidad de galletas a base de una combinación de harinas de quinua, plátano, avena y endulzantes. Se evaluó las características sensoriales de: olor, color, sabor y textura, para lo cual se empleó un panel de 36 catadores no entrenados, se utilizó una escala hedónica en un rango de 1 a 5 puntos, considerándose como 1 al menor puntaje y el 5 como el puntaje óptimo. Se establecieron 12 tratamientos. Mediante análisis sensorial se determinó el mejor tratamiento con la formulación: harina de quinua 25% + harina de plátano 50% + harina de avena 25% con 32% de azúcar. El mejor tratamiento presentó un 6,76% de proteínas, 10,74% de grasas, 21,69% de cenizas, 4,72% de humedad, 0,08% de fibras, 82,92% de carbohidratos, 383,02 de calorías, un pH de 6,35 y 0,16 acidez. Los análisis microbiológicos estuvieron dentro de los parámetros acordados por la norma INEN 2085. El costo de producir 30 galletas es de $1,52 esto significa que cada galleta tiene un valor de $0,05., con un precio comercio de $2,25 la bolsa de 30 galletas, tiene una rentabilidad del 32,4%. Las combinaciones de harinas resultaron dentro de los parámetros de inocuidad establecidos en las normas oficiales ecuatorianas, siendo la harina de quinua la mejor mezcla con mejores características nutricionales.Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López2020-06-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículo revisado por paresapplication/pdftext/htmlapplication/ziphttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/18710.51260/revista_espamciencia.v11i1.187Revista ESPAMCIENCIA; Vol. 11 Núm. 1 (2020): REVISTA ESPAMCIENCIA 2020; 47 - 561390-8103reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAMspahttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187/218https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187/468https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187/585http://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccess2025-02-25T14:36:20Zoai:espamciencia.espam.edu.ec:article/187Institucionalhttp://revistasespam.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/http://revistasespam.espam.edu.ec/oai.Ecuador.1390-81031390-597Xopendoar:02025-02-25T14:36:20Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse
spellingShingle Acceptability of biscuits with different concentrations of flowers from quinoa, banana and oat and different levels of sweeteners
Quimis Moreira, Orley Javier
status_str publishedVersion
title Acceptability of biscuits with different concentrations of flowers from quinoa, banana and oat and different levels of sweeteners
title_full Acceptability of biscuits with different concentrations of flowers from quinoa, banana and oat and different levels of sweeteners
title_fullStr Acceptability of biscuits with different concentrations of flowers from quinoa, banana and oat and different levels of sweeteners
title_full_unstemmed Acceptability of biscuits with different concentrations of flowers from quinoa, banana and oat and different levels of sweeteners
title_short Acceptability of biscuits with different concentrations of flowers from quinoa, banana and oat and different levels of sweeteners
title_sort Acceptability of biscuits with different concentrations of flowers from quinoa, banana and oat and different levels of sweeteners
url https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/187