Efecto en la sustitución parcial de la harina de trigo (Triticum aestivum) con su similar de plátano (musa spp) enlas características físico-químico y sensorial del pan enrollado

The present investigation was carried out in the Experimental Finca la María, in the Bromatology laboratory, owned by the State Technical University of Quevedo located at the Mocache - Quevedo interceptions, as the objective of the research, was the use of a sub product such as flour of banana (Musa spp.), in the preparation of rolled bread partially replacing wheat flour in different concentrations and with the addition of sourdough in concentrations of 10, 15 and 20% and thus be able to maintain the organoleptic properties of rolled bread , finding the best formulation through a sensory panel where hedonic and descriptive parameters were determined, using an experimental DCA design applying a Tukey test (p≥0.05) to the results obtained from the sensory profile, being the determining factor of acceptability and that no significant difference was found between the treatments in the other characteristic s being this possible thanks to the addition of the sourdough, the best treatment being T5 with 90% wheat flour, 10% banana flour and 15% of sourdough, applying to this the physical-chemical analysis, with a humidity of 34%, ash of 5.39%, pH of 5.51%, acidity 0.24%, fiber 3.9% and fat of 5.59%. Keywords: wheat flour, banana flour, sourdough, sensory analysis.

• 1. Verfasser: Sabando Hidalgo, Abraham Santiago (author)
• Format: bachelorThesis
• Sprache: spa
• Veröffentlicht: 2019
• Schlagworte: Harina de trigo; Harina de plátano; Masa madre; Análisis sensorial
• Online Zugang: http://repositorio.uteq.edu.ec/handle/43000/3802