Desarrollo de una botana a partir de la combinación de harina de hoja del árbol de Caulote (g. ulmifolia) y harina de maíz (zea mays) como fuente de fibra
ABSTRACT The main purpose of the research was to develop a snack as a source of fiber, by partially replacing corn flour with cauliflower leaf flour, thus increasing the level of fiber present in corn flour, as well as also evaluate the effects of the incorporation of this flour in the sensory qual...
| Autor Principal: | Loarca Hoffens, Erwin Romeo |
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| Formato: | Tesis |
| Idioma: | Español |
| Publicado: |
2019
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| Acceso en línea: |
http://www.repositorio.usac.edu.gt/12401/ http://www.repositorio.usac.edu.gt/12401/1/TRABAJO%20DE%20GRADUACION%20--%20ERWIN%20ROMEO%20LOARCA%20HOFFENS.pdf |
| Sumario: |
ABSTRACT
The main purpose of the research was to develop a snack as a source of fiber, by partially replacing corn flour with cauliflower leaf flour, thus increasing the level of fiber present in corn flour, as well as also evaluate the effects of the incorporation of this flour in the sensory quality of this food and in turn this research presents an alternative of caulote leaf processing
The present investigation was carried out in the Centro Universitario del Sur Occidente de la ciudad de Mazatenango, Suchitepéquez during the year 2018, it consisted in elaborating a snack of the combination of leaf flours of the caulote tree and corn, for it three elaborated formulations.
The leaves of the caulote tree were subjected to a drying and grinding process until they were obtained in flour, to later be subjected to a sieving to present the same characteristics of consistency that would make corn used for the same process.
For the elaboration of caulote flour flour and corn flour snacks, they were submitted to two sensory evaluation pilot panels in the facilities of the sensorial evaluation laboratory of the university center of the south west, with the collaboration of the students of the tenth semester of the career of food engineering and teachers of the race, using for this, a test of subjective responses of seven-point hedonic scale.
Likewise, the sample that presented the best sensory characteristics evaluated was selected with this technique; being the 767 formulation with a 75% substitution the most representative sample. Which was submitted to a test of acceptability of the snack by means of a pilot consumer panel, where it was counted with the participation of 100 people obtaining a value of 67% acceptability for the finished product. |
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