Utilización de harina de mashua (tropaeolum tuberosum) y su aplicación en productos de panificación, 2015

Abstract

This research proposes: Use mashua flour in bakery products; the elaboration of flour mashua was based on procedures established by INEN STANDARD 0616: requirements of wheat flour, as: raw material reception, washing chopped, blanched and milling, all governed by standards of hygiene. Obtained Mashua flour It was performed a microbiological analysis to determine the presence of coliforms, Escherichia coli, Salmonella, molds and yeasts that are within range, and that the product does not endanger health and utilization. This was applied the flour in bakery products with dosages of 50%, 60% and 70% and also was fortified with wheat flour in percentages of 50%, 40% and 30%respetively, and experimented, which dosing is the most acceptable. Producted Breads, It was performed a bromatological analysis to determine: protein, fat, ash, moisture, fiber and sugars are appropriate and nutritious as permitted by the rules, requirements of the common bread. With the already analyzed products a test of acceptability was applied to measure the degree of acceptance that received each dosage and determine which was approved, at the same time It was applied a sensory evaluation to assess: aroma, color, flavor, and texture of each formulation to verify INEN STANDARD 0095: requirements of the common bread. It is determined implementation of the instruments and analyzed these in turn dosing: 70% of mashua flour – 30% wheat flour is the most accepted by the tasters, and has similar characteristics of a loaf.