Elaboración de galletas artesanales mediante sustitución al 100% de grasa animal por pasta de semillas de zambo (grasa vegetal) (Cucúrbita Ficifolia)

Abstract

This research aimed to make home-made biscuits by replacing animal fat with pumpkin seed paste, getting a product that provides a high nutritional value to the daily diet. To get the pumpkin seed paste, 5 experiments were carried out with a difference in temperature at the time of dehydration, in this way the best time and temperature was achieved for obtaining pumpkin seed paste with a higher yield and this was applied in the base formulation of sable dough replacing animal fat with pumpkin seed paste at 50% of its composition. The result of the finished product did not get greater acceptance, so we opted to replace 100% of its original composition. The biscuit did not have greater acceptance, because of its wheat flour flavor and not the characteristic flavor of the pumpkin seed, so we experimented with percentages of wheat flour and pumpkin seed paste to get a unique flavor to the seed with good texture and good color. The pumpkin seed biscuits were made in 4 treatments starting from the main formulation and played with wheat flour and pumpkin seed paste percentages: 75% wheat flour-25% pumpkin seed paste, 50% wheat flour-50% pumpkin seed paste, 25% wheat flour-75% pumpkin seed paste and at the end 0% wheat flour and 100% pumpkin seed paste. The result is 4 nice cookies. At the time of making the acceptability test in a hedonic scale, it was possible to conclude that the cookies with greater acceptance were the one that was made with 0% wheat flour-100% of pasta of pumpkin seed, got high scores in the four parameters: color, scent, flavor, and texture. In this way, a new product was got based on the pumpkin seed that would provide us with a high nutritional value.