Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.GALLETAS DULCES

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    Influencia del uso de cultivos andinos (camote morado (Ipomoea batatas L.) y oca blanca (Oxalis tuberosa)) en el desarrollo de galletas dulces
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Toapanta Yugsi, Elisa Gardeña; Salazar Garcés, Diego Manolo
    Currently, the food industry has focused on the search and use of unconventional raw materials, in this sense, Andean crops are part of this interest group, this approach has made it possible to recover crops that are being lost due to lack of knowledge or habits. of consumption. It is important to mention that the vast majority of Andean crops do not have gluten and are a source of antioxidant components. The present research work allowed evaluating the use of flours from Andean crops such as purple sweet potato (Ipomoea batatas L.) and white oca (Oxalis tuberosa) for the development of sweet cookies. Three formulations were designed, one with wheat flour as a control sample, with sweet potato flour and with oca flour, ingredients such as butter, sugar, eggs and baking powder were used in all formulations, the results showed that the flours affected the proximal composition, physicochemical properties, texture, and sensory attributes. The results allowed us to establish that the white goose biscuit was the one that gained the most moisture during the storage time, likewise, in the proximal analysis, the biscuits stand out in dietary fiber, carbohydrates and energy. On the other hand, in the texture it was found that the hardness is more pronounced in the cookies developed with Andean crops compared to the control sample. Finally, the sensory evaluation allowed us to evaluate that the purple sweet potato cookie obtained a higher average in acceptability, being the best valued among the tasters after the control sample.
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    Influencia del uso de cultivos andinos Zanahoria blanca (Arracacia xanthorrhiza) y Mashua (Tropaeolum tuberosum) en el desarrollo de galletas dulces
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Cañar Pujos, Adriana Mercedes; Salazar Garcés, Diego Manolo
    Biscuits are one of the most popular baked goods consumed in all its forms and have become one of the products focused on meeting the needs of consumers. Currently, various studies have focused on creating products with unconventional ingredients that provide nutritional, economic, and innovative advantages. Based on this, several studies have evaluated the use of compound or enriched flours that act as the main ingredient, among which are cereal flours, legumes, roots, tubers, among other plant products. In the present study, the use of mashua (Tropaeolum tuberosum) and white carrot (Arracacia xanthorrhiza) is proposed as the main ingredient for the preparation of sweet cookies. From these Andean crops, flours were obtained that in an addition percentage of 100 percent formed stable doughs, with no formation of lumps and with good texture, and after the baking process, cookies with good acceptability and colour attributes were obtained. The proximal composition and physicochemical parameters of the cookies allowed us to establish that mashua cookies have 5.10 percent moisture, 12.3 percent fat, 6.10 percent total dietary fibber, 2.51 ash and an acidity of 1 .25 percent; while white carrot cookies stand out for their carbohydrate content and pH. Based on the results obtained, the ability of mashua and white carrot to obtain products with good sensory and nutritional attributes stands out.