Optimización del proceso de elaboración de pan integral utilizando residuos de piña (Ananas Comosus) y espárrago (Asparagus Officinalis)
No Thumbnail Available
Date
2018
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
El objetivo del presente trabajo fue desarrollar un pan integral de alta aceptabilidad. Para la obtención del producto se consideraron diferentes cantidades de harina de cascara de espárrago (0 - 7 %), harina de cascara de piña (0 – 7 %), salvado de trigo (0 – 7 %), y completando el 100% con harina de trigo. Para analizar el efecto de las diferentes cantidades de harinas mencionadas, se utilizó un diseño de mezclas de superficie de respuesta. Se realizaron 10 tratamientos que contenían en total 7 % de sustitución de las harinas mencionadas. Este producto fue analizado mediante un panel sensorial de consumidores, en el que evaluaron la aceptabilidad general del pan integral. Se utilizó una escala no estructurada de 10 cm para evaluar la aceptabilidad del consumidor (panelista). Se determinó que las variables más significativas en el proceso de elaboración de pan integral fueron el porcentaje de harina de cáscara de piña, harina de peladilla de espárrago y salvado de trigo. Los parámetros óptimos del proceso de elaboración de pan integral son: temperatura de fermentación 30 ºC; tiempo de fermentación 90 minutos, temperatura de horneado 145 ºC; tiempo de horneado de 15 minutos; porcentaje de harina de peladilla de espárrago 3.5 %, harina de cáscara de piña 0.7 % y de salvado de Trigo 2.8 %.
ABSTRACT The objective of the present work was to develop an integral bread of high acceptability. To obtain the product, different quantities of asparagus peel meal (0 – 7 %), pineapple peel meal (0 – 7 %), wheat bran (0 – 7 %), and 100 % complete were considered. wheat flour. To analyze the effect of the different amounts of flours mentioned, was used a design of response surface mixtures. Ten treatments were carried out that contained a total of 7% substitution of the aforementioned flours. This product was analyzed through a consumer sensory panel, in which they evaluated the general acceptability of integral bread. An unstructured scale of 10 cm was used to assess consumer acceptability (panelist). It was determined that the most significant variables in the whole bread making process were the percentage of pineapple peel flour, asparagus peladilla flour and wheat bran. The optimum parameters of the integral bread making process are: fermentation temperature 30 ºC; Fermentation time 90 minutes, baking temperature 145 ºC; 15 minutes baking time; percentage of asparagus peladilla flour 3.5%, pineapple peel flour 0.7% and wheat bran 2.8%.
ABSTRACT The objective of the present work was to develop an integral bread of high acceptability. To obtain the product, different quantities of asparagus peel meal (0 – 7 %), pineapple peel meal (0 – 7 %), wheat bran (0 – 7 %), and 100 % complete were considered. wheat flour. To analyze the effect of the different amounts of flours mentioned, was used a design of response surface mixtures. Ten treatments were carried out that contained a total of 7% substitution of the aforementioned flours. This product was analyzed through a consumer sensory panel, in which they evaluated the general acceptability of integral bread. An unstructured scale of 10 cm was used to assess consumer acceptability (panelist). It was determined that the most significant variables in the whole bread making process were the percentage of pineapple peel flour, asparagus peladilla flour and wheat bran. The optimum parameters of the integral bread making process are: fermentation temperature 30 ºC; Fermentation time 90 minutes, baking temperature 145 ºC; 15 minutes baking time; percentage of asparagus peladilla flour 3.5%, pineapple peel flour 0.7% and wheat bran 2.8%.
Description
Keywords
Sensorial, Optimización, Diseño de mezclas, Pan integral, Piña, Espárrago