Browsing by Author "Chuquiana Olobacha, Evelyn Maricela"

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    Sustitución parcial de harina de trigo (triticum spp), por harina de oca (oxalis tuberosa) en la elaboración de pan integral.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Caisalitin Tercero, Brayan Lenin; Chuquiana Olobacha, Evelyn Maricela; Zambrano Ochoa, Zoila Eliana
    This thesis was carried out with the aim of evaluating the viability of partially replacing wheat flour with goose flour in the preparation of whole wheat bread, highlighting the nutritional importance as well as the sensorial characteristics. The methodology adopted included the characterization of the goose flours obtained by two drying methods: dehydration at room temperature (drying in the sun) from 9am to 3pm for 15 days) and mechanical dehydration (drying in an electric dehydrator at a constant temperature of 60°C for 24 hours), followed by grinding and sifting. The bromatological properties of the goose flours were then analyzed to compare with traditional wheat flour. According to the results of the bromatological analyses, the best flour was chosen, which in this case was the one obtained by dehydration at room temperature, which met the requirements of the INEN 616:2015 standard. The bromatological composition of the flour presented a moisture content of 7.36%; dry matter 92.64%; protein 12%; fiber 2.71%; fat 0.54; ash 0.5% and organic matter 95.38%. Subsequently, whole wheat bread was made, with three levels of substitution (40%; 50%; 60%) of goose flour, and sweeteners (sugar and honey) were increased. Nine treatments were carried out to determine the optimal formulation that balances the quality and acceptability of whole wheat bread. Sensory tests played a crucial role in this research. For this, a panel of 40 untrained tasters was used to evaluate characteristics such as smell, flavor, color, texture and acceptability; providing as a result that treatment 9 with (40% wheat flour + 40% wheat flour + honey) was the best accepted; said product was subjected to physicochemical and nutritional analysis in which the following results were obtained; total humidity of 22.30%; ash 1.84%; acidity 5.52%; pH 3.37; dry matter 77.7%; protein 9.57%; fiber 1.03%; fat 4%; and carbohydrates of 58.54% and microbiological analyses addressed the absence of total coliforms UFC/g; molds UFC/g and yeasts UFC/g in whole wheat bread, determined during 8 days. The results revealed that certain amounts of goose flour not only maintained the desired qualities of whole wheat bread, but in some cases improved its nutritional profile and overall acceptability, demonstrating the potential application of goose flour in the baking industry.