Browsing by Author "Cueva Chicaiza, Wendy Karolina"

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    Elaboración de galletas con bajo contenido de gluten a base de harina de avena (avena sativa) y harina de soya (glycine max)
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Cueva Chicaiza, Wendy Karolina; Imbaquingo Cuzco, Kelly Shadira; Arias Palma, Gabriela Beatriz
    The objective of this research project was to develop a new low-gluten product by formulating different treatments, and selecting the best formulation. In general, products certified as gluten-free become expensive and are not easily found on the market. This increase project seeks the variety of products classified as gluten-free so that they are accessible to the general population. For this, several formulations were carried out and subsequently, a sensory analysis of all the treatments in duplicate, subsequently establishing the best treatment and carrying out physicochemical, microbiological and nutritional analyzes of the final product. The research consists of two phases: The first was based on obtaining the raw material, mainly oat flour (Sativa Oat) and soy flour (Glycine max), consecutively, the physicochemical profile of them was obtained; The second phase consisted of making the cookies and their respective repetitions to later carry out the sensory analysis to determine the best treatment. At the experimental part, a DBCA experimental design was applied with a factorial arrangement of AxB with 6 treatments, one repetition, where factor A corresponds to the concentrations of oat flour and soy flour, factor B corresponds to the type of sweetener (sugar, panela), and the study variable were the organoleptic and acceptability parameters. For the results, the InfoStat program was used and after obtaining the ANOVA with the statistically significant results, the Tukey test at 5% was applied to obtain the different ranges of significance. Where it is calculated that T5 (Mixture of 70% oat flour, 30% soy flour; with white sugar) was the treatment with the greatest acceptability by the tasters. In addition, it was found that the best treatment is gluten-free, therefore it is suitable for consumption by celiacs. In terms of physicochemical parameters, it has a humidity of 2.71%, protein 6.77%, ash 1.97%. On the other hand, the product presents an absence of total coliforms, molds and yeasts, and the count of aerobic microorganisms is <10. Furthermore, the nutritional parameters presented: Fat 26.15%, carbohydrates 60.41%, fiber 0.81% and calories 504.07Kcal/100g.