دورية أكاديمية
Español ; Elaboración y evaluación sensorial de galleta a base de harina de cáscara de pitahaya amarilla (Selenicereus megalanthus) saborizada con albahaca (Ocimum basilicum) y romero (Rosmarinus officinalis).
| العنوان: | Español ; Elaboración y evaluación sensorial de galleta a base de harina de cáscara de pitahaya amarilla (Selenicereus megalanthus) saborizada con albahaca (Ocimum basilicum) y romero (Rosmarinus officinalis). |
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| المؤلفون: | lopez engracia, junior rodolfo, Andaluz, María José Rodríguez |
| المصدر: | MLS Health & Nutrition Research; Vol. 1 Núm. 1 (2022) ; 2952-2471 |
| بيانات النشر: | MLS Journals S.L. |
| سنة النشر: | 2022 |
| المجموعة: | Multi-Lingual Scientific (MLS) Journals |
| الوصف: | This research was done in order to provide humans with natural and nutrient-rich products. The objective is the fortification (sensory) of the classic wheat flour with flour from the yellow pitahaya peel, because this fruit is of high nutritional value. In Ecuador there is enormous production of rosemary and basil, however, little consumption, these raw materials were applied a technological process such as dehydration (hot air drying). For the preparation of the biscuit, 3 formulations with different dosages of aromatic herbs were used: (T1, T2, T3) containing T1: 15% HP, 5% A and 5% R; T2: 15% HP, 7% A and 3% R; T3: 15% HP, 3% A and 7% R, where the percentage of the flour of the pitahaya shell is maintained, which changes are the percentages of the flavorings, which is basil and rosemary. The sensory evaluation was performed using a 4-aspect hedonic scale by a panel of 30 untrained evaluators who scored from 1 (I dislike it) to 4 (I like it very much). The properties evaluated are: color, texture, flavor and aroma in the 3 treatments achieved. A (DBCA) completely randomized block design was applied in the 3 treatments and 3 repetitions, with a study of variances and Tukey's test at 5% probability. The results showed that the T2 treatment (15% HP, 7% A and 3% R) has the highest agreement due to the evaluators, for which a microbiological and physical study was carried out. ; Esta investigación se hizo con la finalidad de brindar al ser humano productos naturales y ricos en nutrientes. Como objetivo la fortificación (sensorial) de la harina de trigo clásico con harina de la cascara de pitahaya amarilla, debido a que esta fruta es de alto valor nutricional. En el Ecuador existe enorme producción de romero y albahaca, sin embargo, poco consumo, a estas materias primas se les aplicó un proceso tecnológico como es la deshidratación (secado de aire caliente). Para la preparación de la galleta se usaron 3 formulaciones con diferentes dosificaciones de hierbas aromáticas: (T1, T2, T3) conteniendo T1: 15% HP, 5% A y 5% ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | Spanish; Castilian English |
| العلاقة: | https://www.mlsjournals.com/MLS-Health-Nutrition/article/view/830/1494Test; https://www.mlsjournals.com/MLS-Health-Nutrition/article/view/830/1639Test; https://www.mlsjournals.com/MLS-Health-Nutrition/article/view/830Test |
| الإتاحة: | https://www.mlsjournals.com/MLS-Health-Nutrition/article/view/830Test |
| حقوق: | Derechos de autor 2022 MLS Health & Nutrition Research |
| رقم الانضمام: | edsbas.2778DE41 |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |