“Comparación del contenido de proteína de galletas formuladas a partir de la sustitución parcial de la harina de trigo (Triticum aestivum) por harina de semillas de pataxte (Theobroma bicolor) y una galleta testigo de trigo (Triticum aestivum)”

de León Coc, Erikson Josué (2019) “Comparación del contenido de proteína de galletas formuladas a partir de la sustitución parcial de la harina de trigo (Triticum aestivum) por harina de semillas de pataxte (Theobroma bicolor) y una galleta testigo de trigo (Triticum aestivum)”. Other thesis, USAC.

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Abstract

Abstract The purpose of this research was to formulate and evaluate cookies made from wheat flour (Triticum aestivum) with pataxte seed flour (Theobroma bicolor). These seeds were transformed into flour after a drying, grinding and sieving process, later incorporated in the formulation of the cookies in relations wheat: pataxte, 50:50, 70:30 and 80:20. The cookies with the formulations code 188, 247 and 515 were submitted to sensory evaluation by means of a pilot panel formed by a group of 25 people to standardize the formulation of cookies. When analyzing the data statistically, by means of the analysis of variance using the Fischer method, it was determined that the standard cookie formulation was 188, which contains the highest concentration of pataxte seed flour of the three proposals (50:50). wheat: pataxte). Sample 188 was submitted to consumer panel to determine its acceptability; According to the response of 187 children of school age between (7 - 12) years of age at the Margaritas del Rosario Mixed Rural School, Evening School, located in the Municipality of San Antonio Suchitepéquez, it was determined that the standard formula was accepted by 86,67% of the panel. Each of the proposed cookies (wheat + pataxte and pataxte only) and pataxte seed flour were subjected to proximal chemical analysis, obtaining data of interest regarding the protein content; the pataxte seed flour has 19,26% protein, which is why it was found that the protein content in the cookies formulated with the flour mixture (wheat + pataxte) is directly proportional to the amount of seed flour of pataxte in each formulation. In this way, the control sample (wheat) has 10,79% protein, sample 188 (50:50 wheat: pataxte), sample 247 (70:30 wheat: pataxte) and 515 (80:20 wheat: pataxte), possess 12,52%, 12,37% and 11,61% of protein, respectively. Likewise, the proposed hypothesis is accepted, since the partial substitution of wheat flour for pataxte seed flour in the preparation of cookies does increase the protein content that a cookie made only with wheat flour.

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