Evaluación de la sustitución de harina de trigo (Triticum aestivum) por harina de haba (Vicia faba l) y banano verde (Musa sapientum l.) en la determinación del contenido de fibra y proteína en un pan tostado

López Sales, Wendy Saraí (2020) Evaluación de la sustitución de harina de trigo (Triticum aestivum) por harina de haba (Vicia faba l) y banano verde (Musa sapientum l.) en la determinación del contenido de fibra y proteína en un pan tostado. Other thesis, USAC.

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Abstract

ABSTRACT The objective of this research was to evaluate the substitution of wheat flour with bean flour and green banana in determining the fiber and protein content in toasted bread. Three formulations with different percentages of green banana and bean flour (codes 726, 359 and 690) and a control formulation (code 175) were developed. The toast was processed according to these formulations, then they were evaluated in a Pilot Panel to determine the best sensory characteristics (color, smell, taste and texture) in which it was determined, which was the most accepted. For this evaluation the seven-point hedonic scale was used and trained panelists participated. Due to the statistically significant difference that existed in the four formulations, it was established, through the Pilot Panel, that the formulation with the best sensory characteristics, according to the panelists' perception, was the sample with code 359, which contained 50% of Green banana flour and 50% bean flour. The proximal chemical analysis of the three formulations in terms of protein and fiber concentration, it was determined that there is a significant statistical difference between formulations, according to the results obtained, the control sample (code 175) contains 7.07% protein and fiber 10.01%, the sample with 80% bean and 20% green banana (code 726) contains 15.25% protein and 0.40% fiber, the sample with 50% green banana and 50% bean (code 359) contains protein 11.35% and 12.96% fiber and the sample with 20% bean and 80% green banana (code 690) contains 6.92% protein and 12.21% fiber. In conclusion, it was determined that the toasted bread formula identified with code 359, with 50% green banana and 50% bean, was the most accepted in the Pilot Panel. According to the proximal analysis performed, the protein and fiber is higher compared to the control sample, which contains less in terms of these nutrients. This is why the hypothesis is accepted because the levels of protein and fiber in a toast are improved in relation to the control sample.

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