Evaluación sensorial de tres formulaciones de un tamal a base de harina de chaya (Cnidoscolus aconitifolius) y harina de maíz (Zea mays) y la estabilidad térmica de la fibra alimenticia (F.A.) post cocción.

Castañeda Santiz, Ana María del Rosario (2023) Evaluación sensorial de tres formulaciones de un tamal a base de harina de chaya (Cnidoscolus aconitifolius) y harina de maíz (Zea mays) y la estabilidad térmica de la fibra alimenticia (F.A.) post cocción. ["eprint_fieldopt_thesis_type_engd" not defined] thesis, USAC.

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Abstract

ABSTRACT There are multiple ways to preserve both dehydrated and vacuum foods using various controlled conditions and different packages, weights and various presentations with the purpose of providing shelf life and commercial life to foods such as fruits, vegetables and meat. In the present investigation, three formulations were made using different mixtures of chaya flour and corn flour as follows: formulation No. 1 (937) 50% chaya flour and 25% corn flour, formula No. 2 ( 678) 37.5% chaya flour and 37.5% corn flour, formula No. 3 (487) 25% chaya flour and 50% corn flour, where a test of sensory evaluation using the subjective acceptance method to establish the formula with the highest score on the hedonic scale, where it was found to be formula No. 3 487 with a score of 6 points obtained from two sensory evaluation tests carried out on the three formulations; It was also determined through an ANDEVA (Analysis of Variance) statistical design that there was a statistically significant difference for the odor, flavor and color attributes, less for the texture attribute than if there was a statistical difference for the texture attribute in both sensory tests. In the case of the bromatological evaluation of dietary fiber (F.A) of formula No. 3 (487), the following results were obtained: before cooking the tamale, 7.53% of F.A. and after cooking 4.74% F.A. with a loss of 2.79% of F.A. which indicates that if the chaya tamale made with a mixture of chaya flour and corn flour presents high thermostability in crude or dietary fiber.

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