Determinación de la concentración de fibra y aceptabilidad en tres formulaciones de harina para refresco tipo horchata, utilizando epicarpio de piña (Ananas comosus) como fuente de fibra.

Reyes Quiñonez, Keren Johanna (2024) Determinación de la concentración de fibra y aceptabilidad en tres formulaciones de harina para refresco tipo horchata, utilizando epicarpio de piña (Ananas comosus) como fuente de fibra. Other thesis, USAC.

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Abstract

Abstract Horchata is a product made with rice grains (Oryza sativa), sesame seeds (Sesamum indicum) and cinnamon (Cinnamomun zeylanicumblume) in combination with other ingredients, which is obtained by roasting and grinding the raw materials used. There is a diversity of ingredients used as raw materials in the preparation of a traditional horchata drink in different Latin American countries. In Guatemala, this drink is made using rice, plus other ingredients such as cinnamon, mania, milk, among others. The present investigation focused on the determination of the fiber concentration in three flour formulations for horchata-type soft drinks, using pineapple epicarp (Ananas comosus) as a fiber source, this to verify if the formulations can be considered a good source of fiber. according to RTCA of Nutritional Labeling 67.01.60.10. In this way, a product can be offered that benefits the health of the final consumer that also takes advantage of by-products that are discarded at the end of production, such as the pineapple peel. The procedure used was divided into the following stages. The first consisted in the elaboration of the formulations, using a ratio of pineapple epicarp flour and rice flour 20:80, 50:50, 80:20; The second stage consisted of a sensory panel for consumers and trained panelists. The last stage was carried out in an external laboratory, where it was possible to determine the existing fiber concentration in each formulation made. The result is that the three formulations are considered high or a good source of fiber, because the fiber concentration in each of the formulations exceeds 6 g of fiber per 100 g of product, according to RTCA 67.01.60: 10. From the consumer panel, it can be determined that the formulation with the greatest acceptability by the panelists is 50:50; according to the results of the hedonic scale used, being in the range "I like it moderately". With the results obtained from the multiple comparison test, it is determined that there is a significant difference between the characteristics of the samples, because the formulations that presented a higher percentage of pineapple epicarp flour due to their chemical composition showed typical organoleptic characteristics of pineapple (smell, flavor, color) perceived by the panelists.

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