Mejoramiento del contenido proteico de una pasta alimenticia tipo linguini a partir de la sustitución parcial de la harina de trigo (Triticum durum) por harina de frijol negro (Phaseolus vulgaris) de vaina morada en Mazatenango, Suchitepéquez.

Hernández Maldonado, Meillyn Rocio (2025) Mejoramiento del contenido proteico de una pasta alimenticia tipo linguini a partir de la sustitución parcial de la harina de trigo (Triticum durum) por harina de frijol negro (Phaseolus vulgaris) de vaina morada en Mazatenango, Suchitepéquez. Other thesis, USAC.

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Abstract

Abstract The main objective of this research was the improvement of a food paste in Mazatenango, Suchitepéquez, and for this it was necessary to elaborate black bean flour from a Creole variety of purple pod, requiring the following processes: soaking, cooking, drying and milling. With the flour obtained, three formulations of black bean flour and wheat flour mixture were prepared, which were identified with the following codes: 597 (50:50), 601 (60:40), 425 (70:30) and a control formulation from durum wheat flour identified with code 179. The protein content was quantified by means of proximal chemical analysis of each of the three formulations developed and the control formulation, carried out in the Bromatology Laboratory of the Faculty of Veterinary Medicine and Zootechnics of the University of San Carlos de Guatemala. Based on the results obtained, the alternative hypothesis is accepted, because each formulation increased its protein content, being higher than 20% compared to the control sample. The results of the protein content as feed were as follows: formulation 597 (50:50 bean/wheat) contains 14,39%, formulation 601 (60:40 bean/wheat) contains 18,73%, formulation 425 (70:30 bean/wheat) with 22,46% and the control sample 10,99%. The sensory evaluation of the three formulations developed was carried out by means of a Pilot Panel in the facilities of the Sensory Evaluation Laboratory located in the Pilot Plant of the Centro Universitario de Suroccidente, for which the participation of 22 panelists with knowledge of food sensory evaluation was required. For the tabulation of the data, the experimental design with randomized blocks (ANOVA) was used, which according to the results for the color attribute did not present a significant statistical difference. On the other hand, for the attributes of odor, flavor, texture and appearance, a significant statistical difference was obtained, and by means of Tukey's difference of means test, it was determined that formulation 601 presented better organoleptic characteristics. It should be noted that it provides 70,43% more protein than the control sample.

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