Comparación del contenido proteico en una galleta patrón de Trigo (Triticum aestivum) con galletas elaboradas a partir de la sustitución parcial de la harina de Trigo (Triticum aestivum), por harinas de Ramón (Brosimum alicastrum swartz) y Chía (Salvia hispánica).

Maldonado Quiroa, Victor Fernando (2025) Comparación del contenido proteico en una galleta patrón de Trigo (Triticum aestivum) con galletas elaboradas a partir de la sustitución parcial de la harina de Trigo (Triticum aestivum), por harinas de Ramón (Brosimum alicastrum swartz) y Chía (Salvia hispánica). Other thesis, USAC.

Text (Aluimentos) Tg (1516)Ali Maldonado Quiroa, Victor Fernando.pdf - Presentation Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)

Abstract

Abstract This study focused on the production of cookies with a significant increase in their protein value, using flours from two protein-rich cereals: Ramón flour (Brosimum alicastrum Swartz) and Chia flour (Salvia hispánica). The protein values of Ramón flour range between 11.4% and 13.4%, while Chia flour is between 17-23%. In comparison, Wheat flour (Triticum aestivum) has a protein content of 8.20%. The incorporation of these flours in the form of flour in the production of new food products, such as cookies, represents an alternative to improve the nutritional quality of foods, offering functional and nutraceutical options. In this study, the partial substitution of wheat flour by ramón and chia flours was carried out, and the protein content was compared with the standard wheat cookie. The results showed that the biscuits with wheat flour substitution had the following protein contents: 7.92%, 8.23%, 9.32%. In contrast, the standard biscuit contained 7.14% protein. Regarding the sensory tests, it was determined that there were only significant statistical differences in the odor attribute, while no differences were found in the color, flavor and texture attributes. The cookie with the ramón (10%) and chia (10%) content obtained the protein content of 8.23%, was the most accepted with an approximate score of 5 on the hedonic scale, while those that obtained 7.92% and 9.32% received an approximate score of 4.

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