Sustitución parcial de la harina de trigo (Triticum aestivum) con harina de amaranto (Amaranthus spp.), en la elaboración de pan desabrido.

Chocano Attili, Milena Alessandra (2024) Sustitución parcial de la harina de trigo (Triticum aestivum) con harina de amaranto (Amaranthus spp.), en la elaboración de pan desabrido. Other thesis, USAC.

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Abstract

Abstract This research is based on a partial substitution of wheat flour (Triticum aestivum) with amaranth flour (Amaranthus spp.), in the preparation of bland bread. In which it was determined if the partial substitution of wheat flour (Triticum aestivum) with amaranth flour (Amaranthus spp.) affected the protein content and sensory quality of bland bread. A standardization of the wheat flour (Triticum aestivum) and amaranth (Amaranthus spp.) bread formula was carried out with twenty-five food engineering students. Four samples were evaluated with various amounts of amaranth, being the variant in the formulation, a sample at 0% amaranth, one at 10%, another at 20% and the last at 30%. The data obtained from the treatments in the first panel gave way to standardization because in this panel observations were obtained, tabulated and subjected to an analysis of variance, ANDEVA, demonstrating a statistically significant difference for each of the sensory characteristics. Corresponding, texture (compactness), color, smell and taste. Due to the above, a second panel was carried out, in which, in the four formulations, the analysis of variance determined that there is no significant difference between the aspects of texture (compactness), color and flavor, only the smell presents a significant difference. The protein content was determined in the bland bread made with wheat flour (Triticum aestivum) and in the one substituted with amaranth flour (Amaranthus spp.), by means of the Kjeldahl method, to later compare their results and identify that the bread formula substituted with 30% amaranth contained a 5.3% greater amount of protein than wheat, thus being able to delimit the incidence of replacing wheat flour with amaranth flour in bland bread. Keywords: formulations, wheat and amaranth

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