El Salous, A and Pascual Barrera, Alina Eugenia UNSPECIFIED, alina.pascual@unini.edu.mx (2018) Sensorial Quality ofBreads and Cookies Prepared with Flour from The Shells of Two Varieties of Cocoain Ecuador. Italian Journal of Food Science. pp. 1-10.
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Abstract
This research is carried out as an alternative for the bakery industry when looking for new sources of vegetable flour to be used in the preparation of breads and cookies, because the wheat production in Ecuador is not enough. On the other hand, the cocoa industries in the country produce a high quantity of cocoa shells that are considered as agroindustrial waste, which come from the two main varieties of cocoa, Nacional Arriba and CCN51. That is why, as a product of the grinding of these husks, flour was obtained that was used for the production of breads and biscuits with different dosage percentages based on various bibliographical sources and the authors' own experiences. In the case of the breads, the dosage used was 10% and 20%, while for the cookies a dosage of 70% and 80% was applied. Both the breads and the cookies were evaluated fortheir sensorial quality, by means of untrained judges using a hedonic scale from 1 to 5. The results confirm a high sensory quality in the cookies compared with the sensory quality obtained in the breads.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | baked products, cocoa Nacional Arriba, cocoa CCN 51, flour, sensorial characteristics |
| Subjects: | Subjects > Nutrition |
| Divisions: | Ibero-american International University > Research > Scientific Production |
| Depositing User: | Sr Bibliotecario |
| Date Deposited: | 03 Jun 2022 15:14 |
| Last Modified: | 03 Jun 2022 15:14 |
| URI: | http://repositorio.funiber.org/id/eprint/2258 |
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