Utilización de la harina de jicama para la elaboración de galletas. Riobamba 2013

Abstract

This research proposed using flour jicama (Jícama L. Urban), for the manufacture of biscuits, the art of bleaching, dehydration method, grinding and sieving to make cookies tuber was applied. A longitudinal-Experimental desing was applied in three formulations with 10%, 20% and 30% of partial wheat flour jicama replacement. Samples were subjected to microbiological analysis, comparing the results with the NTE INEN 2085: 2005 standards; where the acceptable value is within 100 cfu/ g for both molds and yeasts, total coliforms and Staphylococcus aureus, thus a safe product for consumption was obtained. While compositional analysis in the moisture content being 3.31 in G1, G2 3.45. 2.33 G3 and a percentage of protein in G1 7.89, 7.81 G2 and G3 7.07, which compared to the NTE INEN 2085: 2005 standard was obtained, these are within the acceptable range. A test of acceptability where cookies of formulation 2 were more widely accepted with 80% wheat flour and 20% Jicama, with a score of 5 being located in a range of really like, it was applied and also corroborated information organoleptic characteristics with a good smell of 40%, 60% colored slightly darker, pleasant flavor with 40%, crunchy texture 48%, so a variety of cookies for human consumption is created.