Obtención de harina utilizando la hoja de nopal de castilla (opuntia ficus-indica) y su aplicación en repostería, Riobamba 2015

Abstract

This research proposes: get flour using of the nopal leaf and its application in products of dessert; It was carried out in installations of the "SECAP", located in Ibarra canton. This research is the exploratory type, descriptive and experimental, process that consisted on the reception of the raw wash material, des-thorn, and dehydrated, thereof which was performed in a convection oven for a time of four hours at a temperature of 1000 C, and then subsequent grinding and screening, then it was sent to the laboratory for analysis respective microbiological and bromatological for which, was taken as reference the NTE INEN 616, to flour. The formulation was replaced with the flour obtained in two percentages: [Nopal flour - wheat flour] = FI (10-90), F2 (20-80) for cookies, in so far as the alfajor = F3 (10-90), F4 (20-80). In the same the test acceptability was applied through the simplified hedonic scale. The results obtained show that the formulation F2 was the higher acceptance, which obtained about the cookies, and the F4 in alfajor. The physical characteristics presented nopal flour with an appearance of fine powder with small agglomerated particles, not evenly distributed, which are disassembled to the pressure, of green color, opaque, intense odor, slightly spicy nose, with vegetal, herbaceous, presenting, to hand feel, soft and sticky texture in their chemical properties presents a 11,36% of protein, 14,81% of grass, humidity of 47,20%, ash of 16,58%, and an acidity of 0,22%. With these features it could get to the elaboration of fine masses for the manufacture of products such as cookies and alfajores, with the inclusion of a 10% and 20% respectively.