Utilización de cuatro niveles de harina de mashua en la elaboración de galletas.

Abstract

The study was carried out at the Faculty of Animal Sciences of the Escuela Superior Politécnica de Chimborazo, using four levels (10%, 20%, 30%, 40%) of mashua flour as a substitute for wheat flour in the cookie making, a completely randomized design CRD with four repetitions was applied and the size of the experimental unit was 1 kg per treatment. In the farinograph simulator there were highly significant differences, Water absorption 54.23%, Stability 2.03 min, weakening 0.15 Nm, and in the Development Time there were no significant differences. For the Rheological Characterization, they did not present statistical differences in Mass Development, Starch Gelatinization, with the exception of Protein Weakening of 0.42 Nm, Amylasic Activity 1, 72 Nm, 2.48 Starch Retrogradation, presented highly significant differences. Concluding that through Sensory Analysis the product of greater acceptance, is the 10% mixture of mashua flour and 90% wheat flour, reporting values in the physical-chemical analysis of 6.71% protein, moisture 2, 85%, ashes 1.48%, in the microbiological analysis it was determined the absence of mold and yeast, the cost benefit was $ 1.30 US dollars. It is recommended to use mashua flour in other bakery products since nutritionally it is beneficial for human health and thus the use of this tuber would be increased, which is currently little used.