Caracterización físico químico y organoléptica de la harina de fruto de pan (Artocarpus altilis) para su uso en panadería y galletería.

Abstract

The objective of this research project was the physicochemical and organoleptic characterization of breadfruit flour (Artocarpus Altilis), by compiling documents on the application of this raw material in bakery and biscuit products. The bibliographic review applied for this study was carried out in a theoretical-descriptive way researching about the origin of the fruit, botanical characteristics, uses in the food industry, flour making and more. This information was searched in databases of external and internal repositories of the country in accordance with the global acceptability and sensory diagnosis of the product without altering variables. The results showed a bromatological comparison with wheat flour and the INEN 616 standard of requirements for bread making, as well as, its uses in the baking and cookie industry. The arithmetic mean of the components of the proximal analysis obtained from all the investigations carried out in South America was: 09.83% moisture, 11.34% protein, 05.19% crude lipids, 65.38% digestible carbohydrates, 5.12% crude fiber and 03.12% ash. It was identified that the content of crude lipids, crude fiber and ashes was higher in breadfruit flour, than wheat flour, crude protein and digestible carbohydrates had a lower percentage in the studied type of flour concluding that the 10 % and 40% can be used for making bread and no more than 50% for cookies. It is recommended to apply tests to adequately define each unit operation of the process of obtaining flour with less loss of nutritional value, faster, more efficient and economical. Also, present these data in standardized documents is recommended.