Elaboración de un bizcochuelo básico utilizando distintas formulaciones con harina de cidra (Sechium Edule) como reemplazo a la harina de trigo

Abstract

The objective of this research study was to make a sponge cake with substitution in different percentages of wheat flour (Triticum aestivum) by cider flour (Sechium edule). The investigation lasted six months, during which time three treatments were carried out to obtain cider flour, these being at 100°C for 2 hours 15 minutes, 95°C for 2 hours 30 minutes and 90°C for 2 hours. hours 45 minutes, determining that process three is adequate, the laboratory analyzes were based on the NTE INEN 616 standard, subsequently, based on the base recipe, three treatments were formulated with the inclusion of 35% cider flour (T101), 45 % (T102), 50% (T103), which were subjected to a temperature of 180 °C for a time of 15 minutes, the appropriate formulation for the preparation of the sponge cake was determined by means of a five-point hedonic scale, followed by a acceptability test, which favors process 2 (T102). A comparative analysis was carried out, taking into account two preparations, one, the control treatment, that is, the base recipe, and treatment 2 (T102), its acceptability was determined with the help of the Hotel Ambato staff, showing values such as 94.2 % for the control treatment and 100% for the treatment (T102) concluding that there is a greater taste for it (T102) a sensory analysis of the treatments was carried out revealing the color, texture, smell and taste, a bromatological analysis in the laboratory verifying its nutritional contribution where it is indicated that it is rich in vitamin C, a microbiological analysis where the absence of molds and yeasts is disclosed and a shelf life analysis where it is shown that it has a consumption period of 14 days according to the report , with the use of cider flour, it is intended to elaborate multiple preparations, specifically in the bakery and pastry area, contributing to trade and improving the country's economy.