Elaboración de galletas con harina de chocho y quinua, endulzadas con miel de abeja.

Abstract

The objective of this study was to make cookies with chocho flour and quinoa sweetened with bee honey. The cookies were evaluated with different levels of bee honey (10, 15 and 20) % and a control treatment (without honey). The bromatological and microbiological analyses were carried out according to the requirements established by INEN 2085, which mentions that molds, yeasts and mesophilic aerobes should be analyzed. The results were subjected to a Completely Randomized Design (CRD) with four replicates per treatment, and an experimental unit size of 250g. The results obtained from the bromatological analyses showed that the use of bee honey in the cookies generated highly significant differences among the treatments. The microbiological analyses reported an absence in all the treatments. In the bromatological analyses the best level was T3, which reached the most suitable percentages in humidity 4.68%, ash 2.29%, fiber 0.12%, fat 23.25%, protein, 11.21%, water activity 0.34% and pH of 6.31. In terms of benefit/cost, the treatment with 10% bee honey was more profitable, since for each dollar invested, 0.22 cents of profit was obtained. Finally, in the sensory analysis, the best acceptable level was T3 (I like it a lot). It was concluded that the cookies with 20% honey presented greater acceptance by the inhabitants of the Cacha-Shilpala community, and it is recommended to carry out a shelf-life study to establish the consumption time of the cookie sweetened with honey.