Utilización del chontaduro (Bactris Gasipaes) en elaboración de productos de panificación

Abstract

The present investigation was experimental and cross-sectionnal. The chontaduro flour was obtained by dehydration processes at controlled temperature getting an apt flour for human consumption with and optimal microbiological qualitative characteristics compared with the NTE INEN 616:2006 standard; this kind of flour has elevated quantities of fat reduced by the use of hydrogenated fats in the formulation giving to the final product more desirable sensory characterist for its consumption. The chontaduro flour could be used as an ingredient in the elaboration of bakery products by using a dose of at most 30%, if this percentage is exceed the rheological characteristics are lost in the mass generated. The products which obtained a high degree of acceptability were those that used a dosage of 10% of chontaduro flour in the formulation in both, the bread wheat flour and the cornstarch.