Cookies are a bakery product generally made with industrial wheat flour. The goald of the present investigation was to evaluate the incidence of the partial substitution of wheat flour (Triticun aestivum L.) by chocho flour (Lupinus mutabilis) in the manufacture of cookies and how it influences the...
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| Format: | Article |
| Online Access: | https://revistas.sena.edu.co/index.php/recia/article/view/sustitucion-parcial-de-la-harina-de-trigo-triticun-aestivum-l-po |
| _version_ | 1862438786526347264 |
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| author | Victor Jhoel |
| author_facet | Victor Jhoel |
| description | Cookies are a bakery product generally made with industrial wheat flour. The goald of the present investigation was to evaluate the incidence of the partial substitution of wheat flour (Triticun aestivum L.) by chocho flour (Lupinus mutabilis) in the manufacture of cookies and how it influences the textural, physicochemical and sensory characteristics. A complete randomized design (C.R.D.) was applied and a Tukey's test (p < 0.05) was used to determine significant differences. All treatments showed statistical differences, establishing values for the variables analyzed: hardness (29,89 - 19,04 N), fracturability (0,49 to 0,24 KgF), moisture (4,83 - 2,93 %), protein (21,65 - 8,16 %), ash (2,28 - 1,57 %), crude fiber (9,38 - 4,39 %), fat (26,25 - 37,12 %), carbohydrates (59,49 to 25,57 %) and energy (563,00 -506,6 kcal). In relation to the sensory profile, T4 (25 % chocho flour + 75 % wheat flour) obtained better acceptance by the tasters, as well as better odor, color, flavor and crunchiness. Thus, it is concluded that the incorporation of chocho flour in the formulation of cookies is an excellent alternative to reduce the dependence on wheat in its production, being also a source of high nutritional value. |
| format | Article |
| id | citeisa-sustitucion-parcial-de-la-harina-de-trigo-triticun-aestivum-l-po |
| institution | OJS - REV_AGRINDUSTRIAL |
| record_format | dc |
| spellingShingle | Partial substitution of wheat flour (Triticun aestivum L.) by chocho flour (Lupinus mutabilis) in the production of cookies Victor Jhoel |
| title | Partial substitution of wheat flour (Triticun aestivum L.) by chocho flour (Lupinus mutabilis) in the production of cookies |
| url | https://revistas.sena.edu.co/index.php/recia/article/view/sustitucion-parcial-de-la-harina-de-trigo-triticun-aestivum-l-po |