Aceptabilidad Sensorial de Productos de Panadería y Repostería con Incorporación de Frutas y Hortalizas Deshidratadas como Ingredientes Funcionales
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Fecha
2018-08
Autores
Estrada-López, Hilda H.
Restrepo- Flórez, Claudia E.
Iglesias-Navas, María A.
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Editor
Centro de Información Tecnológica
Resumen
Se presentan resultados de estudio sobre preferencias de consumo de productos de panadería y repostería en diferentes localidades de la ciudad de Barranquilla. Se desarrollaron formulaciones de los productos de mayor preferencia. Estos son pan molde (P) y ponqué (PQ) adicionados con mango, guayaba y/o ahuyama en polvo en sustitución parcial de la harina de trigo, como fuente natural de sabor, vitaminas y fibra dietaria. Los prototipos de P y PQ se sometieron a pruebas de calidad microbiológica, fisicoquímica y sensorial a través de una prueba afectiva de nivel de agrado, usando escala hedónica de 5 puntos. La mayor aceptabilidad sensorial se logró para el pan tajado con ahuyama-mango y el ponqué con ahuyama, basados principalmente en los atributos de apariencia y sabor (p<0.05). Así mismo, los prototipos obtenidos presentaron un aporte importante de fibra dietaria, con 20% de ingesta adecuada para el pan y el 11% para el ponqué.
A study on consumption preferences of bakery products produced in different locations in Barranquilla -Colombia. Formulations of the most preferred products were done: sandwich-bread (P) and butter cake (PQ) added with mango, guava and pumpkin powder in partial replacement of wheat flour, as a natural source of flavor, vitamins and dietary fiber. The prototypes of P and PQ were subjected to microbiological, physicochemical and sensorial affective test, using a 5-point hedonic scale. The highest sensory acceptability was achieved for bread with pumpkin-mango and cake with pumpkin, based mainly on appearance and taste attributes (p<0.05). Likewise, the prototypes presented an important contribution of dietary fiber, with 20% of adequate intake for the bread and 11% for the cake.
A study on consumption preferences of bakery products produced in different locations in Barranquilla -Colombia. Formulations of the most preferred products were done: sandwich-bread (P) and butter cake (PQ) added with mango, guava and pumpkin powder in partial replacement of wheat flour, as a natural source of flavor, vitamins and dietary fiber. The prototypes of P and PQ were subjected to microbiological, physicochemical and sensorial affective test, using a 5-point hedonic scale. The highest sensory acceptability was achieved for bread with pumpkin-mango and cake with pumpkin, based mainly on appearance and taste attributes (p<0.05). Likewise, the prototypes presented an important contribution of dietary fiber, with 20% of adequate intake for the bread and 11% for the cake.
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Productos panadería, Repostería, Ahuyama en polvo, Fibra dietaria, Análisis sensorial, Bakery products, Pastry, Pumpkin powder, Dietary fiber, Sensory test