Aceptabilidad Sensorial de Productos de Panadería y Repostería con Incorporación de Frutas y Hortalizas Deshidratadas como Ingredientes Funcionales
| dc.contributor.author | Estrada-López, Hilda H. | |
| dc.contributor.author | Restrepo- Flórez, Claudia E. | |
| dc.contributor.author | Iglesias-Navas, María A. | |
| dc.date.accessioned | 2018-10-04T20:11:36Z | |
| dc.date.available | 2018-10-04T20:11:36Z | |
| dc.date.issued | 2018-08 | |
| dc.description.abstract | 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. | spa |
| dc.description.abstract | 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. | eng |
| dc.identifier.issn | 07180764 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12442/2314 | |
| dc.language.iso | spa | spa |
| dc.publisher | Centro de Información Tecnológica | spa |
| dc.rights.accessrights | info:eu-repo/semantics/openAccess | |
| dc.rights.license | Licencia de Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacional | spa |
| dc.source | Información Tecnológica | spa |
| dc.source | Vol. 29, No. 4 (2018) | spa |
| dc.source.uri | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0718-07642018000400013&lng=en&nrm=iso&tlng=en | spa |
| dc.subject | Productos panadería | spa |
| dc.subject | Repostería | spa |
| dc.subject | Ahuyama en polvo | spa |
| dc.subject | Fibra dietaria | spa |
| dc.subject | Análisis sensorial | spa |
| dc.subject | Bakery products | eng |
| dc.subject | Pastry | eng |
| dc.subject | Pumpkin powder | eng |
| dc.subject | Dietary fiber | eng |
| dc.subject | Sensory test | eng |
| dc.title | Aceptabilidad Sensorial de Productos de Panadería y Repostería con Incorporación de Frutas y Hortalizas Deshidratadas como Ingredientes Funcionales | spa |
| dc.title.alternative | Sensorial Acceptability of Bakery and Pastry Products with Incorporation of Dehydrated Fruits and Vegetables as Functional Ingredients | eng |
| dc.type | article | spa |
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