Aceptabilidad Sensorial de Productos de Panadería y Repostería con Incorporación de Frutas y Hortalizas Deshidratadas como Ingredientes Funcionales

dc.contributor.authorEstrada-López, Hilda H.
dc.contributor.authorRestrepo- Flórez, Claudia E.
dc.contributor.authorIglesias-Navas, María A.
dc.date.accessioned2018-10-04T20:11:36Z
dc.date.available2018-10-04T20:11:36Z
dc.date.issued2018-08
dc.description.abstractSe 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.abstractA 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.issn07180764
dc.identifier.urihttp://hdl.handle.net/20.500.12442/2314
dc.language.isospaspa
dc.publisherCentro de Información Tecnológicaspa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.rights.licenseLicencia de Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacionalspa
dc.sourceInformación Tecnológicaspa
dc.sourceVol. 29, No. 4 (2018)spa
dc.source.urihttps://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0718-07642018000400013&lng=en&nrm=iso&tlng=enspa
dc.subjectProductos panaderíaspa
dc.subjectReposteríaspa
dc.subjectAhuyama en polvospa
dc.subjectFibra dietariaspa
dc.subjectAnálisis sensorialspa
dc.subjectBakery productseng
dc.subjectPastryeng
dc.subjectPumpkin powdereng
dc.subjectDietary fibereng
dc.subjectSensory testeng
dc.titleAceptabilidad Sensorial de Productos de Panadería y Repostería con Incorporación de Frutas y Hortalizas Deshidratadas como Ingredientes Funcionalesspa
dc.title.alternativeSensorial Acceptability of Bakery and Pastry Products with Incorporation of Dehydrated Fruits and Vegetables as Functional Ingredientseng
dc.typearticlespa
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