Carrera Ingeniería en Alimentos

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Author: search.filters.author.Aquino Ruiz, Elena LicethSubject: search.filters.subject.INDUSTRIA ALIMENTARIA

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    Elaboración de galletas de sal utilizando harina de trigo (Triticum aestivum) nacional de la variedad INIAP – Cojitambo con suplementos parciales de harina de trigo importado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2013) Aquino Ruiz, Elena Liceth; Álvarez Calvache, Fernando Cayetano
    The imports of foreign wheat for the manufacture of farinaceous products represent an important expense that it salts of the country, paradoxically the national wheat production is used in formulations of balanced for animal feed, and the national wheat flour is Slack flour, for it is necessary to establish new technologies of prosecution directed to the human consumption. The main objective of the study was to elaborate salted cookies using flour of wheat (Triticum aestivum) national variety Iniap -Cojitambo with partial supplements of imported wheat flour, worked with a Factor completely randomized design, where the factor of studied was the percentage of imported wheat that flour is subbed to the mixture for the production of cookies. Statistically was worked whit a significance level of 5 percent, the treatment that present the best calcifications and physical-chemical conditions was T9 that contain 45percent of imported wheat flour and 55 percent of national wheat flour, with average percentages of hardness11,25 N, humidity 3,62 percent, sensory the cookies elaborated with T9 (45 percent IWF y 55 percent de NWF) were very crunchy (7,94), cookies were golden (2.83), of a characteristically cookie smell (4.07), a very nice savor(7,79) and that the consumer totally acceptation (8,8). In this study was determined the rheologic characteristics of the national wheat flour, the imported flour, the mixture of the best treatment T9 (45 percent IWF y 55 percent de NWF) and a commercial cookie flour “Santa Lucia”. We realize a bromatological analysis concluding that the salty cookies elaborated with the best treatment are appetizing complement of a diary alimentary ration that contribute an energetic value of 485,76 Kcal per 100g. The shelf life is 2.7 months in extreme conditions of temperature (30 percent) and humidity (70 percent RH). Finally, the cost of 30 g salty cookies packages in cellophane bags was 0,09 dollars and its yield of 97,03 percent.