Tesis
Caracterización físico químico y organoléptica de la harina de fruto de pan (Artocarpus altilis) para su uso en panadería y galletería.
Fecha
2021-12-13Registro en:
Yaguache Alverca, Marley Cristina. (2021). Caracterización físico químico y organoléptica de la harina de fruto de pan (Artocarpus altilis) para su uso en panadería y galletería. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Yaguache Alverca, Marley Cristina
Resumen
The objective of this research project was the physicochemical and organoleptic characterization
of breadfruit flour (Artocarpus Altilis), by compiling documents on the application of this raw
material in bakery and biscuit products. The bibliographic review applied for this study was
carried out in a theoretical-descriptive way researching about the origin of the fruit, botanical
characteristics, uses in the food industry, flour making and more. This information was searched
in databases of external and internal repositories of the country in accordance with the global
acceptability and sensory diagnosis of the product without altering variables. The results showed
a bromatological comparison with wheat flour and the INEN 616 standard of requirements for
bread making, as well as, its uses in the baking and cookie industry. The arithmetic mean of the
components of the proximal analysis obtained from all the investigations carried out in South
America was: 09.83% moisture, 11.34% protein, 05.19% crude lipids, 65.38% digestible
carbohydrates, 5.12% crude fiber and 03.12% ash. It was identified that the content of crude
lipids, crude fiber and ashes was higher in breadfruit flour, than wheat flour, crude protein and
digestible carbohydrates had a lower percentage in the studied type of flour concluding that the
10 % and 40% can be used for making bread and no more than 50% for cookies. It is
recommended to apply tests to adequately define each unit operation of the process of obtaining
flour with less loss of nutritional value, faster, more efficient and economical. Also, present these
data in standardized documents is recommended.