Bakery with flour composed of wheat and butternut squash (Cucurbita moschata Duchesne)

Panificación con harinas compuestas de trigo y ahuyama (Cucurbita moschata Duchesne)

dc.creatorValdes Restrepo, Magda
dc.creatorLondoño Hernández, Liliana
dc.creatorOrtiz Grisales, Sanín
dc.date2023-07-25
dc.date.accessioned2023-09-06T21:41:25Z
dc.date.available2023-09-06T21:41:25Z
dc.identifierhttps://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/3198
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8708445
dc.descriptionThere is a range of processed foods that satisfy hunger, but do not nourish, causing a progressive decline in human health; however, bread enriched with micronutrients has a beneficial effect on health, contributing to the functioning of the organism. The objective of this research was to develop a functional bakery product based on wheat and butternut squash flours from two cultivars; An experimental work with six T0 treatments was proposed: 100% wheat flour (WF) – 0% butternut squash flour (BSF); T1: 80% WF – 20% BSF; T2: 85% WF – 15% BSF; T3: 90% WF – 10% BSF; T4: 95% WF – 5% BSF; T5: 97% WF – 3% BSF and three repetitions per treatment, under a completely randomized design, the chemical, physical and organoleptic properties were evaluated in each treatment by cultivating; for sensory testing, the sensory test was performed. The results indicated that all the treatments have a protein content between 9.59 - 9.78% and total carotenoids between 18.60 - 26.44 µg./g. on a dry basis; the sensory test Friedman established that the best treatment using flour from the Abanico 75 cultivar was T3 for flavor and color characteristics, and T4 for palatability, and when using flour from the Dorado cultivar for the same characteristics, the best treatment was T3 with 10% of butternut squash flour.en-US
dc.descriptionExiste una gama de alimentos procesados que sacian el hambre, pero no nutren, ocasionando un deterioro progresivo de la salud humana, sin embargo, el pan enriquecido con micronutrientes tiene un efecto benéfico para la salud contribuyendo en el funcionamiento del organismo. El objetivo de esta investigación fue desarrollar un producto de panificación funcional con base en harinas compuestas de trigo y ahuyama proveniente de dos cultivares; se planteó un trabajo experimental con seis (6) tratamientos T0: 100% harina de trigo (HT) – 0% harina de ahuyama (HA); T1: 80% HT – 20% HA; T2: 85% HT – 15% HA; T3: 90% HT – 10% HA; T4: 95% HT – 5% HA; T5: 97% HT – 3% HA y tres repeticiones por tratamiento, bajo un diseño completamente al azar, se evaluó en cada tratamiento por cultivar las propiedades químicas, físicas y organolépticas; para la prueba sensorial se realizó la prueba de Friedman. Los resultados indicaron que todos los tratamientos tienen un contenido de proteína entre 9.59 – 9.78 % y carotenos totales entre 18.60 – 26.44 µg./g. en base seca; la prueba de Friedman estableció que el mejor tratamiento empleando harina del cultivar Abanico 75 fue el T3 para las características sabor y color, y para palatabilidad el T4, y al emplear la harina del cultivar Dorado para las mismas características, el mejor tratamiento fue el T3 con 10 % de harina de ahuyama.es-ES
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languagespa
dc.languageeng
dc.publisherUniversidad de Córdobaes-ES
dc.relationhttps://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/3198/5447
dc.relationhttps://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/3198/5448
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dc.rightsDerechos de autor 2023 Temas Agrarioses-ES
dc.rightshttp://creativecommons.org/licenses/by-nc/4.0es-ES
dc.sourcesour topics; Vol. 28 No. 1 (2023): Continuous publication - Volume 28(1) of 2023; 46-55en-US
dc.sourceTemas Agrarios; Vol. 28 Núm. 1 (2023): Publicación continua - Volumen 28(1) de 2023; 46-55es-ES
dc.source2389-9182
dc.source10.21897/rta.v28i1
dc.subjectAlimentoes-ES
dc.subjectfuncionales-ES
dc.subjectcarotenos totaleses-ES
dc.subjectprueba sensoriales-ES
dc.subjectzapalloes-ES
dc.subjectButternut squashen-US
dc.subjectfooden-US
dc.subjecttotal carotenesen-US
dc.subjectfuncionalen-US
dc.subjecttotal carotenesen-US
dc.subjectsensory testen-US
dc.titleBakery with flour composed of wheat and butternut squash (Cucurbita moschata Duchesne)en-US
dc.titlePanificación con harinas compuestas de trigo y ahuyama (Cucurbita moschata Duchesne)es-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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