Adriano Arístides Aguirre Zavala, Victor Hugo Aguirre Zavala, Cynthia Belén Chalén Guaranda

Production of pasta from composite flours

Development of composite flours

• Broschiertes Buch

Produktbeschreibung

The objective of this titration work was to develop a whole food pasta from compound flour (whole wheat flour, quinoa and oats) and chia seeds with high protein content, good acceptability complying with the Ecuadorian standard. During the research, the formulations of the flours were characterized and a mix of flours with good characteristics was designed for the elaboration of the new product. For the development of the formulations, a mixture design with a cross factor was made. The best formulated wholemeal pasta was HT80% HQ15% HA5% and the results of the physicochemical characterization and sensory analysis were: protein 16.34%, moisture 12.25%, ash 0.84%, acidity 0.24%, general acceptability of the raw pasta (100) was "I like it very much", for the acceptability test (n=30) the result was "I like it very much" and in the descriptive test with the presence of trained panelists (n=5) it was "like it".

Produktdetails

• Verlag: Our Knowledge Publishing
• Seitenzahl: 76
• Erscheinungstermin: 9. Dezember 2020
• Englisch
• Abmessung: 220mm x 150mm x 5mm
• Gewicht: 131g
• ISBN-13: 9786203098846
• ISBN-10: 6203098841
• Artikelnr.: 62373335

Autorenporträt

Adriano Aguirre Zavala Landbouwkundig ingenieur, master in voedselverwerking, master in industriële techniek Victor Aguirre ZavalaTelematica-ingenieur, Master in Environmental Management en Auditing, Master in Industrial Engineering Cynthia Chalén Guaranda Farmaceutisch scheikundige, meester in de voedselverwerking