Effect of partial substitution of wheat flour with Capparis Scabrida and Punica Granatum peel flour on sensory acceptance of bread (#1749)
Read ArticleDate of Conference
July 17-19, 2024
Published In
"Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0."
Location of Conference
Costa Rica
Authors
Caldas Canales, Lizbeth Yajahira
Gavidia Saldivar, Francisco
Silva Chuquipoma, Diego Honorato
Abstract
In the present study, the nutritional conditions and characteristics of a bread made from wheat flour, partially replaced with Capparis Scabrida flour and Punica Granatum peel flour, are reported. For which 07 treatments were carried out where the Completely Random Block Diagram (DBCA) was used, to choose the best treatments, it was presented to 10 judges specialized in baking and to measure the quality with respect to flavor, smell, color and appearance, the Tukey method was used through analysis of variance (ANOVA). Finally, treatment 07 (95% Wheat Flour, 2.5% Capparis Scabrida Flour and 2.5% Punica Granatum Husk Flour), presented the best nutritional and sensory characteristics, with results of 51.07% in fiber and 34.08mg Eq. Ac. Gallic/100g in total phenols, which according to the National Institute of Health (INS), are optimal characteristics for the food industry.