{"title":"用杆豆和卡斯蒂利亚豆粉部分替代小麦粉生产饼干","authors":"Freddy Quiroz Ponce, Allisson Eliana Párraga Bateoja, Maruja Esmeraldas Ponce Navarrete","doi":"10.51798/sijis.v5i1.725","DOIUrl":null,"url":null,"abstract":"Background: The substitution of flours was proposed to determine which is more suitable for cookie production, utilizing the processing of pole and castilla beans. Methods: A randomized design (DCA) was used to create 8 treatments and a control, applying substitution percentages of 10%, 20%, 30%, and 40%. Treatments were sensorially evaluated by a panel of 30 untrained judges, followed by statistical analysis. Results: The treatment containing 40% castilla bean flour and 60% wheat flour was best rated with the following means: 3.70 in color, 3.70 in aroma, 3.77 in taste, and 3.83 in texture. Physicochemical tests resulted in carbohydrate content of 53.81%, ash content of 0.93%, fiber content of 1.90%, fat content of 23.15%, moisture content of 10.03%, protein content of 12.08%, and a pH of 6.74. The product did not exceed the maximum limits set by the INEN 2085 standard. Conclusions: It was identified that the combination of castilla bean and wheat flour is beneficial for enhancing the nutritional contribution in cookie production, rendering them suitable for human consumption.","PeriodicalId":247613,"journal":{"name":"Sapienza: International Journal of Interdisciplinary Studies","volume":"48 30","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Production of cookies with partial substitution of wheat flour for pole bean and castilla bean flour\",\"authors\":\"Freddy Quiroz Ponce, Allisson Eliana Párraga Bateoja, Maruja Esmeraldas Ponce Navarrete\",\"doi\":\"10.51798/sijis.v5i1.725\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Background: The substitution of flours was proposed to determine which is more suitable for cookie production, utilizing the processing of pole and castilla beans. Methods: A randomized design (DCA) was used to create 8 treatments and a control, applying substitution percentages of 10%, 20%, 30%, and 40%. Treatments were sensorially evaluated by a panel of 30 untrained judges, followed by statistical analysis. Results: The treatment containing 40% castilla bean flour and 60% wheat flour was best rated with the following means: 3.70 in color, 3.70 in aroma, 3.77 in taste, and 3.83 in texture. Physicochemical tests resulted in carbohydrate content of 53.81%, ash content of 0.93%, fiber content of 1.90%, fat content of 23.15%, moisture content of 10.03%, protein content of 12.08%, and a pH of 6.74. The product did not exceed the maximum limits set by the INEN 2085 standard. Conclusions: It was identified that the combination of castilla bean and wheat flour is beneficial for enhancing the nutritional contribution in cookie production, rendering them suitable for human consumption.\",\"PeriodicalId\":247613,\"journal\":{\"name\":\"Sapienza: International Journal of Interdisciplinary Studies\",\"volume\":\"48 30\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-01-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Sapienza: International Journal of Interdisciplinary Studies\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.51798/sijis.v5i1.725\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sapienza: International Journal of Interdisciplinary Studies","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.51798/sijis.v5i1.725","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Production of cookies with partial substitution of wheat flour for pole bean and castilla bean flour
Background: The substitution of flours was proposed to determine which is more suitable for cookie production, utilizing the processing of pole and castilla beans. Methods: A randomized design (DCA) was used to create 8 treatments and a control, applying substitution percentages of 10%, 20%, 30%, and 40%. Treatments were sensorially evaluated by a panel of 30 untrained judges, followed by statistical analysis. Results: The treatment containing 40% castilla bean flour and 60% wheat flour was best rated with the following means: 3.70 in color, 3.70 in aroma, 3.77 in taste, and 3.83 in texture. Physicochemical tests resulted in carbohydrate content of 53.81%, ash content of 0.93%, fiber content of 1.90%, fat content of 23.15%, moisture content of 10.03%, protein content of 12.08%, and a pH of 6.74. The product did not exceed the maximum limits set by the INEN 2085 standard. Conclusions: It was identified that the combination of castilla bean and wheat flour is beneficial for enhancing the nutritional contribution in cookie production, rendering them suitable for human consumption.