Browsing by Author "Moreano Téran, Nancy Fabiola"

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    Sustitución parcial de sémola de Trigo (triticum durum, t) por harina de Zanahoria blanca (arracacia xanthorrhiza) para elaborar pasta saborizada con extracto de apio (apium graveolens)”
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi: (UTC), 2024-08) Cabascango Llumiquinga, Jenifer Leonela; Calvopiña Reisancho, Katherine Nicole; Moreano Téran, Nancy Fabiola
    The objective of this research work was to develop a fettuccini-type noodle pasta by partially replacing wheat semolina with white carrot flour (Arracacia xanthorrhiza) and incorporating celery extract (Apium graveolens), to evaluate the functional, proximal, nutritional and microbiological properties of the best treatment. The study was carried out in a completely randomized block design DBCA with a factorial arrangement A * B + 1, where three levels of substitution of wheat semolina by white carrot flour were evaluated in concentrations of (20%, 40%, and 60%) and three concentrations of celery extract (3%, 5%, and 8%) For this, the cooking time, the swelling percentage and the degree of disintegration were evaluated, obtaining t₄ as the best treatment (substitution of white carrot flour of 40% and celery extract 3) obtaining a cooking time of 8.29 min, swelling percentage 39.13% and degree of disintegration 18.25% , these results were compared with different studies carried out on partial substitutions of noodles. In the sensory evaluation, DBCA was applied and attributes such as color, odor, flavor, caking, stickiness, firmness and general acceptability of the product were considered. For this evaluation, a panel of 20 untrained tasters was carried out. This treatment presented an optimal balance between functional and sensory properties, achieving a pasta with a firm but not hard texture, suitable for consumption. In addition, the proximate analysis of the best treatment revealed a moisture content of 4.2%, total protein of 11.6%, fat of 3.78%, dietary fiber of 11.8%, ash of 2.75%, carbohydrates of 66%, which contributes to a healthy nutritional profile. In microbiological terms, the final product complied with the regulations established by the Ecuadorian Technical Standard NTE INEN 1375:2000 for pasta, ensuring food safety and quality. Furthermore, the analysis of the mechanical properties showed that the pasta obtained with this formulation maintained its cohesion and firmness. The research shows that it is possible to partially replace wheat semolina with white carrot flour and add celery extract in the preparation of pasta, obtaining an alternative product with nutritional value for the consumer.