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dc.contributor.advisorPérez-Muñoz, Fernando
dc.contributor.authorRuiz Meneses, Luis Enrique
dc.date.accessioned2018-11-14T19:02:37Z
dc.date.available2018-11-14T19:02:37Z
dc.date.issued2011
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1303
dc.description.abstractBreads were formulated and evaluated using composite cassava-wheat flour. Cassava flour used, enriched with gluten, came from 3 different sources (commercial cassava flour, peeled cassava flour and unpeeled cassava flour) and 4 levels of substitution (12.5%, 25% 37.5% and 50%) were used for the preparation of breads. The breads were compared to a control prepared in 100% wheat flour. Flours were evaluated in terms of proximate composition, sorption isotherm and color; finding that they all met the minimum requirements for use in bread making. Prepared bread doughs were evaluated in terms of growth. Significant differences (p ≤ 0.05) among the masses developed with substitutions of 25%, 37.5% and 50% compared to control. In assessing the variables pH and Aw, no significant differences were found between treatments compared to the control. Breads were analyzed physically in terms of growth, growth rate, specific volume, weight loss during baking, texture and color. For each of these parameters, significant differences were found when compared to the control, particularly at levels of 37.5% and 50%. The control treatments were similar to breads made with cassava flour substitutions of 12.5 and 25%. When performing chemical analysis, significant differences were found in fiber and ash content, with breads containing 37.5% and 50% cassava exhibiting the highest compared to the control. No significant differences were evident in terms of Aw of the loaves and appearance of mold growth, the latter being about day 11. Sensory analysis reported that preferred breads, not including the control, were prepared with 12.5% of peeled cassava flour followed by formulations at 25%.
dc.description.abstractSe formularon y evaluaron panes utilizando harinas compuestas de yuca – trigo. Las harinas de yuca usadas, las cuales fueron enriquecidas con gluten, provenían de 3 fuentes diferentes (harina de yuca comercial, harina de yuca sin cáscara y harina de yuca con cáscara) y se utilizaron 4 niveles de sustitución (12.5%, 25%, 37.5% y 50%) para la elaboración de los panes. Los panes fueron comparados con un control, el cual se elaboró de harina de trigo 100%. Se evaluaron las harinas originales en cuanto a su composición proximal, isoterma de sorción y color; encontrando que todas ellas cumplieron con los requisitos mínimos para ser usadas en panificación. Las masas elaboradas se evaluaron en cuanto a crecimiento de la masa, encontrándose diferencias significativas (p≤0.05) entre las masas desarrolladas con sustituciones de 25%, 37.5% y 50%, con respecto al control. Al evaluar las variables pH y Aw, no se evidenciaron diferencias significativas al compararla con el control. Los panes fueron analizados físicamente en cuanto a crecimiento, porcentaje de crecimiento, volumen específico, pérdida de peso durante el horneado, textura (dureza y esponjosidad) y color. En cada uno de estos parámetros analizados se encontraron diferencias significativas al compararlos con el control, generalmente con los niveles de 37.5% y 50%. Los tratamientos más parecidos al control fueron los panes elaborados con las harinas de yuca en las sustituciones de 12.5 y 25%. Al realizar el análisis químico, las diferencias significativas se encontraron en las variables de fibra y ceniza, siendo los panes de harinas de yuca con sustituciones de 37.5% y 50% las que presentaron valores altos al compararlos con el control. No se evidenciaron diferencias significativas en cuanto a Aw de los panes y día de formación de mohos, siendo este aproximadamente al día 11. El análisis sensorial realizado reportó que los panes con mayor preferencia, sin contar el control, fueron los elaborados con harina de yuca sin cáscara 12.5%, seguido de los elaborados con 25%.
dc.language.isoesen_US
dc.subjectPan fermentadoen_US
dc.subjectYucaen_US
dc.titleElaboración de pan fermentado a partir de harina de yucaen_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2011 Luis Enrique Ruiz Meneses.en_US
dc.contributor.committeeGonzález, Agenol
dc.contributor.committeeRodríguez, María
dc.contributor.committeeNegrón de Bravo, Edna
dc.contributor.representativeCalcagno, Bárbara
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationSemesterFallen_US
dc.description.graduationYear2011en_US


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