Harina de arroz Oryza sativa, quínoa Chenopodium quinoa y avena Avena sativa como alternativa para sustitución de la harina de trigo Triticum en la elaboración de galletas dulces.
| dc.contributor.advisor | Cabanilla Campos, Gabriela | |
| dc.contributor.author | Tamayo Rendón, Ericka Andrea | |
| dc.date.accessioned | 2024-04-25T17:01:16Z | |
| dc.date.available | 2024-04-25T17:01:16Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16311 | |
| dc.description | This bibliographic review details rice flour Oryza sativa, quinoa Chenopodium quinoa and oats Avena sativa as an alternative to replace wheat flour Triticum in the preparation of sweet cookies. The objectives set were to identify the physicochemical, nutritional and organoleptic properties of quinoa and oat rice flour and to detail the cost benefits of incorporating these substitute flours in the food industry. The conclusions determined that the physicochemical properties of rice flour are: moisture content 8.44 ± 3.44%, proteins 9.72 ± 2.23%, ash 0.65 ± 0.55%, fiber 1.58 ± 1.77%, fat 1.66 ± 0.69%, pH 6.41 ± 0.29, and acidity 0.02 ± 0.01%. In the production of cookies, recipes are used with substitutions of wheat flour for rice flour from 15% to 60%. It is recommended to use between 25 and 30% rice flour to achieve a bread with good volume and soft texture; High-quality oat flours can vary in protein, fat, fiber, and other components. The organoleptic properties of oat flour are its sensory characteristics. Oat flours have a mild and slightly sweet flavor with a pleasant and distinctive aroma. The texture of oatmeal varies by grinding and coarse particles. The physical-chemical characteristics of quinoa flour are due to the fact that they have an excellent source of complete proteins. Nutritional quality may vary depending on its protein content. Lipids can influence the durability of the product. The lipid composition influences the durability of the product. Carbohydrates are a source of energy and affect your cooking and texture | es_ES |
| dc.description | This bibliographic review details rice flour Oryza sativa, quinoa Chenopodium quinoa and oats Avena sativa as an alternative to replace wheat flour Triticum in the preparation of sweet cookies. The objectives set were to identify the physicochemical, nutritional and organoleptic properties of quinoa and oat rice flour and to detail the cost benefits of incorporating these substitute flours in the food industry. The conclusions determined that the physicochemical properties of rice flour are: moisture content 8.44 ± 3.44%, proteins 9.72 ± 2.23%, ash 0.65 ± 0.55%, fiber 1.58 ± 1.77%, fat 1.66 ± 0.69%, pH 6.41 ± 0.29, and acidity 0.02 ± 0.01%. In the production of cookies, recipes are used with substitutions of wheat flour for rice flour from 15% to 60%. It is recommended to use between 25 and 30% rice flour to achieve a bread with good volume and soft texture; High-quality oat flours can vary in protein, fat, fiber, and other components. The organoleptic properties of oat flour are its sensory characteristics. Oat flours have a mild and slightly sweet flavor with a pleasant and distinctive aroma. The texture of oatmeal varies by grinding and coarse particles. The physical-chemical characteristics of quinoa flour are due to the fact that they have an excellent source of complete proteins. Nutritional quality may vary depending on its protein content. Lipids can influence the durability of the product. The lipid composition influences the durability of the product. Carbohydrates are a source of energy and affect your cooking and texture | es_ES |
| dc.description.abstract | La presente revisión bibliográfica detalla sobre la harina de arroz Oryza sativa, quínoa Chenopodium quinoa y avena Avena sativa como alternativa para sustitución de la harina de trigo Triticum en la elaboración de galletas dulces. Los objetivos planteados fueron identificar las propiedades fisicoquímicas, nutricionales y organolépticas de la harina de arroz quínoa y avena y detallar los costos beneficios de la incorporación de estas harinas sustitutas en la industria alimentaria. Las conclusiones determinaron que las propiedades fisicoquímicas de la harina de arroz son: contenido de humedad 8,44 ± 3,44%, proteínas 9,72 ± 2,23%, cenizas 0,65 ± 0,55%, fibra 1,58 ± 1,77%, grasa 1,66 ± 0,69%, pH 6,41 ± 0,29, y acidez 0,02 ± 0,01%. En la producción de galletas se usan recetas con sustituciones de harina de trigo por harina de arroz del 15% al 60%. Se recomienda usar entre el 25 y 30% de harina de arroz para lograr un pan con buen volumen y textura suave; las harinas de avena de alta calidad pueden variar en proteínas, grasas, fibra y otros componentes. Las propiedades organolépticas de la harina de avena son sus características sensoriales. Las harinas de avena tienen un sabor suave y ligeramente dulce con un aroma agradable y distintivo. La textura de las harinas de avena varía por molienda y partículas gruesas. Las características físico-químicas de la harina de quinua se deben a que poseen excelente fuente de proteínas completas. La calidad nutricional puede variar según su contenido de proteínas. Los lípidos pueden influir en la durabilidad del producto. La composición de lípidos influye en la durabilidad del producto. Los carbohidratos son una fuente de energía y afectan su cocción y textura. | es_ES |
| dc.format.extent | 40 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2024 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Harina | es_ES |
| dc.subject | Cereales | es_ES |
| dc.subject | Galletas | es_ES |
| dc.subject | Gluten | es_ES |
| dc.title | Harina de arroz Oryza sativa, quínoa Chenopodium quinoa y avena Avena sativa como alternativa para sustitución de la harina de trigo Triticum en la elaboración de galletas dulces. | es_ES |
| dc.type | bachelorThesis | es_ES |
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