Elaboración de pan con incorporación de harina de pulpa de coco y nibs de sacha inchi (Plukenetia volubilis L.)

Abstract

The research covered ground the survey to sensory and physicochemical characteristics of the bread make with coconut pulp flour and sacha inchi’s nibs. Hence, ten formulations and a control were conducted to evaluate the sensorially until to obtain the best two formulations; were those that contained 12.5% of coconut pulp flour with 7.5% (T4) and 12.5% (T5) of sacha inchi’s nibs, of which they highlighted their aroma, texture and volume-symmetry attributes. Also, the physicochemical properties such as moistness were statically the same (22.9% - 24.44%) as the control; on the contrary, the acidity, volume and specific volume were different from this. The pH value and the apparent density were similar between the control and T4 but different to the T5; although, the water absorption and gas retention indices between T4 and T5 were lower than the control and subjective water absorption capacity was highest in the control. In the end, the farinographic analysis of the doughs determined an increase in the percentage of water absorption (69%); a decrease in the development time (4.3 minutes), causing less stability to the dough (2.4 minutes) and increased the tolerance index (129.7 UF).

Keywords

• bread
• sensory evaluation
• main components
• farinographic analysis
• coconut-pulp flour