Desarrollo de pasta Fettuccine con sustitución parcial de la harina de trigo por harinas de achojcha (Cyclanthera pedata) y cascarilla de cacao (Theobroma cacao L.).

Abstract

Pasta is a mass consumption food with high acceptability and versatility due to its low cost around the world and it is perfect for making products with nonconventional flours since it is generally made with wheat semolina and water. The objective of this research is to develop fettuccine pasta with partial substitution of wheat flour for achojcha flours (Cyclanthera pedata) and cocoa husk (Theobroma cacao L.) in order to provide information on raw materials to make products. In, their benefits for human consumption and diversify its use in the food industry. Four levels of substitution (10, 15, 20, 25%) and a control (100 % wheat flour) will be used, thus obtaining 17 formulations. A completely randomized block design will be used with 17 treatments and 4 repetitions, giving a total of 68 samples. The selection of the best performance will be made through a tasting panel made up of trained panelists, who will evaluate attributes such as color uniformity, texture of the noodle, smell and flavor, in the same way the best formulation will be checked by physical, chemical, microbiological and rheological analyzes to corroborate compliance with the requirements established by the various quality standards. The final product is expected to have sensory characteristics similar to conventional products.