Sustitución parcial de harina de trigo (Triticum aestivum L.) por la de arroz (Oryza sativa L.) y la obtenida del fréjol mungo (Vigna radiata) para la elaboración de fideos tipo espagueti.

Abstract

Pasta is a food of mass consumption in the country due to its characteristics such as flavor, cooking time, versatility, and affordable costs. The purpose of this research was to develop a spaghetti-type noodle, partially replacing wheat flour with rice flours and mung beans with 5, 10, 15, 20 and 25% respectively, with the aim of creating a pasta of high protein value thanks to its amino acid composition. The mung bean flour that was obtained was characterized physically and chemically. For its production, several operations were carried out such as selection, cleaning, soaking, drying and grinding; achieving as a result a yield of 62.11%. Through the Software Design Expert 11 it was possible to obtain the best formulation based on sensory analysis, the combination was 20% mung bean, 20% rice and 27.96% wheat flour, which was performed the physical, chemical, microbiological, and amino acid composition, the results were 10.04% moisture, 12.91% protein, absence of Staphylococcus aureus and molds and yeast, thus achieving a paste that meets the parameters indicated by the INEN standard for this type of product. The selected noodle had a profit / cost of USD 1.30, which indicates that for each dollar that is invested a profit of USD 0.30 is obtained, which proves to be feasible.