Desarrollo de una galleta con harinas de fréjol rojo seco (Phaseolus vulgaris L.) y tusa de maíz tierno (Zea mays L.), sabor a chocolate.

Abstract

The objective of this work was to develop a chocolate flavored cookie based on dried red bean flours and cob corn. A methodology was established for obtaining the flours, the same ones that were analyzed in their quality characteristics; for obtaining the biscuit was worked on based on a reference formula published by Perry, Swanson, Lyon, and Savage (2003) and restrictions were established whose information was entered into the statistical program Design Expert, which generated seven formulations that were processed and then analyzed by a semi-trained sensory panel belonging to a private company located at km. 26 via Durán-Tambo using for the effect the QDA (Quantitative Descriptive Analysis). The sensory results were entered into the software, which according to the restrictions originated the selected formula. This new product was developed together with the witness formula to encourage a comparison. The new cookie was crispier than the control cookie and obtained better percentages of fiber (1.40 %) and protein (4.67 %); in addition, it presented moisture values of 3.26 %, a pH of 5 and 0.1x102 cfu/g of molds and yeasts, complying with the NTE INEN 2085. The selected cookie had a benefit/cost of USD 1.30, that is, for every dollar invested you get USD 0.30 of earning.