Desarrollo de una galleta a partir de la sustitución parcial de la harina trigo por la de soja (Glycine max) y la obtenida de la cáscara de maracuyá (Passiflora edulis).

Abstract

The general objective of the present investigation will be to develop a biscuit, partially substituting wheat flour for soybean flour and that obtained from passion fruit peel, the specific objectives will be to physically, chemically and microbiologically characterize the raw material to obtain the methodology most appropriate for the elaboration of the biscuit, to determine the ideal formulation for the elaboration of the biscuit, object of the study, to characterize the physical, chemical, microbiological and sensory characteristics of the biscuit and to determine the cost-benefit of the development of the biscuit. The theoretical framework will contribute to the knowledge of the issues of the use of soybean flour, passion fruit as partial substitutes for wheat flour to achieve a biscuit with better components for the health of consumers. The methodology will be applied with an experimental approach, the type of study will be mixed considering the quantitative characteristics for the cookie according to the NTE INEN 2085 (2005) Standard that will mention the bromatological and microbiological requirements for cookies and the qualitative one will be used in the group focal point that will allow sensory evaluation, using a hedonic scale from 1 to 5, where the sensory panel will be made up of ten people, including students and teachers from the Catholic University of Santiago de Guayaquil. The relevant results will determine the acceptance of the cookie. In conclusion, the physical, chemical, microbiological and sensory characterization of the cookie will adhere to what is established by the aforementioned NTE INEN standard. The cost/benefit will be positive for the development of the project.