Desarrollo de una galleta a base de harina de zapallo (Cucurbita tetsukabuto) endulzado con Stevia.

Abstract

During the search for new inputs and raw materials in the preparation of foods that have a higher protein level or even in the improvement of production costs, in order to give the final consumer a new and innovative product, pumpkin flour has been considered as a possible new option. In this occasion several factors were evaluated such as its nutritional contribution and the cost of producing cookies based on pumpkin flour. The ripe pumpkin was the type of pumpkin used because compared to the tender pumpkin the amount of flour obtained was higher. To improve its flavor and at the same time reduce the amounts of sugar for the client, Stevia was used as a sweetener. At the end of the evaluation, it was verified if all the respective NTE INEN 2085 regulations were accomplished and if it could be commercialized in the future at a national level in supermarkets and pastry shops. In addition, the Design Expert 11 tool was used to design the most appropriate formulas according to the parameters, in order to later verify their feasibility and compliance with the standards suitable for human consumption of the biscuit based on ripe pumpkin flour.