Elaboración de harina de ajonjolí (sesamum indicum), para sustituir la harina de trigo en la elaboración de galletas. Riobamba 2014

Abstract

The sesame or sesame is a tiny healthy treasure. It contributes with unsaturated fats, brings iron, calcium, protein, zinc and fiber. It stimulates digestion, increases natural immunity is a good tonic. The present study aimed to replace partially wheat flour with sesame flour in making cookies that brings a large percentage of nutrients. Sesame cookies were conducted in four formulations: 50% of wheat flour, 50% sesame flour. A 60% of wheat flour and 40% of sesame flour. A 70% of wheat flour and 30% sesame. And a formulation of 75% of wheat flour and 25% of sesame flour. When microbiological and chemical composition analysis in the laboratory SAQMIC was made, sesame flour is disclosed that is suitable for human consumption according to INEN 2085: 2005, 0616: 2006 standard. Once the test of acceptability was made the cookie had better acceptability. This was to use a percentage of 60% of wheat flour and 40% of sesame meal. When performing microbiological laboratory analysis SAQMIC according to INEN 085: 2005, 2085: 2005 standard. It was found the product is suitable for human consumption. With the study were obtained cookies made from flour and wheat sesame. It contributes as a nutrient in a diet to help fighting malnutrition in our society. It provides of great nutrients.