Elaboración de harina de zanahoria blanca para utilizar en productos de panificación y definir niveles de aceptabilidad

Abstract

White carrots have high starch content (63.72%), carbohydrate (84.72%), and fiber (3%) and a low fat and protein content marking feasible its industrialization because of its taste. White carrot was selected in order to develop flour and test new formulations to include carrot flour in bread to get their nutrients. In the obtaining of white carrot flour was determined its drying parameters and performance, also was analyzed their physic-chemical and microbiological according to the standard 14:9958 RTCR. Breads were prepared with different inclusion percentage (0%, 10%, 20% and 30%) and the requirements established in accordance with standard bread INEN 95:1970. Acceptability tests were performed and the product was applied to the 9-point hedonic scale for students of the School of Gastronomy, Faculty of Public Health of the Polytechnic School of Chimborazo. The values of the properties of the flour and adjusted to the standard exception of ashes (9.97%) and acidity (0.593%) were higher than the standards, because of the greater amounts of minerals in white carrots. The results of the bread also adjust well to the exception rule of total solids (82%-87%) so it is beneficial, because for more total solids less water and longer product life. Microbiological results were satisfactory. The bread including 30% obtained a score between “like moderately” and “I like”, showing a good acceptance by the individuals.