CALIDAD BROMATOLÓGICA Y SENSORIAL DE UN SNACK A BASE DE HARINAS DE ALGARROBA ( Ceratonia siliqua) Y SOJA ( Glycine max)

Abstract

The objective of this research was to evaluate the bromatological and sensorial quality of a snack based on carob (ceratonia siliqua) and soybean (glycine max) flours, implementing different levels of carob and soybean flour. A completely randomized design with a factorial arrangement with 3 treatments and 3 replicates of each treatment was used. The percentages of flours were (20% carob and 60% soy) for treatment T1, in treatment T2 it was used (40% carob and 40% soy) and for treatment T3 it was used (60% carob and 20% soy). An evaluation was carried out for bromatological parameters (moisture, fat, ash and peroxide index meq O2/kg (in the extracted fat)) and microbiological parameters (Standard plate count cfu/g, Molds cfu/g, E coli cfu/g) in all treatments according to the parameters established by the NTE INEN 2 561 (2010) standard. The sensory panel was carried out by a group of 30 untrained panelists whose results were evaluated by means of the InfoStat program, using the Kruskal-Walli’s test method: it allows determining the significant difference in the degree of acceptability with 0.05% of probability, according to the degrees of freedom (df) of the error. In the analysis of variance with Tukey's honesty test at 0.05%, it was shown that there was a significant difference (p<0.05) between the treatments with respect to moisture, fat, ash and peroxide index meq O2/kg (in the rendered fat). The microbiological results showed that all treatments met the minimum limits established by the NTE INEN 2 561 (2010) standard. The sensory analysis showed that the T3 treatment presented better acceptance in the parameters evaluated. It was determined that the concentrations of carob and soy flour have a positive effect on the physicochemical, microbiological and sensory quality of a snack. Keywords: carob, soy, flour, snack.