EFECTO DE LA SUSTITUCIÓN PARCIAL DE LA HARINA DE TRIGO ( Triticum aestivum L.) POR HARINA DE ARROZ ( Oryza sativa L.) EN LA ELABORACIÓN DE GALLETAS DULCES.

Abstract

The main objective of the research carried out was to evaluate the substitution of wheat flour for rice flour in the preparation of sweet cookies, the bromatological, microbiological and sensory characteristics were evaluated. A completely randomized experimental design (DCA) of one factor was used, with three repetitions per treatment, including a control treatment, where the factor under study was the substitution of rice flour in three different percentages (25, 50 and 75% ) an ANOVA was applied using the Tukey test with a confidence interval of p<0.05. The sensory results were taken to a non parametric statistic using the Kruskall Wallis test as a reference. The commercial rice flour had the following characteristics: moisture 8.848%, fat 0.543%, ashes 0.812%, NDF 32.59%, FDA 14.154% and acidity 0.08538%. The evaluated treatments presented statistical significance and were within the ranges specified by the INEN 2085 Standard for cookies, obtaining average humidity that varied between 3.34 and 5.95%, the pH varied between 6.21 and 6.66% and the protein varied from 3.30 and 5.65%, with statistical significance between the treatments, microbiologically all the treatments presented an absence of microorganisms, being an innocuous product to be consumed. At the sensory level, there was statistical significance in the flavor attribute and general appearance, reaching a greater acceptance by the panelists of T2 that was included in its formulation (50% wheat flour and 50% rice flour). Keywords: bromatological analysis, sensory, cookies, rice flour