EVALUACIÓN DE LAS CARACTERÍSTICAS NUTRICIONALES Y SENSORIALES DE GALLETAS A BASE DE HARINA DE CHÍA (Salvia hispánica) Y CÁSCARA DE TUNA (Opuntia ficus- indica) .

Abstract

Andean seeds, as well as agro-industrial residues, have great nutritional potential that must be exploited in the food industry. The objective of the present study was to evaluate the nutritional and sensory characteristics of cookies based on chia flour and prickly pear peel. A completely randomized experimental design with a 1x3 (AxB) factorial arrangement was used. Four treatments T1 (20% HCl + 15% HCT), T2 (20% HCl + 20% HCT), T3 (20% HCl + 25% HCT) were applied, including the control (T0), bromatological, functional, microbiological, texture and sensory profile, for the comparison of averages, the Dunnett and Kruskal Wallis test was used at 0.05% significance. The proximal composition of HCh and HCT was evaluated, obtaining the following results; protein 2.64±0.14% - 1.49±0.02%; humidity 7.84±0.08% - 10.06±0.05%; ash 5.21±0.03% - 12.94±0.03%; MS 92.15±0.08% - 89.93±0.06%; fat 21.14±0.13% - 0.65±0.01%; crude fiber 38.44±0.03% - 29.34±0.03%; ELN 24.71±0.13% - 45.49±0.06% and energy 2.99±0.00 - 1.93±0.00 Kcal/g. In the variables of nutritional compounds and TPA, all the treatments presented a p<0.05%, with respect to the sensorial analysis the odor and flavor attribute showed a p<0.05% on the contrary, color, texture and general appearance were not statistically different from each other, with the exception of the Staphylococcus aureus microorganism, all the products presented microbiological stability within the INEN 2085 standard. The T3 treatment presented better properties in; Total Phenols 664.49±1.83 mg Gallic Acid Equivalent / 100 g, Total Flavonoids 118.78±0.05 mg Quercetin Equivalent / 100 g, AA DPPH 152.65±0.07 µmol Trolox Equivalent / 100 g, AA ABTS 612.41±8.42 µmol Equivalent to Trolox / 100 g, hardness 36.90±0.74 N, stickiness 0.00385±0.00 kg m2 s-2 and gumminess 43.78±0.59 N, at an organoleptic level, untrained tasters showed better acceptance of the control treatment. HCh and HCT can be used in the formulation of cookies since they improve nutritional and functional properties, however, it is recommended to use lower concentrations since higher values affect consumer perception at a sensory level.