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Información tecnológica

versión On-line ISSN 0718-0764

Resumen

ESTRADA-LOPEZ, Hilda H.; RESTREPO-FLOREZ, Claudia E.  y  IGLESIAS-NAVAS, María A.. Sensorial Acceptability of Bakery and Pastry Products with Incorporation of Dehydrated Fruits and Vegetables as Functional Ingredients. Inf. tecnol. [online]. 2018, vol.29, n.4, pp.13-20. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642018000400013.

A study on consumption preferences of bakery products produced in different locations in Barranquilla -Colombia. Formulations of the most preferred products were done: sandwich-bread (P) and butter cake (PQ) added with mango, guava and pumpkin powder in partial replacement of wheat flour, as a natural source of flavor, vitamins and dietary fiber. The prototypes of P and PQ were subjected to microbiological, physicochemical and sensorial affective test, using a 5-point hedonic scale. The highest sensory acceptability was achieved for bread with pumpkin-mango and cake with pumpkin, based mainly on appearance and taste attributes (p<0.05). Likewise, the prototypes presented an important contribution of dietary fiber, with 20% of adequate intake for the bread and 11% for the cake.

Palabras clave : bakery products; pastry; pumpkin powder; dietary fiber; sensory test.

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