Effect of partial substitution of wheat flour with Capparis Scabrida and Punica Granatum peel flour on sensory acceptance of bread

Caldas Canales L.Y.; Gavidia Saldivar F.; Silva-Chuquipoma D.H. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2024) · DOI: 10.18687/laccei2024.1.1.1749

Resumen

In the present study, the nutritional conditions and characteristics of a bread made from wheat flour, partially replaced with Capparis Scabrida flour and Punica Granatum peel flour, are reported. For which 07 treatments were carried out where the Completely Random Block Diagram (DBCA) was used, to choose the best treatments, it was presented to 10 judges specialized in baking and to measure the quality with respect to flavor, smell, color and appearance, the Tukey method was used through analysis of variance (ANOVA). Finally, treatment 07 (95% Wheat Flour, 2.5% Capparis Scabrida Flour and 2.5% Punica Granatum Husk Flour), presented the best nutritional and sensory characteristics, with results of 51.07% in fiber and 34.08mg Eq. Ac. Gallic/100g in total phenols, which according to the National Institute of Health (INS), are optimal characteristics for the food industry. Likewise, the addition of additives is suggested for water retention and, therefore, compliance with the moisture content established by the Technical Health Standard No. 088-MINSA/DIGESA.

Instituciones: Universidad Privada del Norte