Desarrollo de tortilla con sustitución parcial de harina de trigo por harinas de jícama (Smallanthus sonchifolius) y cáscara de haba (Vicia faba).

Abstract

The tortilla is a variation of massive consume food very handy and with a great acceptance since that is affordable and perfect to making products with non-conventional flours and generally made with wheat semolina and water. The objective of the present investigation is evaluating the effect of protein, moisture, ash content and sensory characteristics in the elaboration of a tortilla, partially substituting wheat flour for jicama flours and bean peel. For the design of the mixtures, a completely randomized design (DCA) was used in a factorial arrangement of 3k A (jicama flour) x B (bean husk flour) x C (wheat flour) with 3 replicates, resulting in 14 treatments. For this research, randomized samples will be taken from the 81 experimental units of the tortillas with partial substitution of wheat flour for the defined percentages of jicama flour (10 – 30 %), been peel (10 – 20 %) and wheat (15 – 30 %) subsequently an ANOVA will be performed with a sigma of 0.05, comparison of means by Tukey. For the selection of the best formulation, the best results of physical, chemical, microbiological and sensory properties will be considered. The benefit/cost analysis will demonstrate the viability of the project.