Elaboración de productos de panificación con nance (Byrsonima crassifolia [L.] Kunth) Adrián Matildes-García* y Yoja T. Gallardo-Navarro
Preparation of baking products using nance (Byrsonima crassifolia [L.] Kunth)
Palabras clave:
nance, galletas sin azúcar, propiedades nutricionales, evaluación sensorialResumen
La pulpa y harina de pulpa de nance se obtuvieron a partir de frutos provenientes del Estado de Morelos. Se elaboraron galletas sin azúcar con diferentes porcentajes de sucralosa. Posteriormente, se elaboraron galletas sin azúcar con harina de pulpa evaluando su factor galletero y aporte energético comparándolos con galletas con azúcar. Finalmente, se elaboraron galletas sin azúcar tipo sándwich con diferentes porcentajes de pulpa evaluando su factor galletero, aporte energético y su aceptación entre los consumidores. Las galletas sin azúcar con 1 % de sucralosa y 10 % de harina de pulpa mejoraron su aptitud galletera y redujeron su aporte energético en 12 %. Las galletas sin azúcar tipo sándwich con 30 y 40 % de pulpa de nance mejoraron su aptitud galletera, redujeron su aporte energético en 34,2 y 47,1 %, respectivamente, con una aceptación entre los consumidores del 95 %.
Palabras clave: nance; galletas sin azúcar; propiedades nutricionales; evaluación sensorial.
ABSTRACT
Preparation of baking products using nance (Byrsonima crassifolia [L.] Kunth)
The pulp and the flour of nance pulp were obtained from fruit from the State of Morelos. Unsweetened cookies were made with different percentages of sucralose. Subsequently, unsweetened cookies were prepared with flour of nance pulp, evaluating their cookie factor and energy intake comparing them with sugar-based cookies. Finally, unsweetened cookies were prepared with different percentages of nance pulp, evaluating their cookie factor, energy intake and their acceptance among consumers. Unsweetened cookies with 1% sucralose and 10% flour of nance pulp improved their cooking ability and reduced their energy intake by 12%. Sandwich-unsweetened cookies with 30 and 40% of nance pulp improved their biscuit capacity, reduced their energy intake by 34.2 and 47.1%, respectively, with 95% consumer acceptance.
Keywords: nance, unsweetened cookies, nutritional properties, sensory evaluation.
