Evaluation of a pastry product made with corn flour (zea mays) variety tizate

Abstract

Two formulas of a native pastry product, corn salpor, were made with variations in the ingredients. Its sensory evaluation was carried out at the laboratory scale, with eleven evaluators experienced in the consumption of the product, who issued criteria on the variables: taste, texture, smell and general acceptance, with the help of a hedonic scale of nine categories of liking level, whose extremes ranged from “I am extremely disgusted” to “I like it extremely”. A descriptive statistical analysis was carried out calculating measures of central tendency and dispersion and also, the Wilcoxon test, considering the quality of the matched data test, since the same evaluators tasted both formulas according to their corresponding run. The production costs of salpor were determined, establishing a sale price. The two formulations are to the liking of the surveyed evaluators as demonstrated by the rating given to the variable: general acceptance located in the category of 'I like it very much'. Wilcoxon's test indicated differences in texture and odor in favor of Formula 2, but not in taste and acceptance over Formula 1. The production cost for a 50 gram unit for Formula 1 is USD 0.50, while for Formula 2 it is USD 0.46. The production costs of the flour and the calculated splashes, yielded higher prices than similar products of the market.