Dry mix formulation for breakfast

Abstract

Cuban market a dry blend is marketed similar to arepa, but the dough preparation requires the addition of oil and fresh egg and milk. The aim of this work was to obtain a dry mix formulation for breakfast with the addition of whole egg and milk powder, from the aforementioned formula was taken as a standard. 25 formulations were evaluated using a mix design obtained with the D-Expert. The response variables were: rheological properties (viscosity of the mass, diameter and hardness of a piece), nutritional value (protein, fat, carbohydrates and minerals) and sensory evaluation. We obtained four solutions optimized for rheological variables, and a formulation was selected for having the lowest hardness (131.52 N) for diameter values (5.58 to 6.60 cm) showed no statistically significant difference between them (p ≤ 0.05). The new formulation was greater acceptance that pattern, mainly due to the texture, color and smell. His characterization indicated that is a product of high nutritional value and more energy intake of proteins and fats.