TY  - JOUR
Y1  - 2018///
EP  - 10
KW  - baked products
KW  -  cocoa Nacional Arriba
KW  -  cocoa CCN 51
KW  -  flour
KW  -  sensorial characteristics
JF  - Italian Journal of Food Science
AV  - public
PB  - Chiriotti Editori
N2  - This research is carried out as an alternative for the bakery industry when looking for new sources of vegetable flour to be used in the preparation of breads and cookies, because the wheat production in Ecuador is not enough. On the other hand, the cocoa industries in the country  produce  a  high  quantity  of  cocoa  shells  that  are  considered as  agroindustrial waste,  which  come  from  the  two  main  varieties  of  cocoa,  Nacional  Arriba  and  CCN51. That is why, as a product of the grinding of these husks, flour was obtained that was used for  the  production  of  breads  and  biscuits  with  different  dosage percentages  based  on various  bibliographical  sources  and  the  authors'  own  experiences.  In  the  case  of  the breads, the dosage used was 10% and 20%, while for the cookies a dosage of 70% and 80% was applied. Both the breads and the cookies were evaluated fortheir sensorial quality, by means  of  untrained  judges  using  a  hedonic  scale  from  1  to  5.  The  results  confirm  a  high sensory quality in the cookies compared with the sensory quality obtained in the breads.
TI  - Sensorial Quality ofBreads and Cookies Prepared with Flour from The Shells of Two Varieties of Cocoain Ecuador
A1  - El Salous, A
A1  - Pascual Barrera, Alina Eugenia
SP  - 1
UR  - http://repositorio.unini.edu.mx/id/eprint/2258/
ID  - uninimx2258
ER  -