Vol. 3 No. 2 (2022)
Published
2023-01-12
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Jurado Cortes, N. B., Quintana Fuentes, L. F., Quintero, L. A., León Virgûez, C., & Gutiérrez Rodríguez, M. L. (2023). The Biscuit Factor In Products Added With Amaranth Flour . Documentos De Trabajo ECBTI, 3(2). https://doi.org/10.22490/ECBTI.6513
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The Biscuit Factor In Products Added With Amaranth Flour

DOI: https://doi.org/10.22490/ECBTI.6513
Section
Artículos
Norma Beatriz Jurado Cortes
Lucas Fernando Quintana Fuentes
Luz Angélica Quintero
Carolina León Virgûez
Martha Lucía Gutiérrez Rodríguez

The main aim of this study is to determine how the physicochemical characteristics of biscuit-type baked products are affected by the addition of amaranth flour, specifically regarding the biscuit factor which is a condition of acceptance of the product by the consumer, that provides food with a higher nutritional value. To determine the biscuit factor, three formulations with different percentages of amaranth flour were prepared and compared with two different types of wheat flour to establish whether amaranth increases the biscuit aptitude of the products. The results obtained were conclusive since the mixtures of flours reported excellent biscuit factors that increased the greater the amount of amaranth flour added, these results compared with the products made with wheat flour indicating that amaranth confers superior characteristics to the developed into a cookie made in the traditional way.

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