Академический Документы
Профессиональный Документы
Культура Документы
2017
RESUMEN
The present study evaluated the effect of the use of the chestnut as a functional food in the
elaboration of the butter of chestnut, Almond butter was developed and analyzed as an
alternative to using chestnuts with lower commercial value. The butter was made following
the proposed process for peanut butter, optimizing the formula through an experimental
design. The evaluation of a sensory panel was the variable response of the design. The optimum
values were salt (0.8%), sugar (0.7%), roasting level (170 C, 20 min), the following results
were obtained: moisture (0.5%), protein (14.5%), fat (65.7%), ash (1.9%), raw fiber (1.1%),
non-nitrogen extract (16.3%), calories ), water activity (0.364), hardness (1.6 N). The
optimized butter was stored in 0.9 mm thick low density polyethylene bags at three different
temperatures (20, 30 and 40 C) for the accelerated lifetime study. Two samples were studied,
one was added ascorbic acid as antioxidant, and it was compared with a sample without
antioxidant. For the production of this product the following operations were carried out:
weighing, soaking, dehydrating, toasting, processing, increasing the sweetener, refrigerating.
Finally this butter can be used to spread, add to a dough and make buttermilk biscuits.
INTRODUCCIN
Las castaas son frutos tpicos de la invierno. Contienen fibras tiles para la
temporada de otoo. Su nombre actividad intestinal.
CASTAA
que el nivel de azcares quede equilibrado, caso de estreimiento puntual, sobre todo, el
lo que hace que con poca cantidad ya que pueda afectar a los deportistas.
CORTAR LA CASTAA
TOSTAR
DESHIDRATA
R
ENJUAGAR
MOLER
RESULTADOS Y DISCUSIN Las variables de nivel de tostado y
sal fueron significativas en la
Anlisis sensorial de las
optimizacin de la mantequilla, un
MANTEQUILL nutritiva :
alto nivel de tostado y un bajo
calidad del producto final, que consiste otras variables como no tuvieron
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