Adición de Subproducto de Guayaba (Psidium Guajava) y su influencia en las características del pan

Abstract

Abstract: The purpose of this project was to evaluate the effects of the partial addition of guava by-product (Psidium guajava) on the physical characteristics of bread, trying to establish the contribution of flavonoids and volume variations. Partial substitutions of 15, 20, 30% of wheat flour (Triticum spp) for guava by-product flour were evaluated. It was determined that the higher the percentage of guava by-product addition, the lower the volume of bread. In the same way, the sensory evaluation was carried out to determine the product of greater acceptability. Through a statistical analysis, bread with 30% by-product was selected as the most suitable for the purposes of the study. In relation to the determination of flavonoids, the results obtained indicate that bread with guava by-product provides an average amount of 0.51 mg equivalent to quercetin / g sample, while the by-product has 1.46 mg equivalent to quercetin / g sample.