Nutritional, texture and sensory prole of cookies from wheat, sorghum and bean

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:34:19Z
Fecha de publicación2017-01-01
ResumenNowadays, cookies are in a real high demand, constituting a substantial sector of the food industry. Considering the importance of a good nutrition and the opportunity to incorporate legumes into baking products as a healthy alternative achieving a better protein balance, it was made a proposal to make cookies based on wheat our, sorghum and beans. The objective of the current work was to elaborate and evaluate wheat our cookies substituted to 10%, 30% and a 100% of sorghum and bean our. Three formulations were prepared for the making of the cookies at 10%, 30% and a 100% of sorghum and bean our and the control sample at a 100% of wheat. The proximal evaluation was made to each of the treatments, as well as the sensorial analysis for the evaluation of color attributes, odor, taste and texture through a hedonic scale of 7 points. The partial replacement of wheat by sorghum 10% - 30% and 10% of bean were the most successful formulations with a protein percentage average of 19 to 23% besides presenting a high score in sensory evaluation. These our combinations could be used in the food industry for the making of cookies with a well nutritional quality, with physical and sensory qualities acceptable for the general population.es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/6096
Idiomaeses_ES
EditorialArchivos Latinoamericanos Nutriciones_ES
RelaciónArchivos Latinoamericanos de Nutriciones_ES
URL relacionadohttps://www.scopus.com/pages/publications/85043304515?origin=resultslistes_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteArchivos Latinoamericanos de Nutricion
Palabra claveBeanes_ES
Palabra claveComposite oures_ES
Palabra claveCookieses_ES
Palabra claveSorghumes_ES
Palabra claveWheates_ES
TítuloNutritional, texture and sensory prole of cookies from wheat, sorghum and beanes_ES
Título alternativoAnálisis proximal, de textura y aceptación de las galletas de trigo, sorgo y frijoles_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorMartínez, Norma Soler
AutorRuíz, Octelina Castillo
AutorCastillejos, Guadalupe Rodríguez
AutorPerales-Torres, Adriana
AutorGonzález Pérez, Ana Luisa
AutorMartínez, Norma Soleres_ES
AutorRuíz, Octelina Castilloes_ES
AutorCastillejos, Guadalupe Rodríguezes_ES
AutorPerales-Torres, Adrianaes_ES
AutorGonzález Pérez, Ana Luisaes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número3es_ES
URL relacionadahttps://www.scopus.com/pages/publications/85043304515?origin=resultslist
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen67es_ES

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