Effect of adding pineapple (Ananas commis) flour on the sensory and textural properties of wheat flour (Triticum aestivwn) cookies

Simple item page
AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:37Z
Fecha de publicación2021-01-01
ResumenCookies from wheat flour are one of the most consumed bakery products. Ilowever, as they are deficient in fiber, usually Other ingredients are added to improve the organoleptic and nutritional attributes. In this work, three formulations were followed to prepare wheat flour (WF) cookies with pineapple flour (PF) at 5, 10, and 15\% of substitution. The acceptance level of the cookies was analyzed by: three consumer groups: children, teenagers, and adults. The physicochemical properties and shelf-life were also evaluated. Cookies containing 15 \% of PI/ reached a 16 mg GAF/100 g of total polyphenols. The content of antioxidants remained at acceptable levels after baking. The proximal analysis showed that the ash, fiber, and protein contents in all treatments were significantly higher (p<0.05) than that of commercial samples. Cookies with 5\% Pt/ had the highest level of acceptance in the three consumer groups evaluated. The cookies maintained the sensory characteristics after four weeks of storage. The organoleptic and nutritional properties of the cookies were unproved after adding pineapple flour, Replacing wheat flour by 5-15\% pineapple flour allowed obtaining cookies with an adequate content of protein, fiber, and total polyphenols.es_ES
Doihttps://doi.org/10.24275/rmiq/alim2406es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4433
Idiomaenes_ES
EditorialUNIV AUTONOMA METROPOLITANA-IZTAPALAPAes_ES
RelaciónRevista Mexicana de Ingeniera Quimicaes_ES
URL relacionadohttps://doi.org/10.24275/rmiq/alim2406es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteRevista Mexicana de Ingeniera Quimica
Palabra clavecookieses_ES
Palabra clavetotal phenolses_ES
Palabra clavefiberes_ES
Palabra clavetexturees_ES
Palabra claveacceptabilityes_ES
TítuloEffect of adding pineapple (Ananas commis) flour on the sensory and textural properties of wheat flour (Triticum aestivwn) cookieses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorLopez-Fernandez, M.
AutorMendez-Montealvo, G.
AutorVelazquez, G.
AutorPerales-Torres, A.
AutorSantiago-Adame, R.
AutorCastillo-Ruiz, O.
AutorLopez-Fernandez, M.es_ES
AutorMendez-Montealvo, G.es_ES
AutorVelazquez, G.es_ES
AutorPerales-Torres, A.es_ES
AutorSantiago-Adame, R.es_ES
AutorCastillo-Ruiz, O.es_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número3es_ES
URL relacionadahttps://doi.org/10.24275/rmiq/alim2406
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen20es_ES

Files

Collections

Documentación Cientifica