Desarrollo de la composición óptima del pan de dulce y de sal utilizando ingredientes tradicionales

Abstract

Multivartiate statistics were applied to develop two types of bread with non-classical ingredients, respectively sweet and salty bread. Several combinations of eleven variable gradients, such as zambo seeds, peanuts, quinoa, brown sugar and banana flour, were mixed in such a way that the acceptance level of both breads was minimum 0,97 out of 1 points. The limits and condition of the ingredients, and the procedures were determined based on theoretical considerations and preliminary experimental results. In an initial phase the factorial model of Plackett-Burman was applied enabling the reduction of experiments from 2059 to 14, for each type of bread. Every step of the process was evaluated with an expert panel adopting surveys of acceptation of organoleptic characteristics, cost and the public willingness to buy. The relevant ingredients were respectively for the sweet bread mermelade of figs and nuts, while peanuts for the salt bread. In a subsequent phase the significant ingredients were optimized to maximize the composition of both bread types. In the evaluation by the public the sweet bread scored and acceptance level of 90%, whereas the salt bread gained a score of 78%.