Elaboration of Bread Partially Substituting with Dragon Fruit and Chía Seeds Flour | Chapter 9 | Current Perspectives in Agriculture and Food Science Vol. 4

 The objective concerning this research was the elaboration of money enriched with monster fruit and chia sources flours, as partial substitutes for grain flour and thus impose upon other types of herb flours and provide convertibility savings due to likely lower wheat imports. Ecuador is not a grain-producing country and imports grown amount of this cereal occurring. Dragon fruit is refined on a large scale in Malaysia, Vietnam, Thailand, Israel, and Taiwan. The product has very attractive color and mellow mouth-softening pulp with a angry color edible children embedded in the pulp along with overwhelming nutritive possessions which engage the growers from different parts of the World. The research work was carried out in the Food Processing Plant, Bakery district of the Agrarian University of Ecuador, the physical, synthetic and microbiological analyzes in an certified laboratory, both situated in the city of Guayaquil, Province of Guayas. Three formulations of bread accompanying different replacement percentages (15%, 25%, 30%) were used. In terms of the audiovisual qualities assessed—taste, smell, colour, and texture—the money with a 25% replacement was more palatable.The protein content, humidity and microbiological resolves were carried out on the fruit with the chief sensory acceptability. The money with biased substitution of 30% had a protein content 9.32% and 32.14% moisture. Yeast and coliform microbiological analyses revealed a minimum worth in relation to the maximum granted.

Author(s) Details:

Cáceres Luis,
Universidad Agraria del Ecuador, Guayaquil, Ecuador.

Ahmed El Salous  ,
Universidad Agraria del Ecuador, Guayaquil, Ecuador.

Jesus R. Melendez,
Faculty of Technical Education for Development, Catholic University of Santiago of Guayaquil, Guayaquil, 090615, Ecuador.

Miguel Enríquez-Estrella,
Universidad Agraria del Ecuador, Guayaquil, Ecuador.

Carlos Amador Sacoto,
Universidad Agraria del Ecuador, Guayaquil, Ecuador.

Please see the link here: https://stm.bookpi.org/CPAFS-V4/article/view/10793