Production of cookies with partial substitution of wheat flour for pole bean and castilla bean flour

Authors

DOI:

https://doi.org/10.51798/sijis.v5i1.725

Keywords:

cookie, flour, pole bean, castilla bean, sensory evaluation

Abstract

Background: The substitution of flours was proposed to determine which is more suitable for cookie production, utilizing the processing of pole and castilla beans. Methods: A randomized design (DCA) was used to create 8 treatments and a control, applying substitution percentages of 10%, 20%, 30%, and 40%. Treatments were sensorially evaluated by a panel of 30 untrained judges, followed by statistical analysis. Results: The treatment containing 40% castilla bean flour and 60% wheat flour was best rated with the following means: 3.70 in color, 3.70 in aroma, 3.77 in taste, and 3.83 in texture. Physicochemical tests resulted in carbohydrate content of 53.81%, ash content of 0.93%, fiber content of 1.90%, fat content of 23.15%, moisture content of 10.03%, protein content of 12.08%, and a pH of 6.74. The product did not exceed the maximum limits set by the INEN 2085 standard. Conclusions: It was identified that the combination of castilla bean and wheat flour is beneficial for enhancing the nutritional contribution in cookie production, rendering them suitable for human consumption.

Author Biographies

Freddy Quiroz Ponce, Pontifical Catholic University of Ecuador, Esmeraldas

Professor at the Pontifical Catholic University of Ecuador Esmeraldas. Agroindustry Program

Allisson Eliana Párraga Bateoja, Pontifical Catholic University of Ecuador, Esmeraldas

Graduate researcher at the Pontifical Catholic University of Ecuador Esmeraldas

Maruja Esmeraldas Ponce Navarrete, High School Margarita Cortes School, Esmeraldas

Graduate from the Technical University of Manabí. Teacher of the Technical High School Margarita Cortes School, Esmeraldas

References

Binder, U. (1997). Manual of legumes in Nicaragua. In Volumes I and II. First Edition. PASOLAC, E.A.G.E.

Butt, M., & Batool, R. (2010). Nutritional and functional properties of some promising legume isolates In Pakistan Journal of Nutrition (Vol. 9, pp. 373-379). doi:10.3923/pjn.2010.373.379

Cadena, C. (2022). Impact, situation and price of wheat in Ecuador. Ámbito Magazine. Retrieved form https://revistaambito.com/impacto-situacion-y-precio-of-wheat-in-ecuador/

Caldas, N. (2021). Preparation of sweet biscuits with partial substitution of wheat flour for raw and pre-cooked bean flour (Cajanun cajan L). Retrieved from Univerdiad Nacional Agraria De La Selva: http://repositorio.unas.edu.pe/handle/UNAS/1913

Cavero, E. (2010). Preparation of fortified biscuits with Phaseolus vulgaris L flour (Castilla Bean) and Bactris gasipaes HBK (Pijuayo) for human consumption. Retrieved from Universidad Nacional De La Amazonia Peruana: http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/1939

Constitution of the Republic of Ecuador. (2011). Art. 13. Official Gazette 449.

Corriher, V., Hill, G., Bernard, J., Jenkins, T., West, J., & Mullinix, B. (2010). Pigeon peas as a supplement for lactating dairy cows fed corn silage-based diets. In Journal of Dairy Science (Vol. 93, pp. 5309-5317). ISSN 0022-0302. doi:https://doi.org/10.3168/jds.2010-3182

De Gouveia, M., Bolivar, A., López, M., Salih, A., & Pérez, H. (2005). Participation of farmers in the selection of genetic materials of beans (vigna unguiculata) evaluated in acidic soils of the Espino Parish, Guárico state (Venezuela). Journal of Latin America, the Caribbean, Spain and Portugal(54), 113-129. Retrieved from: https://www.mapa.gob.es/ministerio/pags/biblioteca/revistas/pdf_Ferti%5CF erti_2007_27_completa.pdf

Diaz, F. (2006). Statistical Designs of Experiments. Universidad Central "Marta Abreu" de Las Villas, Santa Clara. Retrieved from https://dspace.uclv.edu.cu/bitstream/handle/123456789/7525/_La%20Tesis%20Print.pdf?sequence=1&isAllowed=y

Ehlers, J., & Hall, A. (1997). Cowpea ( Vigna unguiculata L. Walp.). Field Crops Research, 53(1-3), 187-204. doi:https://doi.org/10.1016/S0378-4290(97)00031-2

FAO. (1997). Principles for the Establishment and Application of Microbiological Criteria for Food. Retrieved from The Food and Agriculture Organization of the United Nations: http://www.fao.org/3/y1579s/y1579s04.htm

FAO. (2018). Cajanun Cajan. In Our Legumes: Small Seeds and Big Solutions (pp. 31-41). Panama. Retrieved from https://N www.fao.org/3/ca2597es/CA2597ES.pdf

Ferratto, J., & Mondino, M. (2006). Sensory analysis, a tool for quality assessment from the consumer. Agromessage, 16-23.

García, O., Aiello, C., Coromoto, M., Ruiz, J., & Acevedo, I. (2012). Physico-chemical characterization and functional properties of flour Retrieved form Quinchoncho grains (Cajanus cajan (L.) Millsp.) subjected to different processing. UDO Agricultural Scientific Journal, 12(4).

Gonzalez, D., & Valencia, F. (2013). Evaluation of the performance of fat substitutes and sweeteners in the formulation of light biscuits. Journal of Engineering and Technology., 2(1), 8-17. Retrieved form https://docplayer.es/37640433-Articulo-original-evaluacion-del-behavior-of-fat-substitutes-and-sweeteners-in-the-formulation-of-light-biscuits-1.html

Hernández, A., García, D., Calle, J., & Duarte, C. (2014). Development of a sweet cookie with toasted and ground sesame seeds. In Chemical Technology (Vol. XXXIV). Santiago of Cuba Cuba. Retrieved from https://www.redalyc.org/articulo.oa?id=445543783003 INEN. (2005). Pastry product biscuits. INEN 2085 standard requirements.

Ecuadorian Institute for Standardization. Organic Law of the Food Sovereignty Regime [Law]. (December 27, 2010). Art. 1; Art. 3 [Title 1]. Official Gazette Supplement 583. Retrieved from Registry Official Supplement 583: http://www.fao.org/faolex/results/details/es/c/LEX-FAOC088076/

Líderes. (2019). The baking industry is growing. Recovered of https://www.revistalideres.ec/lideres/industria-panificadora-crecimiento- ecuador-production.html

Martinez, V. (2013). Methods, techniques and research instruments. Retrieved January 06, 2022, from https:// www.academia.edu/6251321/M%C3%A9todos_t%C3%A9cnicas_e_ instrumentos_de_investigaci%C3%B3n

Méndez, L. (2020). Food Analysis Practice Manual. Xalapa-Veracruz University Veracruz. Retrieved from https://www.uv.mx/qfb/files/2020/09/Manual-Analisis-de-Alimentos-1.pdf

Mendoza, H., López, J., & Mejía, N. (2013). INIAP 462 and INIAP -463: High-yielding cowpea varieties for the Ecuadorian coast. Portoviejo, Ecuador: INIAP, Portoviejo Experimental Station, Horticulture Program. Retrieved from http://repositorio.iniap.gob.ec/handle/41000/1122

Morán, G., & Alvarado, D. (2010). Research methodology. In Research Methods (p. 8). Pearson. Retrieved December 12, 2021, from https://mitrabajodegrado.files.wordpress.com/2014/11/moran-y- Alvarado-Research-Methods-1st.pdf

Navarro, C., Restrepo, D., & Pérez, J. (2014). Pigeon pea (Cajanus cajan) is an alternative in the food industry. Biotechnology in the Agricultural and Agroindustrial Sector, 12(2), 197 - 206. Retrieved of: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S1692- 35612014000200022&lng=en&tlng=en

Ospina, J. (1995). Agricultural production 1. First reprint (pp. 128-130). Santa Fe de Bogotá, D.C., Colombia.

Pantoja, J., Avilés, T., & Vera, S. (2018). Feasibility of using tubers as raw material for the production of biscuits. Entrepreneurship TES, 2(1), 35-52. doi:https://doi.org/10.33970/eetes.v2.n1.2018.36

Peralta, E., Peralta, F., & Peralta, H. (2019). Fun and games with beans in Ecuador, Peru and Bolivia. Quito, Ecuador. Retrieved from http://repositorio.iniap.gob.ec/handle/41000/5546

Regulations on the registration and sanitary control of food. (2013). Article 10. Registration Official 896. Retrieved from Registration Official 896: https://www.controlsanitario.gob.ec/wp- content/uploads/downloads/2013/11/REGULATION-OF-REGISTRATION-AND- CONTROL-SANITARY-OF-FOOD.pdf

Saladin, F. (1990). Cultivation of pigeon peas. In Fundación Desarrollo Agropecuario, INC. Technical Bulletin 003. Santo Domingo, Dominican Republic. Retrieved from http://www.cedaf.org.do/publicaciones/guias/download/guandul.pdf

Saxena, K., Kumar, R., & Sultana, R. (2010). Quality nutrition through pigeonpea: a review. In Health (Vol. 2, pp. 1335-1344). doi:10.4236/health.2010.211199

Siddhuraju, P., & Becker, K. (2007). The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts. In Food Chemistry (Vol. 101, pp. 10-19). doi:https://doi.org/10.1016/j.foodchem.2006.01.004.

Tan, J., Vera, G., & Oliveros, R. (2008). Types, Methods and Strategies of Scientific Research. Thought and Action . Retrieved of http://www.imarpe.pe/imarpe/archivos/articulos/imarpe/oceonografia/adj_m odela_pa-5-145-TAM-2008-INVESTIG.pdf

Timko, M., Rushton, P., Laudeman, T., Bokowiec, M., Chipumuro, E., Cheung, F., & Chen, X. (2008). Sequencing and analysis of the gene-rich space of cowpea. In BMC Genomics (Vol. 9). doi:https://doi.org/10.1186/1471-2164- 9-103

Valladares, C. (2010). Taxonomy and Botany of Grain Crops. Retrieved from http://institutorubino.edu.uy/materiales/Federico_Franco/6toBot/unidad-iitaxonomy-botany-and-physiology-of-grain-crops-August-2010.pdf.

Vargas A, Y. R., Villamil L, O. E., Murillo P, E., Murillo A, W., & Solanilla D, J. F. (2012). Physicochemical and nutritional characterization of cowpea bean flour Vigna unguiculata L. grown in Colombia. Vitae, 19(1), S320-S321. Retrieved from https://www.redtolyc.org/articulo.oa?id=169823914099

Vasquez, I. (2015). Verification of the shelf life of "Marquesitas" brand biscuits made by Alicorp S.A.A. by comparison with the Technical Sanitary Standard N° 088-MINSA/DIGESA. V01. Retrieved form Thesis (Engineer Agro-industrial and Industries Food): http://repositorio.unp.edu.pe/handle/UNP/405.

Downloads

Published

2024-01-29

How to Cite

Quiroz Ponce, F., Párraga Bateoja, A. E., & Ponce Navarrete, M. E. (2024). Production of cookies with partial substitution of wheat flour for pole bean and castilla bean flour. Sapienza: International Journal of Interdisciplinary Studies, 5(1), e24006. https://doi.org/10.51798/sijis.v5i1.725

Issue

Section

Applied Sciences - Original Articles