Elaboración de galletas de té matcha como fuente adicional de fibra y de antioxidantes
Nowadays, matcha tea is a high quality ingredient due to its dietary fiber and antioxidant content, which lead to the development of a daily intake product such as cookies. In this case three types of flour were used: oat, almond and chia along with three different concentrations of matcha tea (0% w...
- Autores:
-
Gaona Hernández, Juan Pablo
- Tipo de recurso:
- Trabajo de grado de pregrado
- Fecha de publicación:
- 2020
- Institución:
- Universidad de los Andes
- Repositorio:
- Séneca: repositorio Uniandes
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.uniandes.edu.co:1992/51638
- Acceso en línea:
- http://hdl.handle.net/1992/51638
- Palabra clave:
- Galletas
Tú matcha
Antioxidantes
Suplementos dietúticos
Tecnología de alimentos
Ingeniería
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-nd/4.0/
| Summary: | Nowadays, matcha tea is a high quality ingredient due to its dietary fiber and antioxidant content, which lead to the development of a daily intake product such as cookies. In this case three types of flour were used: oat, almond and chia along with three different concentrations of matcha tea (0% w/w, 5% w/w, 10% w/w). In order to verify polyphenol, antioxidant and dietary fiber content a bibliographic research was implemented, providing data from different climatic conditions and processing. To evaluate the main physical properties of the cookies some tests such as moisture, hardness and shelf life were implemented, besides performing viscosity tests for each of the cookie doughs. In order to determinate the market and the customer profile... |
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