PEDRO RUIZ GALLO

UNATIONAL UNIVERSITY

FACULTY OF CHEMICAL ENGINEERING

AND FOOD INDUSTRIES

PROFESSIONAL SCHOOL OF ENGINEERING

FOOD INDUSTRIES

INVESTIGATION PROJECT

TITLE OF THE PROJECT:

EVALUATION OF THE ACCEPTABILITY OF BISCUITS FORMULATED FROM

WHEAT FLOUR, GARBANZO AND LUCUMA

AUTHOR:
SANCHEZ CAJO KELLY
MAXIMO ROMAN KORAIMA

LAMBAYEQUE PERU -2017

I. ASPECTS OF INFORMATION

1. PROBLEMATIC REALITY

1.1 Problem approach

For more than 20 years, worldwide efforts have been made to reduce the dependence of
food on wheat consumption and improve the nutritional quality of wheat products. This
has led to the study of replacements of part of wheat flour by flour of other plant species
for the production of bread, pasta, cakes and cookies without adversely affecting the quality
of the product.

Research on milling and baking has shown that it is technically possible to substitute, at least
in part, wheat flour with corn flour, sorghum, millet, yucca or some legumes such as beans,
chickpeas or lentils.
Many of the researches have focused on the taste and flavor of such composite flours to
make bread, and in recent years have diversified study products including cakes, pastries
and biscuits. Although it is still necessary to analyze the economic aspects of such
substitution in addition to the nutritional or functional advantages that these products can
provide.

In Latin America several countries have conducted research on composite flours, but only
Brazil uses a mixture of maize flour and cassava (FAO, 2001). There they found that the
inclusion of corn flour in wheat bread is limited to a maximum of 10 or 20%, otherwise
bread quality would be unacceptable to consumers.

Therefore, this work focuses on the preparation of cookies made with chickpea and lucuma
flour to increase the nutritional value of wheat flour. For this, Engineering tools must be
used to respond to these challenges, in addition to satisfying the needs of the consumer and
obtaining the optimum organoleptic properties.

1.2 Formulation of the problem

What will be the formulation that allows to obtain cookies of high acceptability in cookies
formulated from wheat flour, chickpea and lucuma?

1.3 Rationale and importance of the study

Wheat is a key cereal in human food. Due to the population increase, its demand has been
growing and the industries that depend on it have been forced to find complementary raw
materials to produce their products. Similarly, bread products such as bread and biscuits are
universally accepted foods, so they may be a suitable medium for protein supplementation.

Due to the above, it has been sought to increase the protein content of bakery products
with unconventional sources such as soybeans, chickpeas, sorghum, among others. Based on
the fact that legume flour, due to its amino acid composition and fiber content are the ideal
ingredients to improve the nutritional value of bakery products.

On the other hand, the interesting thing about the cereal-legume combination makes
people less dependent on animal products, which are expensive to produce and buy.

Cereals are characterized by having proteins of moderate biological quality, since they
generally have limiting essential amino acids like methionine, tryptophan and lysine. Wheat
is considered a source of incomplete proteins because it does not have the eight essential
amino acids at adequate levels (the case of lysine), so when combined in adequate
proportions with legumes, such as chickpea and lucuma, can achieve a better protein
balance and thus replace animal protein (Bressani, 2000).

Therefore, composite flour technology holds great promise for developing countries.
Although there were not many actual consumer trials, the use of composite flour
technology has been well accepted in Colombia, Kenya, Nigeria, Senegal, Sri Lanka and the
Sudan (FAO, 1995).
However, problems must always be solved when these mixtures are made, as there are
remaining organoleptic aspects to be solved.

1.4 General Objective

Determine the formulation of wheat flour, chickpea and lucuma that allows high
acceptability in cookies formulated from this composite flour.

1.5 Specific objectives

Produce cookies with the masses of the different formulations of the mixtures and
sensorially analyze their acceptability.

Compare the chemical composition proximal of the cookie formulated of high

acceptability and a commercial cookie.

2.0 THEORETICAL FRAMEWORK

2.1 Background to the problem

The concept of using composite flours to supplement wheat flour is not new. For more
than 30 years, worldwide research on the behavior of different cereals and pulses in baked
goods has taken place. This has led to an increase in the production of new plant products
besides diversifying bakery products giving new flavors and increasing their nutritional
quality.
FAO (1995), in a compilation of different researches, has reported that bread from
composite flours could be produced by grinding wheat together with pearl millet, prose,
rice millet or heart. Bread with a 10% pearl millet flour had an excellent texture and an
analogous taste of whole wheat bread. Sorghum flour milled with an extraction rate of
80% could be mixed with white wheat flour to make bread without any unfavorable
effect. There have also been reports of acceptability studies conducted at the Khartoum
Sudan Food Research Center, which indicated that breads based on 70% wheat flour and
30% sorghum flour were acceptable and comparable to bread of 100% wheat. It was
reported that a combination of 80% of wheat cereals and 20% of wheat could be used for
the production of biscuits of acceptable quality, concluding that it is possible to use sorghum
flour and pearl millet to make biscuits by mixing them with flour wheat.

It was also observed for the same study that for the cookies a proportion of 55% of
sorghum could be used without impairing its quality. Proso millet was suitable for making
cookies; the degree of possibility of making cookies and their quality increased with
increasing level of proso millet flour due to its high fat content, although the millet flour
imparted a slight sandy texture. Millet could replace wheat by 50% in the preparation of
cakes and 80% in that of cookies.

Fernndez (1992) says that biscuits with 10% of cassava flour and 90% of wheat flour have
been produced, and good results are obtained since cassava flour provides the advantage of
making them crisper.

Mohammed et.al (2012), suscribe studies of the use of chickpea flour in the substitution of
wheat flour at levels 10, 20 and 30% have reported that chickpea flour increases water
absorption in addition to development time of the mass, while the extencibility of mass,
strength and resistance decreased. The acceptability was greater for the 10% level giving
results very similar to the control.

Torres and Pacheco (2007), made mold-type breads with wheat flour cassava starch and
white llanero cheese in proportions varying 50%; 22% and 25% respectively adding egg
albumin to one of the formulations. They observed that cassava starch increases the breadth
of the loaves, but the egg albumin reduces it, giving a softer texture.

Henao and Aristizabal (2009), conducted a study on the use of composite flours, used four
substitution levels of flour composed of wheat and cassava (0, 5, 10, 15%) to evaluate the
rheological and fermentative properties of the baking dough in addition to the specific
volume and acceptability in bread: common, mold and hamburger. Concluding that
composite flours have a higher content of fiber and reducing sugars than the standard
wheat flour, which increases the water absorption and the sugar content available in the
fermentation. In addition to a shorter time in the development of the masses and a higher
tolerance index.
2.2 Theoretical Basis

2.2.1 Wheat

2.2.1.1 Cultivation Overview

Wheat is grown throughout the world being the main growing area the temperate zone of
the northern hemisphere. In South America the main producers are Argentina, Brazil and
Colombia (FAO, 1999). The ideal temperature for growth and development of the wheat
crop is between 10 C and 24 C, but the most important is the number of days that elapse
to reach a quantity of temperature called thermal integral, which results from accumulation
of degrees days. The temperature should not be too cold in winter nor too high in spring
nor during ripening.

In dry years a wheat can grow well with 300 or 400 mm of rain, provided that the
distribution of this is scarce in winter and abundant in spring. Wheat requires deep soils, in
general it is recommended that the lands have a good drainage; In addition, wheat
flourishes poorly on acidic soil, prefers neutral or alkaline, coinciding with beneficial soil
microorganisms (Molinera H. Villafae).

2.2.1.2 Botany

Wheat is an annual growth plant belonging to the family of grasses (Poaceae), with an
average height of one meter. Its green leaves, similar to those of other grasses, spring very
soon and are followed by very thin stems topped by spikes whose milled grains the flour is
extracted. Its root usually reaches more than one meter, placing most of them in the first 25
cm of soil. The stem is hollow with 6 knots; its height and solide determine the resistance to
bedding. The leaves are sharpened and pointed. Its inflorescences are an ear composed of a
central stem of short internodes (Infoagro, 2012).
One of the most cultivated varieties is the hexaploid wheat wheat called Triticum aestivum,
the most cultivated breadmaking cereal in the world.

2.2.1.3 Nutritional value and chemical composition

Wheat is considered a food for human consumption, although much of it is destined for
animal feed, as well as by-products of the industrial processing destined for animal feed.
It is usually processed into flour, and is mainly intended for the manufacture of bread,
biscuits, cakes, tortillas, soup pastas and other products. One of the most important
nutrients is protein, which is contained in gluten, which facilitates the production of high
quality yeasts, necessary for baking.

The nutritive value of wheat and the products derived from its flours have always been an
important source of food for mankind, as they provide energy, protein, vitamins and
minerals, much needed for the healthy growth of the population.
In the process of wheat milling, the aleurone and the embryo are separated, so that proteins
and lipids are lost, the main causes of the flouring of the flour. This raises the possibility of
enriching the flour with vitamins like niacin, thiamine, and some minerals like iron. This
process of enrichment becomes important because this product is a fundamental part of the
diet and does not have all the nutritional requirements desired (Sarez-Moreno, 2003).

The lower quality wheat is used for the production of alcoholic beverages and animal feed.
Also the by-products of the milling (bran, strawberry, etc.) are used as fodder, or for the
elaboration of other human foods with high fiber content.

According to: Sarez-Moreno (2003)

Wheat flour contains 75.1% carbohydrates, 12.8% water, 10.4% protein, 0.5% fat and
0.5% fiber.

There are several varieties of wheat and depending on their protein content, gluten, harvest
time and degree of extraction, we obtain flours with different uses: those containing high
percentage of semolina are used for the production of pasta, conventional wheat flour is
used in cakes or other pastes that do not need to grow so much, those that are rich in
gluten are used for the manufacture of bread, pastry products and confectionery, and very
soft wheat flours are intended for the manufacture of cookies.

2.2.1.4 Storage

The conservation of wheat grains is the main objective during storage, as it causes serious
losses in quality due to causes such as mechanical damage caused by transport, insects,
excessive natural heat of the grains causing starch degradation or high temperature of
drying, respiration, germination and Aspergillus flavus, which is aflatoxin-forming.
The main factors of adequate storage are moisture and temperature, a dry wheat is
considered with a moisture content less than 13%.

As for wheat flour, moisture should be monitored, being the greatest danger since gluten
and starch can be altered, causing the flour to ferment and harden. They must also be at a
suitable temperature, if this increases the flour should be ventilated as the heat favors the fat
roasting responsible for the bad smell and taste, therefore the flour should be stored in cold
and dry places.

2.2.2 Chickpea

2.2.2.1 General aspects of cultivation

The chickpea can be grown in tropical, subtropical and temperate zones. From 10 C the
chickpea is able to germinate, although the optimal temperatures for its cultivation seem to
be between 21 C and 26 C; however, it can held very high temperatures during the
fruiting period. The chickpea can grow with annual rains of between 600mm and 1000mm.
Its roots can descend up to 2 meters deep. The plants grow between 20 and 45 cm in
height.
With respect to soils, prefers siliceous-clayey or silty-loamy lands that do not contain
gypsum. Good years for the chickpea often coincide when it has been less rainy.
The chickpea is a plant that is considered autogamous. It is recommended to harvest the
seeds a little before their full maturity and to finish the drying in a dry and ventilated place
(Aymonier, 2012).

The chickpea is sensitive to salinity, both soil and irrigation water. Soils as more aerated is
better. The ideal pH is between 6 and 9.
The main producing countries of chickpea are India, Turkey and Pakistan; in Latin America
are Mexico, Peru and Chile (FAO, 2001).

2.2.2.2 Botany

The chickpea, cicer arietinum, belongs to the Fabaceae family. The genus Cicer has 43
known species of which 9 are annual species and 34 perennial species. The reproduction
system is autogamy. The plant can reach a height of 60 cm. The roots are shallow and
branched stems. The leaves can be paripinnate or imparipinnadas. The fruits come in pod
with one or two seeds inside that are usually somewhat wrinkled and rounded.

2.2.2.3 Nutritional value and chemical composition

The chickpea beans are consumed fresh, roasted, boiled, dried, etc. Crushed grains are used
to make bread, and soup. Germinated grains are also eaten raw, in addition it is used in the
preparation of fermented foods. Dried grains contain 25% to 29% protein.
Together with cereals, they are the foods that are the poorest in water and are the richest in
fiber, constituting a very valuable food from the nutritional point of view. It contains
between 17% and 24% crude protein.

From the grinding of whole grain and peeled chickpea you get a flour of plant origin that
from the nutritional point of view is a food rich in proteins, carbohydrates, fibers, minerals
and vitamins. Chickpea flour is usually mixed with white flour to give unleavened bread, or
it is used as an ingredient in confectionery products (Ceballos, et al., 2011).

2.2.2.4 Garbanzo flour

Chickpea is a well-known source of plant-based proteins, especially in the underdeveloped

areas of the world.

Chickpea flour has been considered as an important element in Hindu cuisine. It is rich in
protein, carbohydrates, fiber, minerals and vitamins. It is usually used in gluten-free diets to
substitute wheat flour.
It helps prevent cholesterol, celiac disease, heart problems, circulatory problems, prevention
of constipation and diabetes. Chickpea flour is a very nutritious food; any processing with
this flour provides high doses of protein, minerals and fiber. It has high contents of
carbohydrates of slow absorption.
It contains a set of b vitamins that help prevent liver disease.

In the study by Mohammed et al. (2012), chickpea flour was prepared which was compared
to wheat flour and with different levels of mixture of both. The results of the farinograph
for chickpea flour were: good consistency of the dough, water absorption greater than for
100% wheat flour, the development time and the stability of the raised dough and lower
degree of softening. Stability indicates the tolerance to fermentation of a flour when it is
moistened and kneaded.
In another research where garbanzo flour was processed, Emami and Tabil (2008) found
the following proximal analysis: Starch 48.0%, protein 26.3%, fat 6.0%, total dietary fiber
11.0%, ash 2.4% and moisture 10.6%.

Kaur and Narpinder (2005) reported that the chickpea variety affects the composition of
the flour. Attributing the variation of the carbohydrate content to the differences in the
content of other constituents. The variation of functional properties between leguminous
flours was attributed to the proportion of starch proteins and other components. Chickpea
flour can also be used as a thickener in soups.

2.2.2.5 Storage

Drying the chickpea will significantly influence product quality and storage success.

In storages of high humidity and temperature, Okamura et al. (2000) found that chickpea
seeds lost luminosity, brightness and caused darkening. In addition, storage caused a
decrease in the water absorption capacity and cooking time of the whole seed and a
hardening causing a decrease in digestibility.
For studies such as that mentioned, chickpea seeds like other legumes should be stored at
low temperatures and relative humidities.

Chickpea flour is stored in cool places, the preparation for this study was stored in
desiccators in hermetically sealed bags at room temperature and there is information that
the flour can last up to a year in a freezer.

2.2.3. Lucuma

2.2.3.1. Cultivation Overview

The lcumo develops very well in the inter-Andean valleys, mainly of Peru, between 1,000
and 3,000 meters above sea level. Tolerates climates with temporary rains, but not constant
rainfall throughout the year. It is adapted to constant cold climates but does not tolerate
strong frost, being able to die with temperatures below 5 C.

It adapts very well to sandy and rocky, well drained soils; tolerates moderately saline and
calcareous soils, but prefers deep alluvial soils with abundant organic matter.
2.2.3.2. Botany

The lcumo (Pouteria lucuma) is the most widespread and commercially most valuable
species of Pouteria. It is a tree of the sapotaceae family.

The leaves are concentrated in the apex of the tender branches, slightly pubescent, of
elliptical form and with the base flattened; The flowers are solitary or in clusters of two or
three, axillary and tubular in shape; are small, yellow or greenish and invariably
hermaphrodite.

The fruit is a spherical, conical, ovoid or compressed basal berry, 4 to 17 cm in diameter,

with exocarp or thin peel of green or tan yellow color, usually surrounded by a silver
coloration in the apical part. The endocarp that envelops the seed is thin and light brown.
The mesocarp is generally of very pleasant flavor and aroma, intense yellow or orange
color and floury texture.

2.2.3.3. Nutritional value and chemical composition

Lucuma is one of the fruits containing the highest levels of protein, fluctuating in a range of
1.5-2.4 g per 100 g of sample. In addition, lucuma has a significantly high carbohydrate level
(25 g). The sugars present in the pulp are glucose, fructose, sucrose and inositol.

In 100 g of mature pulp there are 8.4 g of glucose, 4.7 g of fructose, 1.7 g of sucrose and
0.06 g of inositol.

As for vitamins, it has significant levels of niacin with 1.96 mg / 100 g of sample, so it is also
high in its high content of vitamins B1, and others such as thiamine. It is also important to
note that lucuma contains minerals such as calcium, phosphorus and iron.

2.2.3.4. Lucuma flour

Campas, et al. (2009), Lucuma flour or powder is the result of dehydrating pulp of lucuma
to less than 8.5% moisture and milling it very finely (less than 0.15 mm) of particle size). It
is a yellow to orange powder of medium to low intensity. Its aroma is pleasant and
characteristic of the fruit, moderately intense to intense. It is used as an ingredient in the
preparation of various desserts.

The flour retains almost all the nutritive components of the fruit. As for vitamins, it has
significant levels of niacin (B5) with 1.96 mg / 100 g of sample. Lucuma is said to be a
medicinal fruit against depression, because of its high content of B1 vitamins, and others
such as thiamine and niacin.

With regard to pigments, this fruit is characterized by a significant content of beta-carotene

pigments (350 g) in the pulp.
 Table 1: Nutritional value and chemical composition of 100g of fresh pulp and lucuma
flour.

COMPONENT UNITY FRESH PULP FLOUR

Protein g 1.5 4.0
Lipids g 0.5 2.4
Carbohydrates g 25.00 25.0
Ashes g 0.7 2.3
Fiber g 1.3 2.3
Match mg 26.0 186.0
Calcium mg 16.0 922.0
Thiamine mg 0.01 0.2
Niacin mg 1.96 0.0
Source: Campas, et al. (2009).

2.2.4. Composite Flours

Initially it was started using compound flour technology to demonstrate the procedure of
mixing wheat flour with cereal and leguminous flour to make breads and cookies.
However, mixing of cereal, root and tuber flours, legumes or other raw materials can also
be considered as composite flour technology.

Thus, the term "composite flour" refers to any mixture of two or more flours of cereals,
legumes or tubers for different purposes (Pacheco and Testa, 2005).

There are two kinds of compound flour: the one of diluted wheat and those that do not
contain wheat. The first is a mixture of wheat flour with other flours (up to 40%), and
other components may be added. Addition of a supplemental protein is optional. The
general processing conditions and properties of the final product are similar to those of
flour prepared with wheat alone.

The second class of composite flour contains no wheat and is prepared by mixing four parts
of tuber flour and one part of soy flour or other supplementary protein (Ospina, 2011).

2.2.5. Biscuits

2.2.5.1. Definition:

According to NTP No. 206.001 (1981), the biscuits were defined as products of a more or
less hard and crunchy consistency, obtained by dough preparation prepared with flour,
with or without leavers, milks, starches, salt, eggs, potable water, sugar, butter, edible fats,
flavorings, colorants, preservatives and other duly authorized ingredients (INDECOPI,
1992).

2.2.5.2. Classification of cookies

 a) By it's flavor : Salads, Sweets and Special Flavors.

b) For your presentation : Simple biscuits, stuffed biscuits and coated biscuits.

Simple: When the product is presented without any later addition of the
cooked.
Fillings: When an appropriate filling is placed between two cookies.
Coated: When exteriorly they present an appropriate coating or bath. They
can be simple and stuffed.

c) By its form of commercialization

Packaged Cookies: These are those that are marketed in sealed packages of small
quantity.
They are the ones that are commercialized generally in boxes of cardboard, tin
or tecnopor (INDECOPI, 1992).

2.2.6. Sensory evaluation

2.2.6.1. Definition

Sensory evaluation of food has been defined as a scientific discipline used to measure,
analyze and interpret the reactions perceived by the senses of people towards certain
characteristics of a food as they are; taste, smell, color and texture, so the result of this
complex of sensations captured and interpreted are used to measure the quality of food
(Ferratto and Mondito, 2006).

The basic or main tool to carry out the sensory analysis are people. To carry out the sensory
analysis of food, it is necessary to have adequate conditions (time, space, environment) so
that these do not negatively influence the results, the tasters may or may not be trained.

Within the methods used to evaluate quality are the following: Objective scales based on
measuring instruments subjective methods based on human judgment.

Among the objective or instrumental methods, color is the only sensorial property that can
be measured, instrumentally, more effectively than in a visual subjective way; there are
other equipment such as universal texturometers, as well as a great variety of tests aimed at
determining rheological parameters such as hardness, fibrosity, flouriness, adhesiveness and
juiciness.
2.3. Variables

2.3.1. Dependent variable

Acceptability

2.3.2. Independent variable

Percentage of wheat flour (80%, 70%, 60%)

Percentage of chickpea flour (15%, 20%, 25%)
Percentage of lucuma flour (5%, 10%, 15%)

2.4. Hypothesis

It is possible to determine the formulation that allows to obtain cookies of high

acceptability in cookies formulated from wheat flour, chickpea and lucuma.

3. METHODOLOGICAL FRAMEWORK

The raw material from which the study samples will be extracted corresponds to the flour;
wheat flour, chickpea flour, dry chickpeas and lucuma flour were used. Chickpea grains and
lucuma flour were purchased at the local market.

In order to develop the formulation of the composite flour, the materials, equipment and
procedures described below will be taken as a basis, as well as the percentage to be used, to
obtain a formulation accepted by the consumer, which will be determined on the basis of
tests of scale of 9 points.

3.1. Hypothesis testing design

Table 2: Experimental design for treatments.

Mixture WHEAT FLOUR CHICKPEA LUCUMA

FLOUR FLOUR
TO 80% 15% 5%

B 70% 20% 10%

C 60% 25% 15%

Source: Own elaboration (2016)

3.2. Population and sample

Population: Composite flour.

Sample: The sample consists of 2 kg of each flour.

3.3. Data collection materials, techniques and tools

3.3.1. Laboratory equipment and supplies

3.3.1.1. Raw material

Wheat flour
Chickpea flour
Lucuma flour

3.3.1.2. Supplies

Refined sugar
Butter
Baking powder
Eggs

3.3.1.3. Materials and equipment

Oven
Digital balance
Sieve
Containers, stainless steel spoons
Stainless Steel Knives

3.4.1.2.2. Evaluation of acceptability

It will be done taking into account the attributes of smell, hardness, sandiness, crispness,
chewing and flavor, as well as acceptability, for which a hedonic scale of 9 points will be
used (I like it very much - I dislike it a lot), those that will be evaluated by semi-trained
panelists.
 Hedonic scale of nine points.

Description Value

I love it 1

I like very much 2

I like a lot 3

I like it lightly 4

I do not like or dislike 5

I am slightly displeased 6

I'm very upset 7

I really dislike 8

I hate very much 9

4. Experimental methodology

4.1. Characterization of the raw material

A. Physicochemical analysis of raw materials

The characterization of the flours will be carried out according to the analyzes
indicated in the Methodological Framework.

B. Evaluation and Obtaining of Cookies

It will be experimented with wheat flour, chickpea and lucuma in different

percentages as indicated in table No. 02. The operations followed in order to
obtain biscuits of greater acceptability and appropriate organoleptic characteristics
are described below:

Raw material

The flour is conditioned both the wheat as the chickpea and broccoli, to begin the
process of processing according to the desired formulation.
 Formulation / heavy

The formulation is carried out according to Table No. 02 where it indicates the
desired formulations; subsequently the raw material and inputs are weighed.

Mixed / Kneading

This operation is performed in a mixer; where all the ingredients are incorporated
taking into account that each of them is properly mixed. When the kneading is done
with the flour (100% compound flour), then the butter and sugar mixture (40% and
60% respectively) is added and the egg yolk is added. Mix for a few minutes until a
uniform mass is obtained.

Sharpening / Molding

The homogeneous mass obtained is refined for a period of 5 minutes, obtaining

sheets with a thickness of 5mm and proceed to manually mold in a round shape
with a diameter of 3 cm and place them in aluminum trays.

Baking

Once the product has been distributed in aluminum trays (previously greased), it is
placed in the oven at a temperature of 150 C for 20 minutes.

Cooled

Cool to room temperature for 30 to 60 minutes.

Packaging

Once the final product is obtained, the biscuits are packed in polypropylene bags
and the bags are then sealed.

Stored

Storage should be performed at room temperature in a cool, moisture-free place.

4.2. Characterization of the product obtained

4.2.1. Physicochemical characterization of the biscuit made with composite flour

The characterization of the biscuit will be carried out according to the analyzes
indicated in the Methodological Framework.

5. Statistic analysis

Hedonic tests were used for sensory data and analysis of variance (ANOVA) to
determine if there were significant differences in the mean scores assigned to the
samples. Statistical differences with p values> 0.05 were considered significant.
For the acceptability qualification were used categories scales identified with
descriptive terms, these were oriented to the consumer registering their degree of
acceptance.

FINANCING
The financing will be assumed integrally by the director of the present project.
II. BIBLIOGRAPHIC REFERENCES

1. BADUI, S. (2006) Food Chemistry: Proteins. 4 ed. Mexico: Pearson

Education, p. 224-226.

2. BENTEZ, B.; et al. Proximal composition, microbiological and sensorial

evaluation of a biscuit based on cassava flour and bovine plasma. Aso. Iner.,
33 (001), 61-65.

3. BRESSANI R, (2002). Factors influencing nutritive value in food grain

vegetables: Mucuna compared to other grain vegetables. In: Food and feed
from Mucuna: Current user and the way forward. Proceedings of an
International Workshop. Honduras, p. 164-188.

4. CALVO, A .; et al. (2001). Imperial noodles enriched with kiwicha. Seminar

on agribusiness. Peru: Universidad del Pacfico, Faculty of Administration and
Accounting, p 25.

5. CAMPAS-BAYPOLI, O. N., et al., (2009). Biochemical composition and

physicochemical properties of broccoli flours. Int. J. Food Sci. Nutr, 60 (S4),
p 163-173.

6. CEBALLOS, J. D .; et al. Preparation and commercialization of cookies based

on chickpea flour, Pg. (8-10). (Online) PDF Format. Available at:
http://www.dspace.espol.edu.ec/handle/ a1418s.pdf.
Vocabulary
Above-anterior
Available-disponible
Baked- horneado
Bakery- panadera
Baking- horneando
Biscuits-galletas
Breadth- amplitud
Bread- pan de molde
Cassava yuca
Could- podra
Challenges- retos
Chickpea- garbanzo
Developing- desarrollando
Farinograph - farinograph
Fermentation- fermentacin
Ferment-fermentar
Fiber- fibra
Flavor- sabor
Flour- harina
Found- encontr
Freezer- congelador
Fructose- fructose
Glucosa - glucose
Harden-endurecerMixed-mezclado
Hermetically-hermticamente
Harden-endurecer
Inositol - Inositol
Loaves-panes
Lcuma - Lucuma
Milling molienda
Poorly-pobremente
Pulses-legumbre
Sandy-arenoso
Sacarosa - Saccharose
Scarce-escaso
Sorghum-sorgo
Sources- fuentes
Soup- sopa
Soybeans-soja
Taste- gusto
Temperate-templado
GRAMMAR

A. VERB TO BE

Cereals are characterized by having proteins of moderate biological quality.

Wheat is considered a source of incomplete proteins.

B. POSSESIVE ADJECTIVES

There are several varieties of wheat and depending on their protein content,
gluten, harvest time and degree of extraction.

Were oriented to the consumer registering their degree of acceptance.

C. QUESTIONS WORDS

What will be the formulation that allows to obtain cookies of high

acceptability in cookies formulated from wheat flour, chickpea and lucuma?

D. DEMOSTRATIVE ADJECTIVES-THIS-THAT-THESE-THOSE

a. These

Engineering tools must be used to respond to these challenges, in addition to

satisfying the needs of the consumer.

These were oriented to the consumer.

b. That

c. This

This has led to the study of replacements of part of wheat flour.

 This work focuses on the preparation of cookies made with chickpea and
lucuma.

d. Those

Its green leaves are similar to those.

E. VERB HAS-HAVE

It does not have the eight essential amino acids at adequate levels.

They generally have limiting essential amino acids.

F. ADJETIVES

Lucuma flour is a medium to low intensity yellow or orange powder.

The roots are shallow and branched stems.

G. PRESENT SIMPLE

It is adapted to constant cold climates but does not tolerate strong frost.

With respect to soils, prefers siliceous-clayey or silty-loamy lands that do not

contain gypsum.

H. ADVERBS OF FRQUENCY

The nutritive value of wheat and the products derived from its flours have
always been an important source of food for mankind.

Its root usually reaches more than one meter.

 Good years for the chickpea often coincide when it has been less rainy.

I. THERE IS- THERE ARE

a. There is

There is information that the flour can last up to a year in a freezer.

b. There are

There are several varieties of wheat and depending on their protein

content.

There are two kinds of compound flour.

J. ARTICLES: A (AN)/ THE

a. A (an)

It is used as an ingredient in the preparation of various desserts.

Wheat is a key cereal in human food.

b. The

Worldwide efforts have been made to reduce the dependence of food

on wheat consumption.

This has led to the study of replacements of part of wheat flour.

K. COUNTABLE AND UNCONTABLE NOUNS

a. A (an)

The cookie formulated of high acceptability and a commercial cookie.

b. Some

This raises the possibility of enriching the flour with vitamins like niacin,
thiamine, and some minerals like iron.

Research on milling and baking has shown that it is technically possible

to substitute, at least in part, wheat flour with corn flour, sorghum,
millet, yucca or some legumes.

c. Any

Sorghum flour milled with an extraction rate of 80% could be mixed

with white wheat flour to make bread without any unfavorable effect.

L. THE CONJUNTIONS

a. And

It will be done taking into account the attributes of smell, hardness,

sandiness, crispness, chewing and flavor.

In order to develop the formulation of the composite flour, the

materials, equipment and procedures described below will be taken as a
basis.

b. But

In Latin America several countries have conducted research on composite

flours, but only Brazil uses a mixture of maize flour.
 It adapts very well to sandy and rocky, well drained soils; tolerates
moderately saline and calcareous soils, but prefers deep alluvial soils.

c. Or

The flowers are solitary or in clusters of two or three, axillary and

tubular in shape; are small, yellow or greenish and invariably
hermaphrodite.

The fruit is a spherical, conical, ovoid or compressed basal berry, 4 to 17

cm in diameter.

d. Because

Wheat is considered a source of incomplete proteins because it does not

have the eight essential amino acids.

This process of enrichment becomes important because this product is a

fundamental part of the diet.

e. So

The aleurone and the embryo are separated, so that proteins and lipids
are lost.

To carry out the sensory analysis of food, it is necessary to have

adequate conditions (time, space, environment) so that these do not
negatively influence the results

M. THE VERB CAN

The mixture of cereal flours, roots and tubers, pulses or other raw materials
can also be considered composite flour technology.

They can be simple and stuffed.

N. PRESENT PROGRESSIVE
 When exteriorly they present an appropriate coating or bath.

In the process of wheat milling, the aleurone and the embryo are separated.

O. PAST SIMPLE

Chickpea flour was prepared which was compared to wheat flour and
with different levels of mixture of both.

Bread with a 10% pearl millet flour had an excellent texture.

P. PRESENT PERFECT

Many of the researches have focused on the taste and flavor.

In Latin America several countries have conducted research on composite

flours.

Q. THERE WAS/ THERE WERE

a. There was

b. There were

Although there were not many actual consumer trials.

Determine if there were significant differences in the mean scores assigned to

the samples.

Q. WOULD

Otherwise bread quality would be unacceptable to consumers.

R. SHOULD

The temperature should not be too cold in winter nor too high in spring nor
during ripening.