Efecto de la adición de polvo de flor de calabaza (Curcubita Pepo) en las propiedades sensoriales de un producto de panificación

Erika López Aranda; Fatima García Cala; Anabel Romero Cruz; Rosalinda Escamilla Ramírez; Narciso Luna Esquivel

doi:10.61117/ipsumtec.v8i2.418

Authors

Erika López Aranda National Technological Institute of Mexico
Fatima García Cala National Technological Institute of Mexico
Anabel Romero Cruz National Technological Institute of Mexico
Rosalinda Escamilla Ramírez National Technological Institute of Mexico
Narciso Luna Esquivel National Technological Institute of Mexico

DOI:

https://doi.org/10.61117/ipsumtec.v8i2.418

Abstract

The organoleptic characteristics of the Cucurbita pepo flower have allowed it to be incorporated into the gastronomy of many countries. The objective of this project is to evaluate the effect of adding pumpkin flower powder (PFC) on the sensory characteristics of a baked product. Pumpkin flowers were dehydrated at 60°C and ground to a fine powder. A base formulation T0 of a bun-type bread was prepared, and from this, three loaves (T1, T2, and T3) were made, to which 3%, 7%, and 10.5% of PFC were added, respectively, along with epazote and onion. To determine the acceptance of these formulations, a ranking test was conducted with 50 untrained panelists. A panel of seven semi-trained tasters evaluated the level of acceptance of the aroma, flavor, color, texture, and appearance, using a 9-point hedonic scale.

The formulation with 3% pumpkin flower powder (T1) was the most preferred (7.91). It also showed higher acceptance rates for aroma (8.33 ± 0.71), flavor (7.56 ± 0.88), and color (7.89 ± 0.78). The attributes that evaluators considered most important were aroma, color, texture, and flavor.

Pumpkin flower powder included in baked goods represents an alternative way to process and preserve this edible flower in the Acatlán region, different from the culinary methods used in traditional Mexican cuisine.

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Author Biographies

Erika López Aranda, National Technological Institute of Mexico

M.I.A. Erika López Aranda, research professor at the Instituto Tecnológico Superior de Acatlán de Osorio, head of the Food Technology research line and member of the ITSAO-CA-2 academic body “Food Transformation and Technology Application.” She has published six peer-reviewed and indexed articles, is an advisor for technological innovation projects and a leader of research projects.

Fatima García Cala , National Technological Institute of Mexico

Fatima García Cala, a graduate of the Higher Technological Institute of Acatlán de Osorio with a degree in Food Industry Engineering, has participated in innovation and technological development competitions with bakery products with functional properties. She currently works in the bakery and cereal processing industry.

Anabel Romero Cruz , National Technological Institute of Mexico

M.I.A Anabel Romero Cruz, professor and researcher in the Food Industry Engineering program, with a PRODEP profile, collaborator in the Food Technology research line, and member of the ITSAO-CA-2 academic body, “Food Transformation and Technology Application.” She has published a peer-reviewed and indexed article and is advising on five bachelor's degree theses.

Rosalinda Escamilla Ramírez , National Technological Institute of Mexico

Rosalinda Escamilla Ramírez, M.Sc., is a professor and researcher in the Industrial Engineering program, with a PRODEP profile. She is the leader of the Manufacturing and Quality research line and a member of the ITSAO-CA-2 academic body, “Food Transformation and Technology Application.” She has published five peer-reviewed and indexed articles and has advised seven bachelor's degree theses.

Narciso Luna Esquivel , National Technological Institute of Mexico

M.I.A. Narciso Luna Esquivel, professor and researcher in the Business Management Engineering program with a PRODEP profile, leader of the Investment Projects research line, member of the ITSAO-CA-2 academic body “Food Transformation and Technology Application.” He is co-author of eight peer-reviewed and indexed articles and advisor for five bachelor's degree theses.

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