Development of a fried product derived from sorghum flour to generate added value and market opportunity in Rwanda.
A producing process for sorghum with maize (SM) flour chips along with sorghum and rice (SR) flour chips was developed. Different tests were made to find the better combination according to consumer´s perspective based on a sensory test. Each test was composed with four formulations; for sorghum and maize (SM) mixture, the formulations were 80 % of sorghum (S) with 20 % of maize (M), 65 % of sorghum (S) with 35 % of maize (M) and 50 % of sorghum (S) with 50 % of maize (M). For sorghum and rice (SR), the formulations were 80 % of sorghum (S) with 20 % of rice (R), 65 % of sorghum (S) with 35 % of rice (R), 50 % of sorghum (S) with 50 % of rice (R). A control with 100 % of sorghum (S) was also developed to compare the effect that maize and rice could have on the product. After the sensory analysis, the statistical data analysis showed that there was no significant difference in mixture of sorghum with rice chips while for the mixture of sorghum with maize chips, there was a significant difference between the formulations. The two formulations that showed the highest mean grade in both mixtures were 50 % sorghum (S) with 50 % of maize (M), and 65 % of sorghum (S) with 35 % of rice(R); these chips were sent to an external laboratory to determine their nutritional composition considering saturated fats, total fats, carbohydrates, proteins, and energy.
| Main Authors: | , |
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| Format: | info:eu-repo/semantics/bachelorThesis biblioteca |
| Language: | eng |
| Published: |
Universidad EARTH
2021-12
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| Subjects: | PROCESAMIENTO DE ALIMENTOS, HARINA DE SOYA, HARINA DE MAIZ, ARROZ, NUTRICION HUMANA, https://purl.org/pe-repo/ocde/ford#4.01.01, |
| Online Access: | https://repositorio.earth.ac.cr/handle/UEARTH/107 |
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| Summary: | A producing process for sorghum with maize (SM) flour chips along with sorghum and rice (SR) flour chips was developed. Different tests were made to find the better combination according to consumer´s perspective based on a sensory test. Each test was composed with four formulations; for sorghum and maize (SM) mixture, the formulations were 80 % of sorghum (S) with 20 % of maize (M), 65 % of sorghum (S) with 35 % of maize (M) and 50 % of sorghum (S) with 50 % of maize (M). For sorghum and rice (SR), the formulations were 80 % of sorghum (S) with 20 % of rice (R), 65 % of sorghum (S) with 35 % of rice (R), 50 % of sorghum (S) with 50 % of rice (R). A control with 100 % of sorghum (S) was also developed to compare the effect that maize and rice could have on the product. After the sensory analysis, the statistical data analysis showed that there was no significant difference in mixture of sorghum with rice chips while for the mixture of sorghum with maize chips, there was a significant difference between the formulations. The two formulations that showed the highest mean grade in both mixtures were 50 % sorghum (S) with 50 % of maize (M), and 65 % of sorghum (S) with 35 % of rice(R); these chips were sent to an external laboratory to determine their nutritional composition considering saturated fats, total fats, carbohydrates, proteins, and energy. |
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