Evaluación sensorial y fisicoquímica de pan de molde con sustitución parcial de harina de trigo por harina de arroz

Abstract

Bread is an essential food in the global diet, being widely consumed in Ecuador. However, the high dependence on wheat imports creates economic and sustainability challenges, highlighting the need for local alternatives. This study evaluates the feasibility of partially replacing wheat flour with rice flour (Oryza rufipogon G., Oryza sativa L. spp. japonica, Oryza sativa L. spp.) in the production of bread. Rice flour, a widely available local product, offers nutritional benefits, is gluten-free, and has a high content of starch and essential amino acids. For this research, a completely randomized experimental design with three levels of substitution (10%, 20%, and 30%) and three replicates per treatment was used. The analyses included physicochemical parameters such as pH, moisture, and ash content, in addition to a sensory evaluation considering flavor, texture, color, and general acceptance. The results showed that a 20% substitution maintained acceptable organoleptic characteristics, standing out in texture (80%) and flavor (85%). In physicochemical terms, this substitution level presented pH (5.2) and humidity (30%) values comparable to the control, ensuring product quality.