Uso de la harina de haba como ingrediente innovador en la creación de galletas de dulce
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
Según datos del Instituto Nacional de Estadística y Censos (INEC), apenas el 10% de las panaderías y pastelerías en el país utilizan harina de haba en sus productos. La harina de haba, derivada de las habas secas, se presenta como una alternativa prometedora en la elaboración de productos horneados debido a sus destacadas propiedades nutritivas y su potencial para satisfacer necesidades dietéticas específicas. El objetivo general de esta investigación fue reconocer los usos gastronómicos de la harina de haba mediante la creación de una línea de galletas dulces elaboradas con esta harina. Para lograr este objetivo, se empleó una metodología combinada que integró enfoques cuantitativos y cualitativos, permitiendo obtener una visión integral del uso de la harina de haba en la producción de galletas. Se realizaron encuestas estructuradas que proporcionaron datos numéricos sobre patrones de consumo y aceptación del producto por parte de los consumidores. Estos datos fueron complementados con entrevistas en profundidad con panaderos y emprendedores reposteros, las cuales permitieron recolectar datos cualitativos sobre las percepciones y experiencias relacionadas con la harina de haba. Este enfoque metodológico permitió obtener información detallada y diversa, enriqueciendo la investigación desde la perspectiva tanto del consumidor final como de los profesionales del sector. Los resultados más relevantes de la investigación destacaron la harina de haba como una alternativa prometedora para la producción de galletas, especialmente beneficiosa para personas con intolerancia al gluten. Además, el estudio subrayó la importancia de la innovación en la industria alimentaria, señalando la necesidad de ofrecer opciones más saludables y variadas para consumidores cada vez más conscientes de su salud y dieta. Una de las conclusiones clave es la importancia de explorar ingredientes menos convencionales como la harina de haba, lo que brinda oportunidades para innovar y satisfacer las necesidades dietéticas específicas de diversas comunidades como las personas celíacas.
According to data from the National Institute of Statistics and Censuses (INEC), only 10% of bakeries and pastry shops in the country use fava bean flour in their products. Fava bean flour, derived from dried fava beans, presents a promising alternative in the production of baked goods due to its outstanding nutritional properties and its potential to meet specific dietary needs. The main objective of this research was to recognize the culinary uses of fava bean flour by creating a line of sweet cookies made with this flour. To achieve this, a combined methodology integrating both quantitative and qualitative approaches was employed, allowing for a comprehensive view of the use of fava bean flour in cookie production. Structured surveys provided numerical data on consumption patterns and product acceptance by consumers. This data was complemented with in-depth interviews with bakers and pastry entrepreneurs, which allowed for the collection of qualitative data on perceptions and experiences related to fava bean flour. This methodological approach provided detailed and diverse information, enriching the research from both the consumer and industry professionals' perspectives. The most relevant findings highlighted fava bean flour as a promising alternative for cookie production, especially beneficial for individuals with gluten intolerance. Furthermore, the study emphasized the importance of innovation in the food industry, noting the need to offer healthier and more varied options for increasingly health-conscious consumers. One key conclusion is the importance of exploring less conventional ingredients like fava bean flour, which provides opportunities to innovate and meet the specific dietary needs of various communities, such as individuals with celiac disease.
According to data from the National Institute of Statistics and Censuses (INEC), only 10% of bakeries and pastry shops in the country use fava bean flour in their products. Fava bean flour, derived from dried fava beans, presents a promising alternative in the production of baked goods due to its outstanding nutritional properties and its potential to meet specific dietary needs. The main objective of this research was to recognize the culinary uses of fava bean flour by creating a line of sweet cookies made with this flour. To achieve this, a combined methodology integrating both quantitative and qualitative approaches was employed, allowing for a comprehensive view of the use of fava bean flour in cookie production. Structured surveys provided numerical data on consumption patterns and product acceptance by consumers. This data was complemented with in-depth interviews with bakers and pastry entrepreneurs, which allowed for the collection of qualitative data on perceptions and experiences related to fava bean flour. This methodological approach provided detailed and diverse information, enriching the research from both the consumer and industry professionals' perspectives. The most relevant findings highlighted fava bean flour as a promising alternative for cookie production, especially beneficial for individuals with gluten intolerance. Furthermore, the study emphasized the importance of innovation in the food industry, noting the need to offer healthier and more varied options for increasingly health-conscious consumers. One key conclusion is the importance of exploring less conventional ingredients like fava bean flour, which provides opportunities to innovate and meet the specific dietary needs of various communities, such as individuals with celiac disease.
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Keywords
Harina de haba, Galletas dulces, Innovación, Celiacas, Nutrición