Elaboración de productos de panificación con nance (Byrsonima crassifolia [L.] Kunth) Adrián Matildes-García* y Yoja T. Gallardo-Navarro: Preparation of baking products using nance (Byrsonima crassifolia [L.] Kunth)

La pulpa y harina de pulpa de nance se obtuvieron a partir de frutos provenientes del Estado de Morelos. Se elaboraron galletas sin azucar con diferentes porcentajes de sucralosa. Posteriormente, se elaboraron galletas sin azucar con harina de pulpa evaluando su factor galletero y aporte energetico comparandolos con galletas con azucar. Finalmente, se elaboraron galletas sin azucar tipo sandwich con diferentes porcentajes de pulpa evaluando su factor galletero, aporte energetico y su aceptacion entre los consumidores. Las galletas sin azucar con 1 % de sucralosa y 10 % de harina de pulpa mejoraron su aptitud galletera y redujeron su aporte energetico en 12 %. Las galletas sin azucar tipo sandwich con 30 y 40 % de pulpa de nance mejoraron su aptitud galletera, redujeron su aporte energetico en 34,2 y 47,1 %, respectivamente, con una aceptacion entre los consumidores del 95 %. Palabras clave: nance; galletas sin azucar; propiedades nutricionales; evaluacion sensorial. ABSTRACT Preparation of baking products using nance (Byrsonima crassifolia [L.] Kunth) The pulp and the flour of nance pulp were obtained from fruit from the State of Morelos. Unsweetened cookies were made with different percentages of sucralose. Subsequently, unsweetened cookies were prepared with flour of nance pulp, evaluating their cookie factor and energy intake comparing them with sugar-based cookies. Finally, unsweetened cookies were prepared with different percentages of nance pulp, evaluating their cookie factor, energy intake and their acceptance among consumers. Unsweetened cookies with 1% sucralose and 10% flour of nance pulp improved their cooking ability and reduced their energy intake by 12%. Sandwich-unsweetened cookies with 30 and 40% of nance pulp improved their biscuit capacity, reduced their energy intake by 34.2 and 47.1%, respectively, with 95% consumer acceptance. Keywords: nance, unsweetened cookies, nutritional properties, sensory evaluation.