Sensory Test and Nutrimental Content of Mexican Conchas with Vegan Ingredients and Whole Wheat Flour

Edgar Fernando Peña Torres, Ana Victoria Flores Vega, Elena Xitlali Gamarra Hernández, César Yáñez Santamaría and Juan Manuel Carvajal Sánchez

Revista Multidisciplinaria Voces de América y el Caribe, 2025, vol. 2, 512-566

Abstract: Mexican baking dates back to the Spanish colonial era and has been influenced by the sweet doughs typical of French bakery, as well as ingredients native to Mexico and its culture. Today, the concha is the quintessential traditional Mexican bread consumed throughout the country, occupying an important place on Mexican tables. However, despite its rich history of evolution and change, Mexican baking has made little progress in the field of healthy cooking, particularly in vegan diets and the replacement of refined flours. In this project, three concha formulations were developed: traditional (CT), vegan (CV), and whole-grain vegan (CVI). A descriptive sensory test with a hedonic scale and an ordering test were evaluated by 15 semi-trained panelist and the nutritional content of the conchas was evaluated using the equivalent system. The results of these tests demonstrated that the whole-grain vegan formulation obtained favorable ratings very similar to the traditional formulation. These findings are important to note, as they may suggest the consumption of whole shells as a healthy alternative for public consumption.

Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:cvp:remuva:remuvac.v2i2.259

DOI: 10.69821/REMUVAC.v2i2.259

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