<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2218-3620</journal-id>
<journal-title><![CDATA[Revista Universidad y Sociedad]]></journal-title>
<abbrev-journal-title><![CDATA[Universidad y Sociedad]]></abbrev-journal-title>
<issn>2218-3620</issn>
<publisher>
<publisher-name><![CDATA[Editorial "Universo Sur"]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2218-36202025000100015</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Potencial del Llantén Mayor en la elaboración de panadería dulce y la seguridad alimentaria: su impacto]]></article-title>
<article-title xml:lang="en"><![CDATA[Potential of Greater Plantain in the production of sweet bakery goods and food security: its impact]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Llundo Michelena]]></surname>
<given-names><![CDATA[Bolivar Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Franco Pérez]]></surname>
<given-names><![CDATA[Aníbal Fernando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Freire Muñoz]]></surname>
<given-names><![CDATA[Diego Armando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Regional Autónoma de Los Andes  ]]></institution>
<addr-line><![CDATA[ Ambato]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>02</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>02</month>
<year>2025</year>
</pub-date>
<volume>17</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2218-36202025000100015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2218-36202025000100015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2218-36202025000100015&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El artículo examinó el potencial del Llantén Mayor como aditivo en la panadería dulce, enfocándose en su efecto bacteriostático y sus propiedades organolépticas. Se realizó un estudio experimental con dos tipos de partículas de llantén (agua destilada y alcohol metílico) y dos concentraciones, evaluando características fisicoquímicas, microbiológicas y sensoriales durante 5 y 15 días de almacenamiento. Los resultados mostraron que la concentración de 350 ppm en alcohol metílico demostró propiedades antibacterianas frente al hongo Aspergillus, y el pan con esta concentración mantuvo una aceptación moderada en la evaluación sensorial. Se destacó que el alcohol utilizado como vehículo no comprometió la seguridad alimentaria y contribuyó a mejorar las características organolépticas del pan dulce enriquecido con llantén. El estudio respalda la viabilidad de usar el llantén como aditivo en la industria panificadora, proporcionando una opción segura y sensorialmente atractiva para el consumidor.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The article examined the potential of Plantago Major Australis Lam. (greater plantain) as an additive in sweet bakery products, focusing on its bacteriostatic effect and organoleptic properties. An experimental study was conducted with two types of plantain particles (distilled water and methyl alcohol) and two concentrations, evaluating physicochemical, microbiological, and sensory characteristics over 5 and 15 days of storage. The results showed that the concentration of 350 ppm in methyl alcohol demonstrated antibacterial properties against Aspergillus fungus, and the bread with this concentration maintained moderate acceptance in the sensory evaluation. It was highlighted that the alcohol used as a vehicle did not compromise food safety and contributed to improving the organoleptic characteristics of the plantain-enriched sweet bread. The study supports the viability of using plantain as an additive in the bakery industry, providing a safe and sensorially appealing option for consumers.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Llantén]]></kwd>
<kwd lng="es"><![CDATA[Propiedades organolépticas]]></kwd>
<kwd lng="es"><![CDATA[Panadería dulce]]></kwd>
<kwd lng="es"><![CDATA[Aditivo]]></kwd>
<kwd lng="es"><![CDATA[Conservante natural]]></kwd>
<kwd lng="en"><![CDATA[Plantain]]></kwd>
<kwd lng="en"><![CDATA[Organoleptic properties]]></kwd>
<kwd lng="en"><![CDATA[Sweet bakery]]></kwd>
<kwd lng="en"><![CDATA[Additive]]></kwd>
<kwd lng="en"><![CDATA[Natural preservative]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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