Bibliographic citations
Mendoza, M., (2024). Optimización de la aceptabilidad de galletas con adición de goma de Tara, mediante función de deseabilidad y prueba Tucker [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/21133
Mendoza, M., Optimización de la aceptabilidad de galletas con adición de goma de Tara, mediante función de deseabilidad y prueba Tucker []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/21133
@mastersthesis{renati/1050962,
title = "Optimización de la aceptabilidad de galletas con adición de goma de Tara, mediante función de deseabilidad y prueba Tucker",
author = "Mendoza Torres, Maycol Chanlee",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
The "tara" or "taya" (Caesalpinia spinosa) is a plant native to South America of biological, cultural and economic relevance, from which tara gum is obtained, which has properties that provide stability and better organoleptic characteristics to bakery products. Likewise, the industry responds to the variable preferences of consumers in the cookie market. The objective of the study was to prepare cookies with a high degree of acceptability with addition of Caesalpinia spinosa flour and applying the response surface methodology and the desirability function. The mathematical model for the general acceptability attribute was determined with an R2 of 76.99%. Using the desirability function, it was determined that with 0.8% Caesalpinia spinosa flour using 128 °C for a time of 18 min. a product with better acceptability is obtained. Likewise, the sensory profiles of the panelists were evaluated, which did not show noticeable differences. In conclusion, it was possible to formulate a cookie with addition of Caesalpinia spinosa flour of good general acceptability using the response surface methodology and the desirability function.
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