Bibliographic citations
Correa, J., (2021). Elaboración y evaluación de alimento tipo snack salado a partir de almendras de macambo (Theobroma bicolor) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/4065
Correa, J., Elaboración y evaluación de alimento tipo snack salado a partir de almendras de macambo (Theobroma bicolor) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2021. http://hdl.handle.net/11458/4065
@misc{renati/1057899,
title = "Elaboración y evaluación de alimento tipo snack salado a partir de almendras de macambo (Theobroma bicolor)",
author = "Correa Mozo, Jackeline Haydee",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2021"
}
The objective of this work was to elaborate and evaluate a salty snack food from macambo almonds (Theobroma bicolor), to identify the appropriate parameters in such elaboration, sensory evaluation was used and by means of the affective test the degree of preference that 10 semi-trained panelists had for the snacks was determined. A 9-point hedonic scale was applied, where attributes such as color, flavor and crunchiness were evaluated. The experimental design consisted of two stages, the first one being the SALTY stage, where the independent variables were; salt content (5%, 7.5%, 10%) and brine immersion time (2,5 and 8 hours) and the dependent variable was the sensory characteristic (color and flavor); on the other hand, the second stage was BAKING, where the independent variables were; baking temperature (130°C, 140°C and 150°C) and baking time (10, 20 and 30 minutes) and the dependent variables were the sensory characteristics (color, flavor and crunchiness). Both stages were evaluated using the completely randomized block statistical design (CRBD) with a 5 % probability level of significance. In addition, the snacks were stored at room temperature in sealed bags made of bilaminate, polypropylene and low-density polyethylene. Analyses of moisture percentage, acidity index, iodine index and peroxide index were performed on days 0, 15, 30 and 45 of storage. The results showed that, in SALTING, the samples most statistically accepted by the panelists were those that were in a 7.5% brine solution for 2 hours and in BAKING, those that were subjected to 150°C for 10 minutes. In storage, the statistical design showed that the type of packaging influenced the moisture content, acidity index, iodine index and peroxide index, with differences among the three packages; therefore, the one that best maintained the organoleptic characteristics was the bilaminated packaging.
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