Bibliographic citations
Talancha, O., (2014). Optimización de la incorporación de goma de tara y aceite vegetal en la formulación de una mayonesa light para maximizar su aceptabilidad [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2418
Talancha, O., Optimización de la incorporación de goma de tara y aceite vegetal en la formulación de una mayonesa light para maximizar su aceptabilidad [Tesis]. : Universidad Nacional Agraria La Molina; 2014. https://hdl.handle.net/20.500.12996/2418
@misc{renati/1115565,
title = "Optimización de la incorporación de goma de tara y aceite vegetal en la formulación de una mayonesa light para maximizar su aceptabilidad",
author = "Talancha Moreno, Oliver Héctor",
publisher = "Universidad Nacional Agraria La Molina",
year = "2014"
}
In the present investigation we sought to optimize the incorporation of Tara gum and vegetable oil in the formulation of a light mayonnaise, with the optimization criterion, maximizing level of pleasure, through the evaluation of a sensory panel and applying the methodology of surface response, described by Ayala and Pardo (1995) and Statgraphics Centurion XVI statistical software version 16.1.11,using a completely randomized design with factorial arrangement. Additionally, it was evaluated the significance of the factors "Tara gum content" and "Vegetable oil content", in the rheological and physicochemical characteristics for different treatments on the experimental design. It was found that the factors "Tara gum content" (X1) and "vegetable oil content" (X2), had a significant effect (α <0.05) on the response variable, level of pleasure, in the experimental area analyzed, of the experimental model. Being Tara gum, which had greater significance.The optimum formulation, obtained by maximizing the pleasure level, of the light mayonnaise, presented a Tara gum content and a vegetable oil content of 1.09% and 35.68%, respectively.Additionally, the factors, Tara gum content (X1) and vegetable oil content (X2) were highly significant, at a 95% confidence level, and had a directly proportional effect on the rheological characteristics: firmness, consistency, cohesiveness and viscosity.On the other hand, the factors, Tara gum content (X1) and vegetable oil content (X2), had no significant effect, at a 95% confidence level, on the Aw, pH, and acidity (% acetic acid), in the experimental area analyzed.
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