Bibliographic citations
Peñafiel, V., Tramontana, A. (2023). Elaboración y evaluación sensorial de una premezcla de queque de chocolate rica en fibra para diabéticos [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/667959
Peñafiel, V., Tramontana, A. Elaboración y evaluación sensorial de una premezcla de queque de chocolate rica en fibra para diabéticos [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2023. http://hdl.handle.net/10757/667959
@misc{renati/1294294,
title = "Elaboración y evaluación sensorial de una premezcla de queque de chocolate rica en fibra para diabéticos",
author = "Tramontana Dulanto, Alba Lucia",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2023"
}
Aim: to develop a chocolate cake premix rich in fiber suitable for diabetic patients. Methodology: the research was carried out in 4 stages, the first being the formulation of the premixes. The second and third stages consisted of microbiological analysis and quantification of dietary fiber. The last stage was the sensory evaluation in which 52 untrained panelists participated. Results: the premixes presented 8.51 and 5.72 grams of fiber per 100 grams, respectively, they complied with all the microbiological parameters and the sensory evaluation determined that the cakes of premix #1 had a higher degree of acceptability than premix #2. Conclusions: only one of the premixes complied with what was established to be considered rich in fiber (more than 6 grams per 100 grams). Both premixes complied with the provisions of NTS 071-MINSA/DIGESA-V.01 and obtained a general acceptability of 7 and 6, equivalent to "Like moderately" and "Like slightly" respectively.
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