Bibliographic citations
Contreras, L., (2015). Desarrollo de una galleta dulce enriquecida con harina de quinua blanca (Chenopodium quinoa) utilizando diseño de mezclas [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/1928
Contreras, L., Desarrollo de una galleta dulce enriquecida con harina de quinua blanca (Chenopodium quinoa) utilizando diseño de mezclas [Tesis]. : Universidad Nacional Agraria La Molina; 2015. https://hdl.handle.net/20.500.12996/1928
@misc{renati/244485,
title = "Desarrollo de una galleta dulce enriquecida con harina de quinua blanca (Chenopodium quinoa) utilizando diseño de mezclas",
author = "Contreras Miranda, Luis Diego",
publisher = "Universidad Nacional Agraria La Molina",
year = "2015"
}
We sought to develop a sweet biscuit, a cookie, enriched with quinoa flour. Ten treatments were tested using different combinations of three ingredients: wheat flour (WF), quinoa flour (QF) and corn starch (CS), and could determine its effect on nutritional attributes (contribution in protein, fat and crude fiber), hardness and acceptability, with a formula for extruded wire cut cookie. Mix design was used, and analysis of variance (ANOVA) was applied. It was found that at a higher content of QF, the contribution in protein, fat and crude fiber increased. According to the analysis of acceptability, the optimal combination considered was 79 percent WF, 17 percent QF, and 4 percent CS (values based on doses of flour), with a proximal composition: humidity 3.8 percent, 20.5 percent of fat, 0.74 percent of crude fiber, 8.1 percent of protein and 64 percent of carbohydrates.
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