Citas bibligráficas
Zegarra, S., (2015). Optimización de la formulación de una galleta enriquecida con hidrolizado de anchoveta (Engraulis ringens) aplicando metodología de superficie de respuesta [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2185
Zegarra, S., Optimización de la formulación de una galleta enriquecida con hidrolizado de anchoveta (Engraulis ringens) aplicando metodología de superficie de respuesta [Tesis]. : Universidad Nacional Agraria La Molina; 2015. https://hdl.handle.net/20.500.12996/2185
@mastersthesis{renati/246643,
title = "Optimización de la formulación de una galleta enriquecida con hidrolizado de anchoveta (Engraulis ringens) aplicando metodología de superficie de respuesta",
author = "Zegarra Samame, Saby Inés",
publisher = "Universidad Nacional Agraria La Molina",
year = "2015"
}
It was obtained enzymatically an anchoveta's hydrolyzate to use as a substitute of milk powder in order to make a sweet cookie. In the formulations of the cookies, milk powder was replaced by hydrolyzed of anchoveta (80, 90 and 100 percent replacement) and baked at 150, 175 and 200 ° C and three times tested (8 , 14 and 20 minutes), generating a total of fifteen treatments using Box-Behnken design in the optimization. Cookies were obtained, passed through the test of general satisfaction using in its distribution the design of incomplete blocks balanced, because of that, 105 panelists evaluated 3 samples of 15 treatments. The treatment that obtained the highest acceptability (6.05) was the cookie in which the milk powder was replaced by 90 percent hydrolyzed anchoveta and the baking temperature at 175°C for 14 minutes. The optimization of the cookie using Response Surface Methodology Statgraphics plus 5.1 software, chosed the cookie with a 92 percent Anchoveta hydrolyzed, temperature and baking time of 180 ° C and 13 minutes respectively. The acceptability of the optimized cookie was 6.12. This one fulfilled all physical, chemical and microbiological requirements established. It also showed good digestibility and biological value.
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