Bibliographic citations
Gadea, A., (2019). Efecto de la sustitución de harina de trigo (triticum aestivum) por cáscara de uva (vitis vinífera L.) var. gross colman en polvo sobre las características fisicoquímicas y sensoriales en galletas dulces [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/4812
Gadea, A., Efecto de la sustitución de harina de trigo (triticum aestivum) por cáscara de uva (vitis vinífera L.) var. gross colman en polvo sobre las características fisicoquímicas y sensoriales en galletas dulces [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2019. https://hdl.handle.net/20.500.12759/4812
@misc{renati/373396,
title = "Efecto de la sustitución de harina de trigo (triticum aestivum) por cáscara de uva (vitis vinífera L.) var. gross colman en polvo sobre las características fisicoquímicas y sensoriales en galletas dulces",
author = "Gadea Wong, Andrea Mey",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2019"
}
The effect of substitution of wheat flour (Triticum aestivum) by grape skin (Vitis vinifera) powder (0, 5, 10 and 15%) on the physicochemical characteristics and general acceptability in sweet biscuits was evaluated. The grape pomace resulting from the vinification process of the company ““Wines Lavalet““ of Cascas, was received, weighed, selected, washed, pressed, dried, ground, sifted, packed and stored at room temperature until the preparation of sweet cookies. The color, firmness, raw fiber content and phenolic compounds as parametric variables were evaluated. Sensorially, the general acceptability was evaluated with thirty untrained panelists, using a structured hedonic scale of nine points. The statistical analyzes were performed at a confidence level of 95%. The Levene test showed homogeneity of variances for the parametric variables and the analysis of variance indicated a significant effect of the substitution of wheat flour for powdered grape skin on color, firmness, crude fiber content and phenolic compounds in sweet cookies. The Duncan test determined that the substitution of wheat flour for powdered grape skin at 15% presented the best characteristics of color (L *, a * and b *) and firmness, as well as, the highest content of crude fiber and phenolic compounds. Friedman's nonparametric test showed that there was no significant effect (p> 0.05) of the substitution of wheat flour for powdered grape skin over general acceptability, considering the treatment at 15% of substitution of wheat flour by powdered grape skin as the highest general acceptability with an average of 7.0 points, which corresponds to a perception of ““I like it moderately““.
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