Citas bibligráficas
Chávez, Y., (2024). Efecto de la sustitución parcial del salvado de avena (Avena sativa) por harina de paleta de tuna (Opuntia ficus-indica) y kiwicha (Amaranthus caudatus) expandida por harina de tarwi (Lupinus mutabilis) sobre las características fisicoquímicas y aceptabilidad general de una barra alimenticia [Tesis, Universidad Privada Antenor Orrego]. https://hdl.handle.net/20.500.12759/24011
Chávez, Y., Efecto de la sustitución parcial del salvado de avena (Avena sativa) por harina de paleta de tuna (Opuntia ficus-indica) y kiwicha (Amaranthus caudatus) expandida por harina de tarwi (Lupinus mutabilis) sobre las características fisicoquímicas y aceptabilidad general de una barra alimenticia [Tesis]. PE: Universidad Privada Antenor Orrego; 2024. https://hdl.handle.net/20.500.12759/24011
@misc{renati/374694,
title = "Efecto de la sustitución parcial del salvado de avena (Avena sativa) por harina de paleta de tuna (Opuntia ficus-indica) y kiwicha (Amaranthus caudatus) expandida por harina de tarwi (Lupinus mutabilis) sobre las características fisicoquímicas y aceptabilidad general de una barra alimenticia",
author = "Chávez García, Yender Erwin",
publisher = "Universidad Privada Antenor Orrego",
year = "2024"
}
The effect of partial replacement of oat bran with prickly pear shoulder flour (30, 20, 10%) and expanded kiwicha with tarwi flour (20, 15, 10%) on moisture, protein content, crude fiber, firmness and general acceptability in a food bar. For the sensory analysis, we worked with 66 untrained panelists. Levene's test demonstrated homogeneity of variance and the analysis of variance indicated a significant effect (p<0.05) of the formulations on each of the parametric variables, then Duncan's multiple comparisons test was applied. For general acceptability, the Friedman test showed a significant difference (p<0.05) and, therefore, it was complemented with the Wilcoxon test, finding no significant difference. The treatment with the partial replacement of oat bran with prickly pear shoulder flour (30%) and expanded kiwicha with tarwi flour (20%) was selected as the best because it had the lowest moisture content of 9.24%; the highest protein content with 10.51%; higher crude fiber content with 4.49%; best firmness with 28.18 N and presented the best sensory acceptance with 7.17 points which represents “I like it a lot“
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