Citas bibligráficas
Flores, C., (2017). Efecto de la proporción de membrillo: mango deshidratado sobre el color, sabor, firmeza y aceptabilidad general de barras energéticas de cereales [Tesis, Universidad Privada Antenor Orrego]. https://hdl.handle.net/20.500.12759/3779
Flores, C., Efecto de la proporción de membrillo: mango deshidratado sobre el color, sabor, firmeza y aceptabilidad general de barras energéticas de cereales [Tesis]. : Universidad Privada Antenor Orrego; 2017. https://hdl.handle.net/20.500.12759/3779
@misc{renati/376716,
title = "Efecto de la proporción de membrillo: mango deshidratado sobre el color, sabor, firmeza y aceptabilidad general de barras energéticas de cereales",
author = "Flores Humarán, César Arturo",
publisher = "Universidad Privada Antenor Orrego",
year = "2017"
}
The effect of the proportion of pulp of quince (Cydonia oblonga) and mango (Mangifera indica L.) dehydrated in the proportions of 20% -80% was evaluated; 50% -50%; 60% -40%; 80% -20% and 40% -60%; on the sensory tests of flavor, color, firmness and general acceptability and instrumental firmness of cereal energy bars (oat flakes and quinoa). The statistical analysis was performed with a confidence level of 95%. The Friedman test determined significant effect (p <0.05) on sensory color, sensory firmness and general acceptability of the proportions evaluated, and in the case of taste, did not present significant effect. For the sensory evaluation with respect to color, it was golden brown; with respect to the taste, it was very pleasing, in the case of sensory firmness it was neither soft nor hard and in terms of general acceptability it was indicated that it liked a lot. The analysis of variance for the instrumental firmness indicated that it did not present significant effect (p> 0.05) in any of the proportions: 20% -80%; 50% -50%; 60% -40%; 80% 20% and 40% -60%; the firmness values obtained being 20.61; 21.43; 22.13; 24.30 and 21.81 N respectively, which are values similar to commercial energy bars.
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