Bibliographic citations
Lopez, R., (2018). Efecto de la sustitución parcial de harina de trigo (triticum aestivum L.) por cáscara de mango (mangifera indica L.) var. kent en polvo sobre las características fisicoquímicas y sensoriales de galletas dulces [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/4375
Lopez, R., Efecto de la sustitución parcial de harina de trigo (triticum aestivum L.) por cáscara de mango (mangifera indica L.) var. kent en polvo sobre las características fisicoquímicas y sensoriales de galletas dulces [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2018. https://hdl.handle.net/20.500.12759/4375
@misc{renati/376760,
title = "Efecto de la sustitución parcial de harina de trigo (triticum aestivum L.) por cáscara de mango (mangifera indica L.) var. kent en polvo sobre las características fisicoquímicas y sensoriales de galletas dulces",
author = "Lopez Paz, Roxana",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2018"
}
The effect of the partial substitution of wheat flour (Triticum aestivum) by mango rind powder (Mangifera indica) var. Kent (2.5, 5 and 7.5%) on the firmness, color, fiber content, general acceptability in sweet cookies, a control sample was made without substitution. The variables were evaluated after 2 days after the cookie was made. The analysis of variance showed a significant effect (p <0.01) in the replacement of wheat flour with mango peel powder on the firmness, color (L*, a* and b*) and fiber content and sweet cookies. It was determined that the firmness, fiber content, chromaticity (a*) are directly proportional; a difference in luminosity (L*) and chromaticity (b*) that is inversely proportional to the concentration of mango husk powder, respectively. The Duncan test determined that substitution of wheat flour for mango powder at 5% to obtain an adequate firmness of 35.58 N, better luminosity L * (55.23), chromaticity a* (8.68) and chromaticity b* (27.84) with the treatment of 5% mango peel powder, likewise a fiber content of 10.60% was obtained, this is due to mango components such as pectin responsible for these characteristics, showing that there was a significant difference between substitutions. For the sensory evaluation, the Friedman test was applied, where the substitution of the wheat flour for the powder of the mango husk was made at 5%, a fashion of 7 was presented to the perception of '' Like '' between the panelists showing that there was not a significant difference (p> 0.01) between the samples evaluated.
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