Bibliographic citations
Córdova, B., (2017). Efecto de la sustitución parcial de salvado de avena (avena sativa) por residuos de pulpa de naranja (citrus sinensis) en polvo sobre las características fisicoquímicas y aceptabilidad general de una barra alimenticia a base de quinua (chenopodium quinoa wild) [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/3778
Córdova, B., Efecto de la sustitución parcial de salvado de avena (avena sativa) por residuos de pulpa de naranja (citrus sinensis) en polvo sobre las características fisicoquímicas y aceptabilidad general de una barra alimenticia a base de quinua (chenopodium quinoa wild) [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2017. https://hdl.handle.net/20.500.12759/3778
@misc{renati/376872,
title = "Efecto de la sustitución parcial de salvado de avena (avena sativa) por residuos de pulpa de naranja (citrus sinensis) en polvo sobre las características fisicoquímicas y aceptabilidad general de una barra alimenticia a base de quinua (chenopodium quinoa wild)",
author = "Córdova Saavedra, Brooke Cinthia",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2017"
}
Was evaluated the effect of the partial replacement of oat bran (Avena sativa) by powdered orange (Citrus sinensis) pulp residues (26.66, 53.33 and 80%) on raw fiber content, firmness and general acceptability of a quinua (Chenopodium quinoa Wild) based food bar. The response variables were evaluated within 48 h after the food bar was elaborated. The statistical analysis was performed with a confidence level of 95%. Levene test demonstrated the homogeneity of variance in the parametric variables. The analysis of variance indicated the significant effect (p<0.05) of the substitution of oat bran by residues of powdered orange pulp on the crude fiber content and firmness. The Duncan test determined that the substitution of oat bran by 80% orange pulp residues allowed to obtain the highest content of crude fiber 10.86%, while for the instrumental firmness the substitution of 80% qualified as the better value with 9.86 N; for being the value closest to those obtained in the commercial bars. In the general acceptability, the oat bran substitution by orange powder residues treatment at 53.33% produced the highest average (7 points) corresponding to the perception ““I like it a lot““. The Friedman test showed a significant difference (p<0.05) between the samples evaluated. The Wilcoxon test confirmed that the bar with 53.33% substitution had the highest general acceptability being the best in sensory characteristics. The oat bran substitution by orange pulp powder residues at 53.33% is considered the best treatment due to its high crude fiber content, adequate instrumental firmness and the greater general acceptability in quinoa based food bars.
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