Bibliographic citations
Montero, W., (2018). Efecto de la sustitución de harina de trigo (triticum aestivum) por harina de pulpa de zapallo macre (cucurbita maxima) y la temperatura de horneado sobre las características fisicoquímicas y aceptabilidad general de galletas dulces [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/4377
Montero, W., Efecto de la sustitución de harina de trigo (triticum aestivum) por harina de pulpa de zapallo macre (cucurbita maxima) y la temperatura de horneado sobre las características fisicoquímicas y aceptabilidad general de galletas dulces [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2018. https://hdl.handle.net/20.500.12759/4377
@misc{renati/377541,
title = "Efecto de la sustitución de harina de trigo (triticum aestivum) por harina de pulpa de zapallo macre (cucurbita maxima) y la temperatura de horneado sobre las características fisicoquímicas y aceptabilidad general de galletas dulces",
author = "Montero Marquez, William Ligui",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2018"
}
The objective of this research was to evaluate the effect of the substitution of wheat flour for macaroni flour (0, 10 and 20%) and the baking temperature (190 and 210 ° C) on moisture, acidity, ash, color , firmness and general acceptability of sweet cookies. The cookies were prepared in the Food Industries Pilot Plant of the Antenor Orrego Private University. According to the results of the Levene test modified in the parametric variables, homogeneity of variances was obtained and the results of the analysis of variance indicated that the substitution of wheat flour for maple pumpkin pulp flour and baking temperature had a significant effect on the moisture and ash content, color, firmness, thickness-diameter and general acceptability, except for titratable acidity and diameter of sweet cookies. The substitution to 10% and baking temperature of 190 ° C, presented greater general acceptability with fashion of 7, corresponding to the perception of I like quite and values of moisture content: 4.09%; ashes: 2.75%; Titrable acidity: 0.24%; firmness: 20.76 N; L *: 64.50; a *: 4.39; b *: 26.73; diameter: 7.7 cm; Thickness: 6.17 mm.
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