Citas bibligráficas
Sánchez, E., (2024). Efecto de la quinua expandida (Chenopodium quinoa), harina de tarwi (Lupinus mutabilis), salvado de avena (Avena Sativa) y arándano (Vaccinium corymbosum) deshidratado sobre las características fisicoquímicas y aceptabilidad de una barra alimenticia [Tesis, Universidad Privada Antenor Orrego]. https://hdl.handle.net/20.500.12759/17891
Sánchez, E., Efecto de la quinua expandida (Chenopodium quinoa), harina de tarwi (Lupinus mutabilis), salvado de avena (Avena Sativa) y arándano (Vaccinium corymbosum) deshidratado sobre las características fisicoquímicas y aceptabilidad de una barra alimenticia [Tesis]. PE: Universidad Privada Antenor Orrego; 2024. https://hdl.handle.net/20.500.12759/17891
@misc{renati/378156,
title = "Efecto de la quinua expandida (Chenopodium quinoa), harina de tarwi (Lupinus mutabilis), salvado de avena (Avena Sativa) y arándano (Vaccinium corymbosum) deshidratado sobre las características fisicoquímicas y aceptabilidad de una barra alimenticia",
author = "Sánchez Pereda, Elmer Aarón",
publisher = "Universidad Privada Antenor Orrego",
year = "2024"
}
The effect of expanded quinoa, tarwi flour, oat bran and dehydrated blueberries (26,4,17.5,2.5%; 24,6,15,5%; 22,8,12.5,7.5%; 20,10,10,10%; 18,12,7.5,12.5%; 16,14,5,15%) on protein content, crude fiber, firmness, total phenols and general acceptability in a food bar was evaluated. For the sensory analysis, we worked with 50 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. The treatment with the formulation of expanded quinoa (16%), tarwi flour (14%), oat bran (5%) and dehydrated blueberry (15%) presents the highest protein content, 13.78%; higher crude fiber content, 13.13%; best firmness, 13.66 N; highest content of total phenols, 86.80 mg AG/100 g and presented the best sensory acceptance, as well as physicochemical characteristics; with 7.20 points representing ““I quite like it
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