Bibliographic citations
Zare, K., (2023). Efecto de la concentración de masa de tarwi y de agar agar sobre las proteínas, firmeza, color y aceptabilidad general de queso tipo mozzarella de tarwi (Lupinus mutabilis) [Tesis, Universidad Privada Antenor Orrego]. https://hdl.handle.net/20.500.12759/13491
Zare, K., Efecto de la concentración de masa de tarwi y de agar agar sobre las proteínas, firmeza, color y aceptabilidad general de queso tipo mozzarella de tarwi (Lupinus mutabilis) [Tesis]. PE: Universidad Privada Antenor Orrego; 2023. https://hdl.handle.net/20.500.12759/13491
@misc{renati/378635,
title = "Efecto de la concentración de masa de tarwi y de agar agar sobre las proteínas, firmeza, color y aceptabilidad general de queso tipo mozzarella de tarwi (Lupinus mutabilis)",
author = "Zare Valdez, Karlita Jesús",
publisher = "Universidad Privada Antenor Orrego",
year = "2023"
}
The effect of the concentrations of tarwi masa (30.93 and 38.10%) and of agar agar (11.90 y 15.90%) on the proteins, firmness, color and general acceptability in the production of cheese type mozzarella of lupine was evaluated. The raw material was selected, soaked, cooked, washed, peeled, milled, diluted, pasteurized, cooled, mixed and packaged. Four treatments were evaluated in proteins, firmness, and color as parametric variables. Sensory, the overall acceptability were applied by thirty untrained judges using a hedonic scale of nine points. Statistical analyzes were performed with a confidence level of 95%. The modified Levene test demonstrated homogeneity of variances for the parametric variables and the analysis of variance indicated a significant effect of the concentration of tarwi and agar agar on protein content, firmness and color. The nonparametric tests for sensory evaluation applied were Friedman and Wilcoxon, indicating that the best treatment in general acceptability was 38.10% tarwi concentration and 15.90% agar agar in mozzarella cheese. The concentration of 38.10% tarwi mass and 15.90% agar agar presented the highest general acceptability (7 points) ""I like it moderately"" in tarwi mozzarella type cheese, higher protein content (12.08%), adequate firmness (2.63 N ) and colour (81.17 L*, -4.56 a* and 22.57 b*).
This item is licensed under a Creative Commons License