Bibliographic citations
Cárdenas, Y., (2022). Efecto de la sustitución parcial de harina de trigo por harina de tarwi (Lupinus mutabilis) y concentrado de proteínas de arveja (Pisum sativum) sobre las características fisicoquímicas y aceptabilidad general en galletas dulces [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/9860
Cárdenas, Y., Efecto de la sustitución parcial de harina de trigo por harina de tarwi (Lupinus mutabilis) y concentrado de proteínas de arveja (Pisum sativum) sobre las características fisicoquímicas y aceptabilidad general en galletas dulces [Tesis]. PE: Universidad Privada Antenor Orrego - UPAO; 2022. https://hdl.handle.net/20.500.12759/9860
@misc{renati/379036,
title = "Efecto de la sustitución parcial de harina de trigo por harina de tarwi (Lupinus mutabilis) y concentrado de proteínas de arveja (Pisum sativum) sobre las características fisicoquímicas y aceptabilidad general en galletas dulces",
author = "Cárdenas González, Yuly Yanét",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2022"
}
The objective of this study was to evaluate the effect of replacing wheat flour (Triticum aestivum) with tarwi (Lupinus mutabilis) flour (5%, 10% and 15%) and pea protein concentrate (Pisum sativum L.) (2.5%, 5.0% and 7.5%) on protein content, firmness, color and general acceptability, in sweet cookies. Statistical analysis for all variables was performed with a confidence level of 95%. The homogeneity of variances in the parametric variables was demonstrated with the Levene test (p ≥ 0.05). Analysis of variance indicated a significant effect (p < 0.05) of tarwi flour and pea protein concentrate on protein content, firmness, and color (L*, a*, and b*). Duncan's test determined that the treatment of 15% tarwi flour and 7.5% pea protein concentrate had the highest protein content, firmness and color. Friedman's test indicated a significant effect (p < 0.05) of tarwi flour and pea protein concentrate on overall acceptability. The Wilcoxon test denoted that the 15% tarwi flour and 7.5% concentrated pea protein treatment had an average acceptance of 7.40, with a mode of 8 points, corresponding to a perception of ““I like it much““. The global analysis of the effects of tarwi flour and pea protein concentrate, on the protein content, firmness, color and general acceptability, allows us to establish that 15% tarwi flour and 7.5% protein concentrate pea is the best treatment in firmness (15.59 N) and chromaticity b* (35.45); and it is among the best treatments in protein content (39.37%), luminosity (62.70), chromaticity a* (11.26) and general acceptability (7.40 points)
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