Bibliographic citations
Villanueva, J., (2019). Efecto de la sustitución de harina de trigo por harina de quinua (chenopodium quinoa willd) y residuos de pulpa de naranja (citrus sinensis) en polvo sobre las características fisicoquímicas y sensoriales de galletas dulces [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/5574
Villanueva, J., Efecto de la sustitución de harina de trigo por harina de quinua (chenopodium quinoa willd) y residuos de pulpa de naranja (citrus sinensis) en polvo sobre las características fisicoquímicas y sensoriales de galletas dulces [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2019. https://hdl.handle.net/20.500.12759/5574
@misc{renati/379187,
title = "Efecto de la sustitución de harina de trigo por harina de quinua (chenopodium quinoa willd) y residuos de pulpa de naranja (citrus sinensis) en polvo sobre las características fisicoquímicas y sensoriales de galletas dulces",
author = "Villanueva Chunque, Johana Noemi",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2019"
}
The effect of substitution wheat flour (Triticum aestivum) with quinoa flour (Chenopodium quinoa Willd) (10, 15 and 20%) and orange powder residues (Citrus sinensis) (5, 10 and 15%) was evaluated. on the content of protein, raw fiber, color, firmness, appearance and general acceptability in sweet cookies. Statistical analysis for all variables was performed at a confidence level of 95%. The homogeneity of variances in the parametric variables was demonstrated with the modified Levene test (p> 0.05). The analysis of variance indicated a significant effect of quinoa flour and orange powder residues on protein content, crude fiber, chromaticity a *, chromaticity b * and firmness; for luminosity (L *) there was only the effect of orange powder residues. It was determined that the treatment of quinoa flour at 20% and residues of orange powder at 15% presented the highest content of protein and crude fiber; and the treatment 15% of quinoa flour and 10% of orange powder residues presented the best in color and firmness. The Friedman test indicated significant effect of quinoa flour and orange powder residues on the appearance and the greater general acceptability of sweet cookies, while the Wilcoxon test indicated that the treatment 15% of quinoa flour and 10% of Orange residue was the best in sensory characteristics.
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