Bibliographic citations
Vásquez, R., (2021). Efecto de la sustitución de harina de trigo (Triticum aestivum) por harina de kiwicha (Amaranthus caudatus) y residuos de naranja (Citrus sinensis) en polvo sobre las características fisicoquímicas y sensoriales de galletas dulces [Tesis, Universidad Privada Antenor Orrego]. https://hdl.handle.net/20.500.12759/7698
Vásquez, R., Efecto de la sustitución de harina de trigo (Triticum aestivum) por harina de kiwicha (Amaranthus caudatus) y residuos de naranja (Citrus sinensis) en polvo sobre las características fisicoquímicas y sensoriales de galletas dulces [Tesis]. PE: Universidad Privada Antenor Orrego; 2021. https://hdl.handle.net/20.500.12759/7698
@misc{renati/379754,
title = "Efecto de la sustitución de harina de trigo (Triticum aestivum) por harina de kiwicha (Amaranthus caudatus) y residuos de naranja (Citrus sinensis) en polvo sobre las características fisicoquímicas y sensoriales de galletas dulces",
author = "Vásquez Vela, Rocío del Pilar",
publisher = "Universidad Privada Antenor Orrego",
year = "2021"
}
The effect of substituting wheat flour for kiwicha flour (10, 15 and 20%) and orange powder residues (3, 6 and 9%) was evaluated on protein content, color, firmness, crude fiber, and general acceptability in cookies was evaluated. Statistical analysis for all variables was performed at a 95% confidence level. The homogeneity of variances in the parametric variables was demonstrated with the modified Levene's test (p> 0.05). Analysis of variance indicated a significant effect (p< 0.05) of kiwicha flour and powdered orange residues on protein content, colour (L*, a* and b*), firmness and crude fiber. It was determined that the treatment of 20% kiwicha flour and 9% orange powder residues presented the highest protein and crude fiber content; the treatment of 15% kiwicha flour and 6% powdered orange residues presented the best firmness and the treatment of 10% kiwicha flour and 3% powdered orange residues presented the best color. Friedman's test indicated a significant effect (p<0.05) of kiwicha flour and powdered orange residue on overall acceptability. The Wilcoxon test indicated that the 15% kiwicha flour and 6% orange powder residue treatment had the highest acceptance with 8 points, corresponding to a perception of “I like it a lot”; it can be considered as the best treatment for the purposes of a commercial application
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