Bibliographic citations
Encomenderos, A., (2019). Efecto de la sustitución de harina de trigo (triticum aestivum) por harina de cañihua (chenopodium pallidicaule aellen) sobre las características fisicoquímicas y sensoriales de galletas dulces [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/4814
Encomenderos, A., Efecto de la sustitución de harina de trigo (triticum aestivum) por harina de cañihua (chenopodium pallidicaule aellen) sobre las características fisicoquímicas y sensoriales de galletas dulces [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2019. https://hdl.handle.net/20.500.12759/4814
@misc{renati/379967,
title = "Efecto de la sustitución de harina de trigo (triticum aestivum) por harina de cañihua (chenopodium pallidicaule aellen) sobre las características fisicoquímicas y sensoriales de galletas dulces",
author = "Encomenderos Valdivieso, Alejandra Maribel",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2019"
}
The aim of this research was to determine the effect of four substitution of wheat flour for cañihua flour (0, 15, 20 and 25%) of firmness, raw fiber, proteins, phenolic compounds and a general acceptability in cookies. The variance analysis determined a significant effect (p < 0.05) of parametric variables studied. The Duncan test stated that the partial substitution of 15% showed the higher firmness (30.47 N), with the substitution of 25% a higher amount of raw fiber (2.04%), proteins (10.78%) and phenolic compounds (38.51mg AG/100 g). Through the test of Friedman, showed that did not exist a significant difference (p > 0.05) among the treatments of general acceptability. The substitution of cañihua flour at 25% had an acceptability with a mode of eight points corresponding to a perception of I like it very much. The substitution of 25% was considered as the best treatment at showed the best results in raw fiber, proteins and phenolic compounds.
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