Citas bibligráficas
Cruz, W., (2024). Efecto de la proporción de harina de tarwi (Lupinus mutabilis) y pajuro (Erythrina edulis) en la aceptabilidad sensorial de galletas en estudiantes universitarios [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/22512
Cruz, W., Efecto de la proporción de harina de tarwi (Lupinus mutabilis) y pajuro (Erythrina edulis) en la aceptabilidad sensorial de galletas en estudiantes universitarios []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/22512
@misc{renati/882129,
title = "Efecto de la proporción de harina de tarwi (Lupinus mutabilis) y pajuro (Erythrina edulis) en la aceptabilidad sensorial de galletas en estudiantes universitarios",
author = "Cruz Victorio, Williar Jhoner",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
ABSTRACT The objective of this research work was to evaluate the effect of the proportion of tarwi (Lupinus mutabilis) and pajuro (Erythrina edulis) flour on the sensory acceptability of cookies in students of the UNT-Huamachuco Campus. The Randomized Complete Block Design (DBCA) was used with four treatments and 4 repetitions (blocks). The formulations of each of the treatments used for the statistical analysis were the following: T1 (37 – 4 %), T2 (26 -15%), T3 (15 – 26 %) and T4 (4 – 37 %) of flour of tarwi and pajuro flour respectively. The evaluation of the sensory acceptability of the cookies was done through the participation of 100 untrained panelists using an unstructured 9-point hedonic scale where the attributes of flavor, smell, color, texture and general acceptability were evaluated. An analysis of variance (ANOVA) was performed on each of the organoleptic attributes within the four treatments, in addition to the multiple range test (LSD). The results obtained for the sensory analysis showed that treatment T4 was the one with the greatest acceptability; Regarding the statistical analysis, this showed a significant statistical difference for p<0.05 between the treatments. In the physicochemical characterization of the cookie with the highest acceptability, values of humidity were obtained: 10.1 %, ash 2.78 %, total solids 89.9 %, soluble solids 2.8 %, carbohydrates 41.56 %, reducing sugars 15.01 %, antioxidant capacity 84.5 %, fiber 0.81 %. free lipids 27.50 %, protein 18.06 %, acidity 0.07 %, pH 6.5 and water absorption capacity of 1.93 g H2O/g d.b. The energy value of the cookie was 487.61 kcal/100g with a shelf life of 2.3 months in low-density polyethylene bags 8 microns thick.
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