Citas bibligráficas
Laiza, R., (2024). Efecto de la proporción de harina de ñuña (Phaseolus vulgaris L.) y pajuro (Erythrina edulis) en la aceptabilidad sensorial de galletas en estudiantes universitarios [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/22513
Laiza, R., Efecto de la proporción de harina de ñuña (Phaseolus vulgaris L.) y pajuro (Erythrina edulis) en la aceptabilidad sensorial de galletas en estudiantes universitarios []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/22513
@misc{renati/882230,
title = "Efecto de la proporción de harina de ñuña (Phaseolus vulgaris L.) y pajuro (Erythrina edulis) en la aceptabilidad sensorial de galletas en estudiantes universitarios",
author = "Laiza Vasquez, Raul France",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
ABSTRACT The food industry continually seeks new formulations to address the food crisis using few traditional raw materials. Therefore, the objective of this research work was to evaluate the effect of proportions of ñuña flour (5-35 % w/w) and pajuro flour (5-35 % w/w) (four samples) on sensory acceptability. of cookies in students of the National University of Trujillo-Huamachuco Campus. A physicochemical analysis of the flours was determined, highlighting in the ñuña flour the presence of carbohydrates with 59.02 %, antioxidant activity 41.36 %, fiber 8.43 %, free lipids 2.10 %, protein 18.06 % and water absorption capacity 3.54 g H2O/ g ms. The pajuro flour was made up of 61.32% carbohydrates, antioxidant capacity 12.20 %, fiber 5.40 %, free lipids 2.61 %, protein 18.42 % and water absorption capacity 3.14 g H2O/g.ms. Sensory tests were carried out using untrained panelists with a 9-point hedonic scale in which attributes of flavor, smell, color, texture, and general acceptability were evaluated. Analysis of variance and the Limit Significant Difference (LSD) test were performed, showing a significant difference (p˂0.05) in each of the organoleptic attributes within the four samples. The sample with the highest rating was formulation M3. This formulation presented a carbohydrate content of 45.57 %, antioxidant capacity 69.06 %, fiber 1.92 %, free lipids 14.10 %, protein 24.70 %, acidity 0.08 %, water absorption capacity 1.58 g H2O/g.ms, density 1.13 g/cm3, hardness 53.48 N and an energy value of 411.82 kcal/100g with a shelf life of 2.1 months at 20 °C in low-density polyethylene bags 8 microns thick.
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