(Optimization by D-optimal mix design of the general acceptability of a biscuit enriched with tocosh flour (Solanum tuberosum L.) and kiwicha flour (Amaranthus caudatus)
DOI:
https://doi.org/10.52807/qunab.v2i1.71Keywords:
substitution, Andean grains, desirability, sensory evaluationAbstract
This research designed to formulate an enriched cookie with partial substitution of Andean grains such as potato
tocosh flour (Solanum tuberosum L) and kiwicha (Amaranthus caudatus L.) and the evaluation of the general
acceptability of the cookie was carried out by 30 semi-trained panelists using a D-optimal mixture design for optimization,
from 11 treatments of enriched cookies being evaluated by sensory evaluation of general acceptability
and acidity and humidity considered as control variables, finding the optimal mixture with 75.29% wheat flour,
5.00% potato tocosh flour and 19.72% kiwicha flour; whose combination allowed us to obtain an enriched cookie
with a general acceptability of 7.14, acidity 0.07%, humidity 3.50% and a desirability of 0.81, which guarantee its
acceptability by the consumer.
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Copyright (c) 2024 Melissa Allison Oyola-Coral, Rossy Anavel Padilla-Fabian, Nicodemo C. Jamanca-Gonzales
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© Los autores. Este artículo es publicado por la QuantUNAB de la Universidad Nacional de Barranca. Este es un artículo de acceso abierto, distribuido bajo los términos de la Licencia Creative Commons Atribución 4.0 Internacional (https://creativecommons.org/licenses/by/4.0/deed.es) que permite Compartir (copiar y redistribuir el material en cualquier medio o formato), Adaptar (remezclar, transformar y construir a partir del material) para cualquier propósito, incluso comercialmente.
