Efecto del tiempo y la temperatura de horneado en la aceptabilidad general del tarwi (Lupinus Mutabilis) recubierto con chocolate
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Date
2018
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Universidad Nacional de Trujillo
Abstract
El objetivo del presente trabajo fue desarrollar un producto a base de tarwi deshidratado (Lupinus mutabilis) con cobertura de chocolate de alta aceptabilidad. Se utilizó un diseño compuesto central rotacional de 22 incluyendo 4 axiales y 3 centrales; el cual permitió obtener los modelos que definen el comportamiento de las variables independientes, tiempo de horneado (5 a 15 minutos) y temperatura de horneado (140 a 180°C) respecto a la dependiente, que fue la aceptabilidad general. Tanto la temperatura (Lineal, Cuadrática) y tiempo (Lineal) son significativos (p<0,05), en cambio la interacción entre ambas variables y el tiempo en forma lineal no afecta significativamente al modelo; siendo así posible construir las superficies de respuesta, para esto se utilizó el software STATISTICA 7.0. Se verificó que cuando los valores de temperatura de horneado entre 155 y 165 °C; y un tiempo de horneado de 8 a 12 minutos la aceptabilidad general alcanza valores cercanos o mayores a 7.
ABSTRACT The objective of the present work was to develop a product based on dehydrated tarwi (Lupinus mutabilis) with chocolate coverage of high acceptability. A rotational central composite design of 22 was used including 4 axial and 3 central; which allowed to obtain the models that define the behavior of the independent variables, baking time (5 to 15 minutes) and baking temperature (140 to 180 ° C) with respect to the dependent, which was the general acceptability. Both the temperature (Linear, Quadratic) and time (Quadratic) are significant (p <0.05), however the interaction between both variables and time in linear form it does not significantly affect the model; It is thus possible to construct the response surfaces, for this the software STATISTICA 7.0 was used. It was verified that when the baking temperature values between 155 and 165 ° C; and a baking time of 8 to 12 minutes the general acceptability reaches values close to or greater than 7.
ABSTRACT The objective of the present work was to develop a product based on dehydrated tarwi (Lupinus mutabilis) with chocolate coverage of high acceptability. A rotational central composite design of 22 was used including 4 axial and 3 central; which allowed to obtain the models that define the behavior of the independent variables, baking time (5 to 15 minutes) and baking temperature (140 to 180 ° C) with respect to the dependent, which was the general acceptability. Both the temperature (Linear, Quadratic) and time (Quadratic) are significant (p <0.05), however the interaction between both variables and time in linear form it does not significantly affect the model; It is thus possible to construct the response surfaces, for this the software STATISTICA 7.0 was used. It was verified that when the baking temperature values between 155 and 165 ° C; and a baking time of 8 to 12 minutes the general acceptability reaches values close to or greater than 7.
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Keywords
Aceptabilidad general, Diseño Compuesto Central (DCCR), Tarwi, Lupinus Mutabilis, Chocolate