Aceptabilidad general de galletas a base harinas de trigo, quinua, almendra y pecana
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Date
2025
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Universidad Nacional de Trujillo
Abstract
En el presente estudio se evaluó la aceptabilidad general de galletas elaboradas a base de harinas de trigo (80%-100%), quinua (0%-10%), almendra (0%-6.7%), pecana (0%-10%) y edulcorante de yacón, este último en sustitución del azúcar. El horneado fue a una temperatura constante de 140 °C durante 20 min. Mediante un análisis sensorial a 100 panelistas no entrenados, se valoraron las características de color, sabor y textura usando una escala hedónica del 1 al 10. Los tratamientos fueron comparados utilizando análisis de varianza (ANOVA) y una prueba comparativa posterior de Tukey para detectar diferencias significativas entre tratamientos. La variable dependiente fue la aceptabilidad general de las galletas, mientras que las variables independientes incluyeron las distintas combinaciones de harinas utilizadas en cada formulación. Los resultados revelaron que la formulación T2, con una mezcla equilibrada de 60 gramos de harina de pecana, 40 gramos de harina de almendra y 20 gramos de harina de quinua, obtuvo la mayor puntuación en aceptabilidad general (8.4), destacándose también en color (7.8), sabor (7.7) y textura (7.3), superando significativamente a las otras formulaciones. Esta investigación confirma que las harinas alternativas pueden mejorar la aceptabilidad sensorial y nutricional cuando sustituyen a harinas convencionales en la producción de galletas.
ABSTRACT In the present study, the overall acceptability of cookies made with wheat flour (80%-100%), quinoa flour (0%-10%), almond flour (0%-6.7%), pecan flour (0%-10%), and yacón sweetener (as a substitute for sugar) was evaluated. The cookies were baked at a constant temperature of 140°C for 20 minutes. A sensory analysis was conducted with 100 untrained panelists, who assessed the color, flavor, and texture using a hedonic scale from 1 to 10. The treatments were compared using analysis of variance (ANOVA) and a subsequent Tukey test to detect significant differences between treatments. The dependent variable was the overall acceptability of the cookies, while the independent variables included the different combinations of flours used in each formulation. The results revealed that formulation T2, with a balanced mixture of 60 grams of pecan flour, 40 grams of almond flour, and 20 grams of quinoa flour, achieved the highest acceptability score (8.4), also excelling in color (7.8), flavor (7.7), and texture (7.3), significantly outperforming the other formulations. This research confirms that alternative flours can enhance both the sensory acceptability and nutritional value of cookies when replacing conventional flours in their production.
ABSTRACT In the present study, the overall acceptability of cookies made with wheat flour (80%-100%), quinoa flour (0%-10%), almond flour (0%-6.7%), pecan flour (0%-10%), and yacón sweetener (as a substitute for sugar) was evaluated. The cookies were baked at a constant temperature of 140°C for 20 minutes. A sensory analysis was conducted with 100 untrained panelists, who assessed the color, flavor, and texture using a hedonic scale from 1 to 10. The treatments were compared using analysis of variance (ANOVA) and a subsequent Tukey test to detect significant differences between treatments. The dependent variable was the overall acceptability of the cookies, while the independent variables included the different combinations of flours used in each formulation. The results revealed that formulation T2, with a balanced mixture of 60 grams of pecan flour, 40 grams of almond flour, and 20 grams of quinoa flour, achieved the highest acceptability score (8.4), also excelling in color (7.8), flavor (7.7), and texture (7.3), significantly outperforming the other formulations. This research confirms that alternative flours can enhance both the sensory acceptability and nutritional value of cookies when replacing conventional flours in their production.
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Keywords
Galletas, Aceptabilidad general, Sustitución de harinas, Análisis sensorial