Efecto de la temperatura y tiempo de horneado en la aceptabilidad general de una galleta elaborada a base de tarwi (Lupinus mutabilis)
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Date
2024
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Universidad Nacional de Trujillo
Abstract
La presente investigación tuvo como objetivo determinar el efecto de la temperatura y tiempo de horneado en la aceptabilidad general de una galleta elaborada a base de tarwi (Lupinus mutabilis). La elaboración de la galleta con tarwi (Lupinus mutabilis) se realizó de la siguiente forma: recepción, dosificado, mezclado y amasado, extendido, moldeado, horneado, enfriado y envasado. Se utilizó un Diseño Compuesto Central Rotable (DCCR) con dos variables independientes, haciendo un total de cuatro puntos factoriales, incluido cuatro puntos axiales y tres repeticiones en el punto central, totalizando 11 ensayos. Las variables evaluadas fueron: temperatura de horneado (de 130 a 160°C) y tiempo de horneado (de 10 a 16 minutos) como variables independientes; y la aceptabilidad general de la galleta como variable dependiente. La evaluación de aceptabilidad se realizó con un total de 60 panelistas. Según los resultados, el tratamiento cinco tuvo el valor más alto en aceptabilidad general (8.2) en donde la galleta fue horneado a una temperatura de 130 °C por un tiempo de 13 minutos; y el tratamiento cuatro tuvo la peor calificación (3.4) debido a que la galleta prácticamente estuvo muy cocida debido a que fue horneado a 156 °C por 15 minutos. Se concluye que a una temperatura entre 135 a 140°C y un tiempo entre 11 a 12.5 minutos de horneado se tiene la mayor aceptación por los consumidores debido a que tiene las mejores características en olor, color, textura y apariencia de la galleta elaborada a base de tarwi (Lupinus mutabilis). A temperaturas mayores de 140°C y tiempos mayores a 12.5 minutos de horneado tienen menor aceptabilidad general.
ABSTRACT The aim of this research was to determine the effect of temperature and baking time on the overall acceptability of a biscuit made from tarwi (Lupinus mutabilis). The production of the tarwi (Lupinus mutabilis) biscuit was carried out as follows: reception, dosing, mixing and kneading, spreading, moulding, baking, cooling and packaging. A Rotatable Central Composite Design (RCCD) with two independent variables was used, making a total of four factorial points, including four axial points and three replications in the central point, totalling 11 trials. The variables evaluated were: baking temperature (from 130 to 160°C) and baking time (from 10 to 16 minutes) as independent variables; and overall acceptability of the biscuit as dependent variable. The acceptability assessment was conducted with a total of 60 panellists. According to the results, treatment five had the highest value in overall acceptability (8.2) where the biscuit was baked at a temperature of 130 °C for a time of 13 minutes; and treatment four had the worst rating (3.4) because the biscuit was practically overcooked due to the fact that it was baked at 156 °C for 15 minutes. It is concluded that a temperature between 135 to 140°C and a baking time between 11 to 12.5 minutes has the highest acceptance by consumers because it has the best characteristics in smell, colour, texture and appearance of the biscuit made from tarwi (Lupinus mutabilis). Temperatures higher than 140°C and baking times longer than 12.5 minutes have lower overall acceptability.
ABSTRACT The aim of this research was to determine the effect of temperature and baking time on the overall acceptability of a biscuit made from tarwi (Lupinus mutabilis). The production of the tarwi (Lupinus mutabilis) biscuit was carried out as follows: reception, dosing, mixing and kneading, spreading, moulding, baking, cooling and packaging. A Rotatable Central Composite Design (RCCD) with two independent variables was used, making a total of four factorial points, including four axial points and three replications in the central point, totalling 11 trials. The variables evaluated were: baking temperature (from 130 to 160°C) and baking time (from 10 to 16 minutes) as independent variables; and overall acceptability of the biscuit as dependent variable. The acceptability assessment was conducted with a total of 60 panellists. According to the results, treatment five had the highest value in overall acceptability (8.2) where the biscuit was baked at a temperature of 130 °C for a time of 13 minutes; and treatment four had the worst rating (3.4) because the biscuit was practically overcooked due to the fact that it was baked at 156 °C for 15 minutes. It is concluded that a temperature between 135 to 140°C and a baking time between 11 to 12.5 minutes has the highest acceptance by consumers because it has the best characteristics in smell, colour, texture and appearance of the biscuit made from tarwi (Lupinus mutabilis). Temperatures higher than 140°C and baking times longer than 12.5 minutes have lower overall acceptability.
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Keywords
Tarwi, Lupinus mutabilis, Lupino, Aceptabilidad, Diseño Compuesto Central (DCCR), Optimización