Optimización del tiempo de horneado y de la formulación utilizando Cushuro (Nostoc sphaericum) y harina de coronta de maíz morado (Zea mays l.) en galletas
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Date
2022
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Universidad Nacional de Trujillo
Abstract
En el presente trabajo de investigación tuvo como objetivo optimizar el tiempo de horneado y la formulación utilizando cushuro (nostoc sphaericum) y harina de coronta de maíz morado (zea mays l.) en galletas. Se utilizó como varibles independientes el porcentaje de sustitución de harina de coronta de maiz morado, cushuro y tiempo de horneado, para conseguir una mayor aceptabilidad general. Se aplicó un analisis estadistico (DCCR), esto generó 17 ensayos con sustituciones de harina de coronta de maiz morado entre 2 al 10%, cushuro entre 5 al 19 % y tiempo de horneado entre 8 a 30 min a una temperatura de horneado de 140 °C. Se finaliza, que a una sustitución de harina de coronta de maiz entre 5.5 a 7.5 %, la sustitución de cushuro entre 18 a 20 % y tiempo de cocción de galletas entre 17 a 20 min se obtiene una aceptabilidad general mas de 8 puntos. Además, que a mayores concentraciones de harina de coronta de maiz morado disminuye la aceptabilidad general.
ABSTRACT The objective of this research work was to optimize the baking and formulation time using cushuro (nostoc sphaericum) and purple corn crown flour (zea mays l.) In cookies. Parameters such as percentage of substitution of purple corn crown flour, cushuro and baking time were used to achieve greater general acceptability. A statistical analysis (DCCR) was applied, this generated 17 trials with substitutions of purple corn crown flour between 2 to 10%, cushuro between 5 to 19% and baking time between 8 to 30 min at a baking temperature of 140 ° C. It is concluded that a substitution of corn crown flour between 5.5 to 7.5%, the substitution of cushuro between 18 to 20% and baking time of cookies between 17 to 20 min, a general acceptability of more than 8 points is obtained. In addition, that at higher concentrations of purple corn crown flour, the general acceptability decreases.
ABSTRACT The objective of this research work was to optimize the baking and formulation time using cushuro (nostoc sphaericum) and purple corn crown flour (zea mays l.) In cookies. Parameters such as percentage of substitution of purple corn crown flour, cushuro and baking time were used to achieve greater general acceptability. A statistical analysis (DCCR) was applied, this generated 17 trials with substitutions of purple corn crown flour between 2 to 10%, cushuro between 5 to 19% and baking time between 8 to 30 min at a baking temperature of 140 ° C. It is concluded that a substitution of corn crown flour between 5.5 to 7.5%, the substitution of cushuro between 18 to 20% and baking time of cookies between 17 to 20 min, a general acceptability of more than 8 points is obtained. In addition, that at higher concentrations of purple corn crown flour, the general acceptability decreases.
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Keywords
Harina
Maíz morado