Efecto de la proporción de harina de tarwi (Lupinus mutabilis) y pajuro (Erythrina edulis) en la aceptabilidad sensorial de galletas en estudiantes universitarios
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Date
2024
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Universidad Nacional de Trujillo
Abstract
El presente trabajo de investigación tuvo como objetivo evaluar el efecto de la proporción de harina de tarwi (Lupinus mutabilis) y pajuro (Erythrina edulis) en la aceptabilidad sensorial de galletas en estudiantes de la UNT-Filial Huamachuco. Se empleó el Diseño de Bloques Completo al Azar (DBCA) con cuatro tratamientos y 4 repeticiones (bloques). Las formulaciones de cada uno de los tratamientos utilizados para el análisis estadístico fueron los siguientes: T1 (37 - 4 %), T2 (26 - 15 %), T3 (15 - 26 %) y T4 (4 - 37 %) de harina de tarwi y harina de pajuro respectivamente. La evaluación de la aceptabilidad sensorial de las galletas se hizo mediante la participación de 100 panelistas no entrenados mediante una escala hedónica no estructurada de 9 puntos en donde se evaluaron los atributos de sabor, olor, color, textura y aceptabilidad general. Se realizó un análisis de varianza (ANOVA) en cada uno de los atributos organolépticos dentro de los cuatro tratamientos, además de la prueba de rangos múltiples (LSD). Los resultados obtenidos para el análisis sensorial arrojaron que el tratamiento T4 fue el de mayor aceptabilidad; con respecto al análisis estadístico este mostró una diferencia estadística significativa para p<0.05 entre los tratamientos. En la caracterización fisicoquímica de la galleta de mayor aceptabilidad se obtuvo valores de humedad 10.1 %, cenizas 2.78 %, sólidos totales 89.9 %, sólidos solubles 2.8 %, carbohidratos 41.56 %, azúcares reductores 15.01 %, capacidad antioxidante 84.5 %, fibra 0.81 %, lípidos libres 27.50 %, proteína 18.06 %, acidez 0.07 %, pH 6.5 y capacidad de absorción de agua de 1.93 g H2O/g m.s El valor energético de la galleta fue de 487.61 kcal/100g con una vida útil de 2.3 meses en bolsas de polietileno de baja densidad y 8 micras de espesor.
ABSTRACT The objective of this research work was to evaluate the effect of the proportion of tarwi (Lupinus mutabilis) and pajuro (Erythrina edulis) flour on the sensory acceptability of cookies in students of the UNT-Huamachuco Campus. The Randomized Complete Block Design (DBCA) was used with four treatments and 4 repetitions (blocks). The formulations of each of the treatments used for the statistical analysis were the following: T1 (37 – 4 %), T2 (26 -15%), T3 (15 – 26 %) and T4 (4 – 37 %) of flour of tarwi and pajuro flour respectively. The evaluation of the sensory acceptability of the cookies was done through the participation of 100 untrained panelists using an unstructured 9-point hedonic scale where the attributes of flavor, smell, color, texture and general acceptability were evaluated. An analysis of variance (ANOVA) was performed on each of the organoleptic attributes within the four treatments, in addition to the multiple range test (LSD). The results obtained for the sensory analysis showed that treatment T4 was the one with the greatest acceptability; Regarding the statistical analysis, this showed a significant statistical difference for p<0.05 between the treatments. In the physicochemical characterization of the cookie with the highest acceptability, values of humidity were obtained: 10.1 %, ash 2.78 %, total solids 89.9 %, soluble solids 2.8 %, carbohydrates 41.56 %, reducing sugars 15.01 %, antioxidant capacity 84.5 %, fiber 0.81 %. free lipids 27.50 %, protein 18.06 %, acidity 0.07 %, pH 6.5 and water absorption capacity of 1.93 g H2O/g d.b. The energy value of the cookie was 487.61 kcal/100g with a shelf life of 2.3 months in low-density polyethylene bags 8 microns thick.
ABSTRACT The objective of this research work was to evaluate the effect of the proportion of tarwi (Lupinus mutabilis) and pajuro (Erythrina edulis) flour on the sensory acceptability of cookies in students of the UNT-Huamachuco Campus. The Randomized Complete Block Design (DBCA) was used with four treatments and 4 repetitions (blocks). The formulations of each of the treatments used for the statistical analysis were the following: T1 (37 – 4 %), T2 (26 -15%), T3 (15 – 26 %) and T4 (4 – 37 %) of flour of tarwi and pajuro flour respectively. The evaluation of the sensory acceptability of the cookies was done through the participation of 100 untrained panelists using an unstructured 9-point hedonic scale where the attributes of flavor, smell, color, texture and general acceptability were evaluated. An analysis of variance (ANOVA) was performed on each of the organoleptic attributes within the four treatments, in addition to the multiple range test (LSD). The results obtained for the sensory analysis showed that treatment T4 was the one with the greatest acceptability; Regarding the statistical analysis, this showed a significant statistical difference for p<0.05 between the treatments. In the physicochemical characterization of the cookie with the highest acceptability, values of humidity were obtained: 10.1 %, ash 2.78 %, total solids 89.9 %, soluble solids 2.8 %, carbohydrates 41.56 %, reducing sugars 15.01 %, antioxidant capacity 84.5 %, fiber 0.81 %. free lipids 27.50 %, protein 18.06 %, acidity 0.07 %, pH 6.5 and water absorption capacity of 1.93 g H2O/g d.b. The energy value of the cookie was 487.61 kcal/100g with a shelf life of 2.3 months in low-density polyethylene bags 8 microns thick.
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Keywords
Tarwi, Pajuro, Aceptabilidad sensorial, Galleta