Efecto de la sustitución con harina de moringa (Moringa oleífera) y de la temperatura de horneado en la aceptabilidad general del pan integral
No Thumbnail Available
Date
2018
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
El objetivo del presente trabajo fue desarrollar un pan integral con harina de hojas de Moringa (Moringa oleífera), al sustituirla por harina de trigo. Se utilizó un sistema compuesto central rotacional de 22 incluyendo 4 puntos axiales y 3 puntos centrales: mediante el cual se logró obtener los modelos que definen el comportamiento de las variables independientes de porcentaje de sustitución de harina de hojas de moringa (3% a 21%) y la temperatura de cocción (100 °C a 170 °C), respecto a la variable dependiente que fue la aceptabilidad general. El único modelo altamente significativo con un (p < 0.05) fue para la sustitución de harina de hojas de moringa y para la temperatura de horneado por presentar un coeficiente de determinación R2 altos, siendo posible constituir las superficies de respuesta para lo cual se utilizó el software STATISTICA 7.0. Se obtuvo una aceptabilidad general del pan integral óptima cuando se sustituye entre 8 y 10% de harina de hojas de moringa y una temperatura de horneado entre 130 y 142ºC por un tiempo de 15 minutos.
ABSTRACT The objective of the present work was to develop an integral bread with Moringa leaf flour (Moringa oleifera), when replacing it with wheat flour. A rotational central composite system of 22 was used, including 4 axial points and 3 central points: by means of which it was possible to obtain the models that define the behavior of the independent variables of substitution percentage of moringa leaf meal (3% to 21% ) and the cooking temperature (100 ° C to 170 ° C), with respect to the dependent variable, which was the general acceptability. The only highly significant model with a (p <0.05) was for the moringa leaf flour substitution and for the baking temperature because it presented a high R2 coefficient of determination, being possible to constitute the response surfaces for which the STATISTIC software 7.0. A general acceptability of the optimum wholemeal bread was obtained when 8 to 10% of moringa leaf flour and a baking temperature between 130 and 142ºC were replaced for a time of 15 minutes.
ABSTRACT The objective of the present work was to develop an integral bread with Moringa leaf flour (Moringa oleifera), when replacing it with wheat flour. A rotational central composite system of 22 was used, including 4 axial points and 3 central points: by means of which it was possible to obtain the models that define the behavior of the independent variables of substitution percentage of moringa leaf meal (3% to 21% ) and the cooking temperature (100 ° C to 170 ° C), with respect to the dependent variable, which was the general acceptability. The only highly significant model with a (p <0.05) was for the moringa leaf flour substitution and for the baking temperature because it presented a high R2 coefficient of determination, being possible to constitute the response surfaces for which the STATISTIC software 7.0. A general acceptability of the optimum wholemeal bread was obtained when 8 to 10% of moringa leaf flour and a baking temperature between 130 and 142ºC were replaced for a time of 15 minutes.
Description
Keywords
Análisis sensorial, Optimización, Moringa, Diseño Compuesto Central (DCCR)