Optimización del proceso de elaboración de galletas utilizando harina de coronta de maíz morado y pleurotus ostreatus
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Date
2025
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Universidad Nacional de Trujillo
Abstract
Esta investigación se enfocó en la optimización del proceso de elaboración de galletas utilizando harina de maíz morado (Zea mays L.) y harina de hongo Pleurotus ostreatus como ingredientes sustitutos. Se empleó un diseño experimental de superficie de respuesta (DCCR) para evaluar 11 tratamientos con diferentes proporciones de ambas harinas (2-10% harina de coronta de maíz morado y 1-6% de Pleurotus ostreatus), horneadas a 145 °C durante 25 minutos. Los resultados mostraron que la combinación óptima de 5.71% de harina de maíz morado y 2.56% de harina de Pleurotus ostreatus produjo galletas con una alta aceptabilidad (puntuación hedónica superior a 8). Sin embargo, se observó una correlación inversa entre la concentración de harinas y la luminosidad de las galletas, lo que sugiere un impacto en su apariencia visual.
ABSTRACT This research focused on the optimization of the cookie-making process using purple corn (Zea mays L.) flour and Pleurotus ostreatus mushroom flour as substitute ingredients. A response surface design (RSD) was used to evaluate 11 treatments with different proportions of both flours (2-10% purple corn flour and 1-6% Pleurotus ostreatus), baked at 145 °C for 25 minutes. The results showed that the optimal combination of 5.71% purple corn flour and 2.56% Pleurotus ostreatus flour produced cookies with high acceptability (hedonic score greater than 8). However, an inverse correlation was observed between flour concentration and cookie luminosity, suggesting an impact on their visual appearance.
ABSTRACT This research focused on the optimization of the cookie-making process using purple corn (Zea mays L.) flour and Pleurotus ostreatus mushroom flour as substitute ingredients. A response surface design (RSD) was used to evaluate 11 treatments with different proportions of both flours (2-10% purple corn flour and 1-6% Pleurotus ostreatus), baked at 145 °C for 25 minutes. The results showed that the optimal combination of 5.71% purple corn flour and 2.56% Pleurotus ostreatus flour produced cookies with high acceptability (hedonic score greater than 8). However, an inverse correlation was observed between flour concentration and cookie luminosity, suggesting an impact on their visual appearance.
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Keywords
Galletas funcionales, Harina de coronta de maíz morado, Pleurotus ostreatus, Aceptabilidad general, Luminosidad