Optimización de la aceptabilidad de galletas con adición de goma de Tara, mediante función de deseabilidad y prueba Tucker
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Date
2024
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Universidad Nacional de Trujillo
Abstract
La “tara” o “taya” (Caesalpinia spinosa) es una planta originaria de Sudamérica de
relevancia biológica, cultural y económica, de ella se obtiene la goma de tara que
tiene propiedades que brindan estabilidad y mejores características organolépticas
a productos de panificación. Así mismo, la industria responde a las preferencias
variables de los consumidores del mercado de galletas. El objetivo del estudio fue
elaborar galletas con alto grado de aceptabilidad con adición de harina de
Caesalpinia spinosa y aplicando la metodología de superficie de respuesta y la
función de deseabilidad. Se determinó el modelo matemático para el atributo de
aceptabilidad general con un R2 de 76,99%. Mediante la función de deseabilidad se
determinó que con 0,8% de harina de Caesalpinia spinosa empleando 128 °C por
un tiempo de 18 min. se obtiene un producto de mejor aceptabilidad. Así mismo, se
evaluó los perfiles sensoriales de los panelistas los cuales no presentaron diferencias
notorias. En conclusión, se logró formular una galleta con adición de harina de
Caesalpinia spinosa de buena aceptabilidad general empleando la metodología de
superficie de respuesta y la función de deseabilidad.
The "tara" or "taya" (Caesalpinia spinosa) is a plant native to South America of biological, cultural and economic relevance, from which tara gum is obtained, which has properties that provide stability and better organoleptic characteristics to bakery products. Likewise, the industry responds to the variable preferences of consumers in the cookie market. The objective of the study was to prepare cookies with a high degree of acceptability with addition of Caesalpinia spinosa flour and applying the response surface methodology and the desirability function. The mathematical model for the general acceptability attribute was determined with an R2 of 76.99%. Using the desirability function, it was determined that with 0.8% Caesalpinia spinosa flour using 128 °C for a time of 18 min. a product with better acceptability is obtained. Likewise, the sensory profiles of the panelists were evaluated, which did not show noticeable differences. In conclusion, it was possible to formulate a cookie with addition of Caesalpinia spinosa flour of good general acceptability using the response surface methodology and the desirability function.
The "tara" or "taya" (Caesalpinia spinosa) is a plant native to South America of biological, cultural and economic relevance, from which tara gum is obtained, which has properties that provide stability and better organoleptic characteristics to bakery products. Likewise, the industry responds to the variable preferences of consumers in the cookie market. The objective of the study was to prepare cookies with a high degree of acceptability with addition of Caesalpinia spinosa flour and applying the response surface methodology and the desirability function. The mathematical model for the general acceptability attribute was determined with an R2 of 76.99%. Using the desirability function, it was determined that with 0.8% Caesalpinia spinosa flour using 128 °C for a time of 18 min. a product with better acceptability is obtained. Likewise, the sensory profiles of the panelists were evaluated, which did not show noticeable differences. In conclusion, it was possible to formulate a cookie with addition of Caesalpinia spinosa flour of good general acceptability using the response surface methodology and the desirability function.
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Keywords
Harina de Caesalpinia