Technological and sensory characteristics of sweet biscuits with the addition of tocosh flour (Solarium tuberosum) and tarwi flour (Lupinus mutabilis)
DOI:
https://doi.org/10.17268/agroind.sci.2023.02.06Keywords:
protein, substitution, total dietary fiber, technological, biscuitsAbstract
The objective of this study was to determine the technological and sensory characteristics of sweet biscuits with the addition of tocosh flour and tarwi flour. For which a rotational compound central design (DCCR) 22 was used, giving a total of 11 formulations (4 factorial, 4 axial and 3 central points) where the independent variables were X1 = Tocosh flour and X2 = Tarwi flour with additions of X1 from 2% to 8% and X2 from 2% to 6% replacing the percentage of wheat flour in the base formulation. The results show that the F5 (2% X1 and 4% X2) is the one that presented the highest value in its sensory evaluation. Likewise, it presented a higher percentage of protein (8.48%) in relation to the biscuit without substitution (8.25%). The best formulation was determined by multiple response optimization (desirability), obtaining an optimal sponge cake with 3.22% X1 and 4.55% X2 replacement of wheat flour, resulting in a sponge cake with moisture (23.99 ± 0.16%), protein (8.65 ± 0.18%), fat (6.42 ± 0.70%), ashes (0.51 ± 0.08%), total dietary fiber (6.30 ± 1.70%) and carbohydrates (54.80 ± 1.44%).
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