Características tecnológicas y sensoriales de bizcochos dulces con adición de harina de tocosh (Solárium tuberosum) y harina de tarwi (Lupinus mutabilis)

Ursula Susana  Quineche-Adrian; Luz Maria  Paucar-Menacho

doi:10.17268/agroind.sci.2023.02.06

Authors

Ursula Susana Quineche-Adrian Facultad de Ingeniería, Universidad Nacional del Santa, Departamento de ingeniería Agroindustrial y Agrónoma. Av. Universitaria s/n, Urb. Bellamar, Nuevo Chimbote, Ancash.
Luz Maria Paucar-Menacho Facultad de Ingeniería, Universidad Nacional del Santa, Departamento de ingeniería Agroindustrial y Agrónoma. Av. Universitaria s/n, Urb. Bellamar, Nuevo Chimbote, Ancash.

DOI:

https://doi.org/10.17268/agroind.sci.2023.02.06

Keywords:

protein, substitution, total dietary fiber, technological, biscuits

Abstract

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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