SciELO - Scientific Electronic Library Online

vol.10 número1Optimización del proceso de extracción del mucílago de Linum usitatissimum utilizando un diseño secuencial índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




  • Não possue artigos citadosCitado por SciELO

Links relacionados

  • Não possue artigos similaresSimilares em SciELO


Scientia Agropecuaria

versão impressa ISSN 2077-9917


SALVATIERRA-PAJUELO, Yulissa Milagros; AZORZA-RICHARTE, Mayra Estefany  e  PAUCAR-MENACHO, Luz María. Optimization of the nutritional, textural and sensorial characteristics of cookies enriched with chia (Salvia Hispánica) and oil extracted from tarwi (Lupinus Mutabilis). Scientia Agropecuaria [online]. 2019, vol.10, n.1, pp.7-17. ISSN 2077-9917.

The objective of this research was to evaluate the effect of enrichment in cookies with tarwi oil (X1) and chia seeds (X2) in their technological and sensorial characteristics, for which an experimental planning of process optimization by response surface was used. a rotational compositional central design (DCCR) 22 giving a total of 11 treatments, being the levels of X1 (4; 6; 9; 12; 14%) and X2 (2; 3; 6; 9; 10%) and a control (F0) made with wheat flour without any substitution in the formulation. The technological characteristics evaluated were: fatty acid composition (GC), instrumental texture and color by the CIELab method. The results show that X1 improves color and hardness, while Omega 6 fatty acid, Omega 3 fatty acid and fracturability had significant influence by both factors (X1, X2). For the sensory evaluation, a test with a hedonic scale was applied to 20 semi-trained panelists, only taste was evaluated. The cookies with the highest X1 had the highest score. The optimal formulation within the ranges studied was F3 (12% X1 and 3% X2) (7.72% omega 3 fatty acid, 37.54% omega 6 fatty acid, and acceptability of 6.58 on a 7-point scale)

Palavras-chave : tarwi oil; chia seed; technological characteristics; sensorial characteristics; gas chromatograph (GC).

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )


Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons