Optimización del Proceso de elaboración de Queque utilizando Harina de Moringa (moringa oleífera)

• Autor: Aredo Salazar, Aixa Alexandra
• Formato: tesis de grado
• Fecha de Publicación: 2017
• Institución: Universidad Nacional de Trujillo
• Repositorio: UNITRU-Tesis
• Lenguaje: español
• OAI Identifier: oai:dspace.unitru.edu.pe:20.500.14414/9761
• Enlace del recurso: https://hdl.handle.net/20.500.14414/9761
• Nivel de acceso: acceso abierto
• Materia: moringa, optimización;, aceptabilidad, queque

The object of this study was to develop a cake based on wheat flour by substituting wheat flour (Triticum aestivum) and Moringa flour (Moringa oleífera). A central composite rotational design (DCCR) of 22 including 4 axials and 3 plants are used; which allowed obtaining models that define the behavior of the independent variables of replacement percentage moringa flour (3 to 10%) and baking temperature (100 to 170 °C) than it was dependent overall acceptability. The only model with a highly significant (p < 0.05) was for the baking temperature by having a high coefficient of determination R2 of 91.13%, making it possible to build the response surfaces for this STATISTICA 7.0 software was used. General acceptability of optimal biscuit (score of 7.5 and 8) was obtained when substituted between 3 and 6.5% moringa flour and a temperature 135 °C bake a time of 30 minutes.