Effect of cooking time and concentration of black mashua (Tropaeolum tuberosum) on the acceptability of a pionono. The process of elaboration of the pionono consisted of weighing all the inputs separately according to the list of ingredients and beat for two minutes at medium speed adding the flours according to the experimental design. Then the mass of 850 grams was weighed and standardized in the trays which were previously covered with paper. It was then baked at 200 ° C for a period of time according to the statistical design. Finally it was filled with cream and rolled to give it the proper shape. A Rotational Central Composite Design (DCCR) of two (2) independent variables was used, which were the cooking time (1 to 6 minutes) and the concentration of black mashua flour (3 to 9%) making a total of 11 trials. The response variable was the general acceptability of the product. Senso...