Optimización del proceso de elaboración de queque utilizando harina de tarwi (lupinus mutabilis)

• Autor: Dionicio Hernández, Dilmer
• Formato: tesis de grado
• Fecha de Publicación: 2015
• Institución: Universidad Nacional de Trujillo
• Repositorio: UNITRU-Tesis
• Lenguaje: español
• OAI Identifier: oai:dspace.unitru.edu.pe:20.500.14414/4290
• Enlace del recurso: https://hdl.handle.net/20.500.14414/4290
• Nivel de acceso: acceso abierto
• Materia: Optimización, Queque, Tarwi, Análisis sensorial

Whit the objetive to develop a cake based on lupine flour (Lupinus mutabilis) using response surface method; this research was conducted. The independent variables were replacement percentage lupine flour (3 to 21%) and baking temperature (100 to 170 ° C); taking as the response variable overall acceptability. The most appropriate values of process variables determined by the optimization method by experimental designs; using a central composite design a rotational design 22 including 4 axial and 3 central; which yielded the models that define the behavior of the variables. The only model with a highly significant (p <0.05) was for the baking temperature by having a high coefficient of determination (R2) of 86.2%, making it possible to build the response surfaces for this STATISTICA 7.0 software was used. General acceptability of optimal cake (score 7-7.8) was obtained when substituted between 9 and 12% lupine flour and a bake temperature between 135 ° C to 140 ° C for 30 minutes.